If you can imagine an incredibly savory pierogi mixed with a wonderful, chewy Mediterranean flatbread, you’ve pretty much captured the flavor and texture of this Turkish staple, Patates Gozleme. The word gozleme actually comes from the Turkish word “Goz” or “Eye”, and refers to the “Little Eyes” or brown circles that form on the dough as it cooks, but the flavor…
Oh, the flavor!
I’ve actually been putting off sharing this recipe with everyone. It was the last recipe my wife shared on her visit home from Turkey before she returned and it’s been sort of difficult for me to let it go. I’ve come to realize that it’s selfish of me to do so. These are so absolutely to-die-for that they must be shared, so They’re going out on Mother’s day as a tribute to the wonderful lady who made them for all of us.
Seriously. Even if the thought of “dough” and “measuring” scares you, you’ve got to make these. They’re simple, fairly quick and can easily be filled with anything your heart desires. (But start with the potato!) There are spinach, meat and cheese variations as well, so don’t be afraid to play around with it.
What’s your favorite flatbread filling? have you made anything like this before? let us know in the comments!
- 1 Cup all purpose flour or whole wheat flour
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 Cup room temperature water
- 1 large potato, peeled, boiled and mashed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-1/2 Tbsp olive oil or butter
- 1/4 cup feta cheese, crumbled
- 1/8 tsp turmeric
- 1/2 tsp seasoned salt
- Crushed red peppers to taste
- Salt and pepper to taste
- Sift flour and salt together in a large bowl. Form a well in the center . Pour olive oil and water into the well and work together to form a soft dough with your fingers. Be sure to knead the dough thoroughly (at least 10 minutes).
- Cut dough into 4 equally sized pieces. Knead and roll into balls using the palms of your hands. Place on a floured surface and cover with a damp kitchen towel. Allow to rest for 30 minutes.
- Saute onion in butter or olive oil until translucent. Add spices and stir until fragrant. Add all remaining ingredients and taste for seasoning. Set aside.
- Roll the dough balls into 10-inch rounds. (This may take some time, the dough is very elastic.) Place approximately 1 Tbsp of the potato filling in the center of each round, spreading into a square or rectangle approximately 4 inches in size. (add a bit more if you like. It's totally up to you.)
- Fold two opposing sides of the dough over the filling, then fold the remaining two sides over. Press firmly, but not firmly enough to smash the gozleme.
- Heat a nonstick or extremely well seasoned cast iron skillet over medium heat. Brush skillet with oil or butter. Place wrapped gozleme in skillet one-at-a-time, solid side down carefully. Cook until brown circles (Or little eyes) form on the dough. Turn and brush with oil or butter. Cook folded side until "little eyes" form. Remove from heat. Repeat for remaining gozleme.
- Serve warm.
- Share and Enjoy!
What I would have done differently had I thought of it at the time:
Since this was the first time I’ve experimented with his recipe I’m really not sure what I would do differently at this point. The end result is pretty amazingly good on its own, the kids loved it, and it’s the way my wife showed me to do it… I may just leave this particular recipe alone.
Of course this is me we’re talking about, isn’t it…
Links to other recipes like this:
- Turkish Ispanakli Gozleme, from Eating out Loud
- Gozleme for Savory Pies, from More Than Burnt Toast
- Gozleme, from Cook (almost) Anything at Least Once