Picture yourself in a lively Turkish market, surrounded by the irresistible aromas of freshly baked goodies. The chefs are bustling around their sizzling pots, and the air is filled with the delicious scent of warm bread and fragrant herbs. That’s exactly how it smells in my kitchen, and soon in yours too, maybe!
Today, I’m excited to share with you the recipe for gözleme with spinach and feta, a delightful Turkish street food. It’s a simple yet mouthwatering specialty from Anatolian cuisine. The thin, crispy dough is packed with tender spinach and creamy feta cheese. The first bite is an absolute treat: the creamy feta blends beautifully with the flavorful spinach, and the light crispiness of the crust creates the perfect balance. Enjoy!
watch my preparation video on Instagram
WHAT IS GÖZLEME?
Gözleme is this amazing Turkish dish that has been enjoyed in Turkey for centuries. The name “gözleme” comes from the Turkish word “göz”, which means “eye”. This might refer to the little “eyes” or indentations that form when the dough is baked on a “sac”, a hot plate. Nowadays, gözleme is not only loved in Turkey but also in many other countries. You can find it being sold at markets, cafés, and street stalls, and it’s a big part of Turkish street food. Even though the way it’s made has changed over time, the traditional way of cooking and the different fillings are still really important in Turkish culinary traditions.
HISTORY OF GÖZLEME
Did you know that the history of gözleme is deeply rooted in the culture of the nomadic peoples of Anatolia? These folks, known for their wandering lifestyle, were in search of practical and nutritious food that was easy to transport and prepare. Gözleme is a type of flatbread filled with various yummy ingredients like spinach, cheese, potatoes, or minced meat. Interestingly, in Persian cuisine, a similar dish is called kelaneh. Delicious, right?
PREPARATION OF GÖZLEME
The mouthwatering Turkish dish gözleme is all about a special dough made with skill. The dough only needs four simple ingredients: flour, water, salt, and olive oil. It may sound simple, but getting the dough just right is an art form. The Turkish name for this dough, “yufka”, means “thin and fragile”, and that’s exactly how it should be – rolled out so thin you can almost see through it using a Turkish pastry roller called oklava. This takes a lot of skill and practice! Gözleme is traditionally cooked on an open fire or a hot iron plate (sac), giving it that irresistible crispy texture and unique
GÖZLEME FILLINGS
It is so amazing because you can fill it with all sorts of yummy ingredients! The fillings change depending on the region and what ingredients are available. Each region has its own special variations and secret recipes. Check out these popular and creative filling ideas:
SPINACH AND FETA
This classic combo is a winner! Fresh spinach mixed with crumbled feta cheese, and a touch of onion and garlic for extra flavor.
MINCED MEAT AND ONIONS
For a heartier gözleme, fill it with seasoned minced meat, onions, and maybe even some peppers or tomatoes.
POTATOES AND CHEESE
Combine boiled and mashed potatoes with cheese for a creamy and satisfying filling.
MUSHROOMS AND CHEESE
Saute finely chopped mushrooms and mix them with cheese for a hearty umami-rich flavor.
TOMATOES AND MOZZARELLA
Try using ripe tomatoes and mozzarella for an Italian touch, and add a little basil for extra flavor.
LEEK AND FETA CHEESE
Gently sauté leeks and mix them with creamy feta cheese for a deliciously aromatic filling.
PUMPKIN AND GOAT’S CHEESE
For a unique option, mix baked pumpkin and goat’s cheese, seasoned with a touch of thyme or rosemary. Enjoy!
FETA AND OLIVES
Feta cheese mixed with sliced black olives creates a salty and savory filling.
SPICY LENTILS
Cooked lentils seasoned with onions, cumin, and coriander provide a spicy and nutritious filling.
SHEEP’S CHEESE AND HERBS
A blend of sheep’s cheese and fresh herbs like parsley, dill, or mint gives the gözleme a fresh and aromatic profile.
LECKERES FÜR JEDEN TAG
It’s the first Sunday of the month, and that means it’s time for Leckeres für jeden Tag with the theme “Stuffed dumplings”! Our blog event about stuffed dumplings has brought together some fantastic bloggers to share their creative recipes with us. Each of them has their own special way of preparing these tasty morsels. It’s really exciting to see how varied and tasty these dumplings can be! Check them out, get inspired, and discover new favorite recipes. We’re sure you’ll find some delicious ideas that you’ll want to try out for yourself. Have fun browsing and cooking! All recipes in German.
Kathrina von Küchentraum & Purzelbaum mit Einfache Pop Tarts
Caroline von Linal’s Backhimmel mit Blaubeer Mascarpone Hand Pies
Britta von Backmaedchen 1967 mit Birnentaschen
Tina von Küchenmomente mit Argentinische Empanadas
Bianca von ELBCUISINE mit Blitzschnelle Erdbeer-Blätterteigtaschen
Sylvia von Brotwein mit Apfeltaschen mit Blätterteig
Marie von Fausba mit Dinkel-Zucchiniwaffeln
Silke von Blackforestkitchen mit Ravioli mit Schwarzwälder Schinken
Sonja von fluffig & hart mit Gun Mandu – knusprige koreanische Teigtaschen
INGREDIENTS YUFKA DOUGH
makes 12 – 14 pieces
600 g Bread Flour
1 tsp salt
270 -300 ml water
1 tsp olive oil
Some flour for the work surface
INGREDIENTS FILLING
1 red onion
500 g spinach
400 g feta cheese
2 garlic cloves
1 tsp chilli flakes
salt, pepper
INGREDIENTS TOPPING
50 g butter
YUFKA DOUGH PREPARATION:
In a bowl, mix the flour, salt, olive oil, and around 300 ml of water. Use your hands to knead the mixture until you have a smooth, non-sticky dough, which should take about 10 minutes.
Cover the dough and let it rest for at least 45 minutes.
FILLING PREPARATION
While the dough is resting, let’s prepare the filling. Start by finely dicing the onion and frying it in a non-stick pan with a little oil.
Add the spinach, cover it with a lid, and cook until the spinach wilts.
Then, add the feta, garlic, chili, salt, and pepper. Mix everything together well and season to taste. Set the filling aside.
PREPARATION OF GÖZLEME
Divide the dough into 12 pieces and shape each piece into a round shape. Cover the dough and let it stand for 15 minutes.
Sprinkle some flour on the work surface and roll out one piece of dough very thinly. Aim for an even thinner consistency if possible.
Spread the fillings on one half of the rolled-out dough, leaving some space around the edges. Brush the edge with a little water, then fold the other half over the fillings and press the edges down firmly.
Heat a non-stick frying pan and bake the gözleme for about 5 minutes on each side without adding any fat. Once done, remove the gözleme from the pan and brush both sides with melted butter.
Repeat the process with the remaining dough and fillings until all the gözlemes are prepared.
BEFARMAYID!
Susan
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Gözleme with Spinach and Feta
Ingredients
INGREDIENTS YUFKA DOUGH
- 600 g Bread Flour
- 1 tsp salt
- 270 -300 ml water
- 1 tsp olive oil
- Some flour for the work surface
INGREDIENTS FILLING
- 1 red onion
- 500 g spinach
- 400 g feta cheese
- 2 garlic cloves
- 1 tsp chilli flakes
- salt pepper
INGREDIENTS TOPPING
- 50 g butter
Instructions
YUFKA DOUGH PREPARATION:
-
In a bowl, mix the flour, salt, olive oil, and around 300 ml of water. Use your hands to knead the mixture until you have a smooth, non-sticky dough, which should take about 10 minutes.
-
Cover the dough and let it rest for at least 45 minutes.
FILLING PREPARATION
-
While the dough is resting, let’s prepare the filling. Start by finely dicing the onion and frying it in a non-stick pan with a little oil.
-
Add the spinach, cover it with a lid, and cook until the spinach wilts.
-
Then, add the feta, garlic, chili, salt, and pepper. Mix everything together well and season to taste. Set the filling aside.
PREPARATION OF GÖZLEME
-
Divide the dough into 12 pieces and shape each piece into a round shape. Cover the dough and let it stand for 15 minutes.
-
Sprinkle some flour on the work surface and roll out one piece of dough very thinly. Aim for an even thinner consistency if possible.
-
Spread the fillings on one half of the rolled-out dough, leaving some space around the edges.
-
Brush the edge with a little water, then fold the other half over the fillings and press the edges down firmly.
-
Heat a non-stick frying pan and bake the gözleme for about 5 minutes on each side without adding any fat.
-
Once done, remove the gözleme from the pan and brush both sides with melted butter.
-
Repeat the process with the remaining dough and fillings until all the gözlemes are prepared.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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