Gozleme Recipe

I absolutely adore this recipe because it’s a perfect blend of comforting, homemade goodness with a vibrant twist, thanks to the feta and spinach combo. Plus, making it from scratch is incredibly satisfying and brings back the nostalgia of a simpler, hands-on cooking era that I love.

Gozleme is a wonderful Turkish flatbread that I enjoy preparing at home. Made with a base of 2 cups of all-purpose flour, it is beautifully filled with a mixture of 1 cup of crumbled feta, 1 cup of spinach, and ½ cup of fresh mozzarella.

I think that the addition of fresh dill really elevates the flavor. It is a simple meal, really, yet a nutritious one—a good source of protein from the cheeses and certainly packed with essential nutrients from the spinach.

Ingredients

All-purpose flour:
Yields carbohydrates; forms the dough’s base.

Feta cheese:
Increases the amount of protein and calcium taken in, and offers zippy, tangy flavor.

Spinach:
Rich in iron and vitamins; boosts the nutritional power.

Olive oil:
Comprises nutritious lipids, grants humidity and zest.

Mozzarella cheese:
Good melting properties; provides creaminess and protein.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1 cup feta cheese, crumbled
• 1 cup spinach, chopped and packed
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon fresh dill, chopped (optional)
• 1 tablespoon olive oil (for cooking)

Instructions

1. In a big mixing bowl, combine the all-purpose flour and salt. Slowly pour in the warm water and olive oil, stirring until a rough dough begins to form.

2. Move the dough to a surface that is lightly dusted with flour and knead it for approximately 5 minutes. It should transform into a smooth, elastic state by the end of this kneading interval.

3. Drape a damp cloth over the dough and let it rest for at least 30 minutes so that the gluten can relax.

4. As the dough lies dormant, readying itself for its role in the coming assembly, the baklava filling can be prepared. Combine the feta cheese, spinach, mozzarella, and dill (if using) in a bowl and mix well. Set aside.

5. Once the dough has rested, cut it into four equal pieces. Shape each piece into a round disk. Roll each disk into a thin sheet, approximately 10 inches in diameter. Maintain even pressure while rolling to ensure the sheet will be uniform in thickness. Use flour as needed to keep the sheet from sticking to the work surface or the rolling pin.

6. Put a generous scoop of the mixture to be filled on one half of each of the rolled-out circles of dough, leaving about a 1/2 inch border.

7. Fold the other half of the dough over the filling and press the edges together to seal.

8. In a large skillet set over medium heat, warm a tablespoon of olive oil.

9. Prepare each gozleme for approximately 3-4 minutes on both sides, or until they are golden brown and crispy.

10. Take the gozleme out of the skillet when done, cut into slices, and serve while warm. Enjoy this delectable homemade feast!

Equipment Needed

1. Mixing bowl
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Rolling pin
7. Large skillet
8. Damp cloth
9. Flour sifter (optional, for dusting surface)
10. Cooking oil brush or paper towel (for applying oil to skillet)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: You can swap in whole wheat flour, but you’ll end up with a denser dough most likely. You may need to slightly increase the water content.
• Q: Is there a gluten-free option for this recipe?A: Yes, you can use a gluten-free flour blend as a substitute; however, you may find the texture varies in baked goods.
• Q: How can I store leftover Gozleme?A: Enclose them in foil or put in a secure, airtight container. Keep them in the fridge for up to 4 days. Reheat them slowly in a skillet over medium-low heat before serving. If you try to reheat them too quickly in the microwave, they will become rubbery.
• Q: Can I freeze Gozleme?A: Indeed, wrap them up as individuals, and seal them snugly in the freezer. You can then heat them in a skillet or oven straight from the freezer. No thawing necessary.
• Q: What are some variations for the filling?A: Ingredients such as cooked ground meat, mushrooms, caramelized onions, or different herbs can be added to the filling to change it up.
• Q: Is the dill necessary for this recipe?A: Dill is not mandatory and incorporates a peculiar taste. However, if your tongue is not attuned to such flavors, you can certainly leave it out.
• Q: How do I make the dough softer?A: Allowing the dough to rest longer after kneading can help to relax the gluten. When the gluten is relaxed, it can result in a softer texture.

Substitutions and Variations

All-purpose flour: For a healthier or gluten-free option, substitute with whole wheat flour or a gluten-free flour blend.
Feta cheese: Swap it for goat cheese or ricotta cheese if you want to change the flavor profile. Their flavors vary from Feta and from one another. Goat cheese and ricotta can also differ in flavor from each other.
Spinach: Kale and Swiss chard, both chopped, offer variations on the green. They can substitute for spinach.
Cheddar cheese or provolone can be used as a substitute for mozzarella cheese when a different texture and taste is desired.
Dill, fresh: For a slightly different note, substitute fresh parsley or mint.

Pro Tips

1. Rest the Dough Longer If you have the time, let the dough rest for a full hour instead of just 30 minutes. This allows the gluten to relax even more, making it easier to roll out and resulting in a softer texture.

2. Use Fresh Spinach Opt for fresh spinach rather than frozen to avoid excess moisture in the filling, which can make the dough soggy.

3. Press the Edges Firmly When sealing the gozleme, press the edges firmly with a fork. This ensures the filling is securely enclosed and prevents leakage during cooking.

4. Experiment with Herbs Try adding other herbs such as mint or parsley for additional flavor if dill isn’t available or to complement the feta and spinach.

5. Control the Heat Cook the gozleme over medium-low heat to ensure they are fully cooked inside without burning the outside. Adjust the heat as necessary to achieve a perfectly golden brown and crispy exterior.