Paper-thin hand-rolled yufka dough folded around savory fillings of spinach and cheese, cooked on a convex griddle until blistered and golden.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: lemon wedges, fresh mint
Accompaniments: yogurt, Turkish tea
Instructions
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1
Mix flour, salt, water, and olive oil into a soft dough, knead five minutes until smooth, divide into four and rest twenty minutes.
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2
Roll each ball extremely thin on a floured surface using a long thin rolling pin, aiming for nearly translucent sheets of dough.
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3
Mix wilted spinach, crumbled cheese, diced onion, pul biber, mint, and black pepper together in a bowl for the filling.
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4
Spread filling over half of each rolled dough sheet, then fold the other half over and press edges firmly to seal completely.
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5
Cook on a hot dry griddle or large skillet for three minutes per side, brushing with butter, until golden blisters form.
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6
Cut into strips or wedges and serve immediately while hot and crispy, with a squeeze of lemon and yogurt on the side.
Did You Know?
Village women in Anatolia can roll gözleme dough so thin you can read a newspaper through it — a skill passed down through generations.
Chef's Notes
Equipment Tips
- rolling pin (oklava)
- flat griddle (sac)
- large work surface
Garnishing
lemon wedges, fresh mint
Accompaniments
yogurt, Turkish tea
The Story Behind Gözleme
Gözleme is quintessential Anatolian village food, traditionally prepared by women on a convex iron griddle called a sac. The word comes from goz meaning eye, referring to the visual act of watching the dough cook.
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