GÖZLEME
Turkish flatbread filled with leek & feta
Makes around 8 (depending on size), Ready in 2+ hours
Gözleme with leek & feta, served with yoghurt
This was one of the first experimental meals I tried making when I first moved to London and started experimenting with new dishes. 7 years on and this is still a staple in my kitchen and once you try this recipe, you’ll see why!
I’ve used leek and feta to fill these but you can get creative with your fillings and try other vegetables, meat or cheese. Some of my other favourite flavours are;
Spinach & feta
Leek & halloumi
Mince & feta
Roasted red pepper & feta
Mixed cheese- feta & kashkaval cheese
Gözleme with leek & feta, served with yoghurt
INGREDIENTS
500g strong white bread flour
150g plain yoghurt
500g leeks, chopped and fried in olive oil until soft
450g feta cheese, chopped
225ml tepid water
1 teaspoon dried yeast
Good pinch of salt
Olive oil
METHOD
Mix the flour, salt and yeast in a large mixing bowl.
Add the yoghurt and water, stirring it into a smooth, wet dough.
Cover the bowl with a damp tea towel and leave to rest for 10-15 minutes.
Put some oil on your hands before kneading the dough in the bowl and then on a clean work surface until smooth.
Drizzle a little oil in the mixing bowl before adding the dough back in.
Cover the bowl with a damp tea towel again and leave for 1-2 hours until the dough has doubled in size.
When the dough has risen, don’t knock it back. Instead, pull off small balls and roll them out on a lightly floured surface into thin circle shapes.
Add a little of the leek and feta filling onto one side of the circles before folding them over and sealing them closed by pressing your fingertips around the edges of the circle.
Top tip- I like to work on these one by one so that I can fry them as I go. I’ve found when it’s warm in the kitchen, it’s quite easy for these to get sticky if they’re hanging around for too long so it’s best to cook them when they’re folded.
Fry the gözleme in a dry frying pan until toasted on both sides. When they’re ready, transfer to a plate to keep warm until they’re all ready.
Serve warm with yoghurt or I also love having these with a red pepper dip!