Thin rolled dough folded around spinach and cheese, cooked on a griddle until blistered and crisp, a staple of Turkish village markets.
Gozleme is sold across Turkey by women called yufkaci who roll the dough paper-thin with long thin rolling pins, right at market stalls, and cook it to order on a domed metal griddle called a sac. The dough is simple — flour, water, a little yogurt or oil — but rolling it thin enough is the real skill, since a properly made gozleme should be almost translucent before it's folded around the filling. Spinach and crumbled white cheese is the classic filling, though potato, minced meat, or pumpkin versions are equally common; whichever filling is used, the dough is folded into a rectangle and cooked directly on the hot griddle until blistered and golden.
Serves 4
Mix flour, water, yogurt, olive oil and salt into a smooth, soft dough; knead 8 minutes until elastic.
Cover and let the dough rest 30 minutes so it relaxes and rolls out easily.
Wilt spinach, squeeze out excess water, and mix with feta and softened onion.
Divide dough into 4 pieces and roll each out as thin as possible, ideally to a translucent, paper-thin round.
Spread filling over half of each round, fold into a rectangle, sealing the edges by pressing firmly.
The thinner you roll the dough, the crisper and more authentic the gozleme.
Cook on a hot dry griddle or large skillet over medium heat, 2-3 minutes per side, until golden and blistered.
Brush with melted butter as it comes off the griddle and slice into wedges to serve hot.
Roll the dough as thin as you possibly can without tearing it — this is what gives gozleme its signature crisp, delicate layers.
Squeeze the wilted spinach very dry before mixing with the cheese, or the filling will make the dough soggy.
Cook over medium, not high, heat — too hot and the outside chars before the dough cooks through.
Kiymali gozleme uses seasoned ground beef or lamb instead of spinach and cheese.
Patatesli gozleme is filled with mashed spiced potato, a favorite among children.
A sweet version filled with tahini and grape molasses (pekmez) is served as a dessert in some regions.
Best eaten hot off the griddle; leftovers keep a day refrigerated and reheat in a dry skillet, though the crispness won't fully return.
Gozleme originates in rural Anatolia, traditionally made by women at village markets and roadside stands using a sac griddle over an open fire, and it remains one of Turkey's most recognizable street foods today.
Yes, it keeps wrapped in the fridge for up to a day; bring it to room temperature before rolling.
It will still taste good, just chewier and less delicate — practice with a long thin rolling pin if you have one, it makes a big difference.
The spinach filling likely had too much moisture — squeeze it thoroughly in a clean towel before mixing with the cheese.
Per serving (220g / 7.8 oz) · 4 servings total
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