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!
For the Flatbreads:
For the filling:
Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 337mgCarbohydrates: 33gFiber: 3gSugar: 1gProtein: 6g
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: