How many times have you been to the markets and seen a Turkish gozleme stand? As you walk by the aroma is undeniably delicious. If you are like me and your mouth starts watering at the site of the bright red marquee that shelters this crispy delight, then this post is for you. I have a tasty recipe that will make gozleme a weekly staple in your house instead of just a market treat.
Gozleme is easy to make but does take a little bit of effort. You can’t decide you want to eat it immediately so it’s best to plan when you would like to try this recipe.
Prep: 20 minutes
Cook: 20 minutes
- 230 g SR flour
- 200 g greek yoghurt
- 1/2 tsp salt
- 150 g baby spinach leaves
- 200 g block feta, crumbled
- Olive oil
- lemon wedges, to serve
- Place yoghurt in a bowl and whisk with a fork until it is runny, add salt and mix again.
- Add in the flour and stir to combine.
- Once combined, knead on a floured surface until the dough is able to form into a ball.
- Place the ball of dough into a bowl and cover with cling wrap. Leave to rest for 15-20 minutes.
- After the dough has rested, divide it into 4 equal portions. Roll each portion very thinly until it is about a circle with about a 30 cm diamater.
- Spread spinach leaves and feta over half of the dough then fold the dough over and seal the edges. I like to do this with a fork.
- Heat a small amount of oil in a non stick frypan and fry for 3 minutes each side until golden and crispy.
- Cut into slices and serve with wedges of lemon. Enjoy!
You should also try other fillings, my children love ham and cheese with mushrooms.