Gozleme (Turkish Pancakes)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
5 gozleme
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Calories
405 kcal
-
Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Mediterranean, Middle Eastern, Turkish
Gozleme (Turkish Pancakes)
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This stuffed flatbread is popular street food in Turkey and it is very easy to make your own at home with this simple recipe.
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Ingredients
For the Dough
- 250 ml tepid water
- ½ teaspoon fast action dry yeast (3 grams)
- ½ teaspoon sugar (3 grams)
- 370 g strong white flour
- 1 teaspoon salt
- butter for brushing
For the Mince Filling
- 250 g beef or lamb mince
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- ½ tablespoon tomato paste
- 2 medium tomatoes (finely chopped)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon chili flakes (adjust to your taste)
- 2 tablespoon parsley (finely chopped)
For the Cheese Filling
- 150 g feta cheese (crumbled)
- 150 g kashar cheese or cheddar cheese (grated)
- ⅓ cup chopped parsley
- 1 tablespoon chopped fresh mint (or 1 teaspoon dried mint)
For the Spinach Filling
- 2 tablespoon olive oil
- 150 g lamb or beef mince
- 1 medium onion (finely diced)
- 1 clove garlic (finely chopped)
- ½ red chili or ¼ teaspoon chili flakes (adjust to your taste)
- 1 teaspoon tomato paste
- ⅓ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ⅓ teaspoon salt
- 500 g spinach (washed, dried and chopped)
Instructions
Preparing the Dough
- Place the water, sugar, and yeast in a large bowl. and stir. Leave it for 10 minutes until it forms bubbles then add the salt and flour.
- Mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Turn the dough on a lightly floured surface and knead it until smooth but slightly sticking to your hands. Add a little bit of extra flour if it's too sticky.
- Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size. Meanwhile, prepare the filling.
Preparing the Mince Filling
- Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
- Add the olive oil to the pan and saute the onions until soft and translucent.
- Stir in the tomato paste and cook for 30 seconds before adding the chopped tomatoes.
- Cook the tomatoes for a few minutes and then add salt, freshly ground black pepper, paprika, and flaked chili.
- Remove from the heat, sprinkle on the chopped parsley and stir until nicely combined.
- Set aside and let it cool down before using.
Preparing the Spinach Filling
- Heat a large pan or wok on medium heat.
- Brown the mince until it releases its fat. Break the mince down into small pieces with a wooden spoon while cooking.
- Add olive oil if needed and stir in the onions and garlic.
- Cook until translucent then add chili, tomato paste, salt, pepper, and paprika. Saute for another minute.
- Add the spinach and cook for a few minutes or until the water from the spinach evaporates.
- Remove from the heat and let it cool down before using.
Preparing the Cheese Filling
- Place the crumbled feta, grated kashar, or cheddar cheese, parsley, and mint in a bowl and mix well to combine.
Making the Gozleme
- Divide the dough into 5 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover them with a clean kitchen cloth.
- On a lightly floured surface, roll out each of the dough balls with a rolling pin into thin, flat rounds, about 25 cm ( 9") in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick.
- Scatter 3 tablespoons of the filling onto one half of the round and fold the other half over the filling and pinch the seams of the gozleme shut.
- Put a heavy-based frying pan or a skillet over medium heat, when hot, place the gozleme carefully on the pan and cook until the skin begins to blister and turn brown in some spots. Flip using tongs and cook for a few more minutes until golden brown.
- Remove on a plate and brush with some soft butter and keep warm with a clean cloth or tin foil while cooking the rest of the gozleme.
- Cut them in halves and serve while they are still warm.
Equipments used:
Notes
- Knead the dough for at least five minutes to form a soft and elastic dough. It is much easier to work with elastic dough without tearing it.
- If the dough doesn't roll out easily, let it rest for 10 minutes and try to roll it out again.
- When rolling the dough out, sprinkle a little flour as you roll the dough so that the dough won’t stick.
- Make the filling(s) up to 3 days in advance to save some time and make the dough and assemble it when you're ready.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
62g
(21%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
1064mg
(44%)
Potassium
430mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
804IU
(16%)
Vitamin C
14mg
(16%)
Calcium
34mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5gozleme
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 1064mg | 44% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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