By Linnet Good.
This traditional Turkish savory flatbread gets its name from the brown spots, or ‘eyes’ that appear as it cooks. ‘Goz’ is the Turkish name for ‘eye’. You can make a variety of different fillings for gozleme; spinach and fetta, or minced lamb are two traditional ones.
Either way, it is completely delicious!
Serves 4
Ingredients
Dough
8g sachet instant dried yeast
pinch of salt
1 tsp caster sugar
3 cups plain flour
1/3 cup olive oil (approx)
Spinach and Fetta Filling
150 g baby spinach leaves
200 g feta cheese, crumbled
1/4 cup parsley, chopped
lemon wedges, to serve
Method
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand
in a warm place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft
dough.
Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic.
Cut dough into four equal pieces. Place on a greased baking tray. Cover with a clean tea
towel.
Stand in a warm place for 20 minutes or until dough doubles in size.
Thoroughly wash spinach, then mince it finely.
Mix with crumbled fetta and parsley.
Roll each piece of dough thinly into a 35 cm x 45 cm rectangle. Place one-quarter of the
spinach filling across half of each rectangle. Season with salt and pepper. Fold dough
over to enclose filling, pressing edges over and together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2
teaspoons oil. Cook for 2 to 3 minutes or until base is golden.
Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp.
Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.