Gözleme

Gözleme, thin, usually spicy pita bread from Yufka dough, are a specialty of Anatolian cuisine.

To prepare the dough of flour, water and salt (some recipes also some yeast ) to give a smooth, soft dough and formed into large balls mandarin. After the dough has rested for about half an hour with a damp cloth, the balls, similar to phyllo dough, rolled out with a finger-thick wooden stick or a rolling pin to very thin, plate-sized pancakes.

Then the patties are on one half not too thick topped with a filling, folded and the edges pressed down firmly. Baked Gözleme be without fat on the Sac, large, slightly convex curved heating plate. Initially, they were baked on a heated stone or in the dry pan. After about five minutes she turned over and baked for another five minutes. Before serving Gözleme on the top are brushed with melted butter.

The most popular variant are Peynirli Gözleme with feta cheese ( beyaz peynir, feta ), spinach and fresh herbs. For this purpose, all the ingredients are crushed raw and rough used as a filling. Other fillings are potatoes or strongly spiced minced lamb. There are also sweet Gözleme as a dessert.

Gözleme are popular all over Turkey as a snack and are now also available in Germany at some restaurants and snack bars. Depending on the region, there are other names for Gözleme or similar dishes with different fillings that can be raw or pre-cooked. Çökelekli be prepared with a specific feta cheese, Sikma only be fried and then filled. Bükme often include a spinach filling.

Application of the filling ( in this case, feta cheese, spinach and herbs)

Baking

• Turkish Cuisine