Gozleme
Gozleme
Gozleme is a traditional Turkish flatbread made from yufka (Turkish pastry leaves) that are stuffed with delights such as spinach, potato and cheese. Make it the centerpiece of a relaxing weekend meal—along with plenty of hot tea.This recipe is by Lisa Futterman and was originally published in the Chicago Tribune.
Prep Time
40
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 1.15 hours
Ingredients
- 1 onion, finely chopped
- 2 cup cleaned fresh spinach, roughly chopped
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 1 cup crumbled feta cheese
- 2 medium potatoes, peeled, cooked, mashed (about 2 cups)
- black pepper
- 1 package yufka (turkish pastry leaves), see notes
Directions
- In a large bowl, combine 1 finely chopped onion, 2 cups chopped fresh spinach, 1 tablespoon extra-virgin olive oil and 1 teaspoon salt; massage thoroughly with your hands to combine.
- Add 1 cup crumbled feta cheese and 2 cups mashed potatoes. Mix well, and season with black pepper and more salt to taste.
- Lay out each sheet of yufka and cut if necessary. You are looking for sheets about the size of a standard 8 1/2-by-11-inch sheet of paper, but they don’t need to be perfect or even rectangular. Place a trimmed sheet on a work surface with one corner facing you. Place 1/6 of the filling in the center. Fold the corners in to create a square envelope-shaped parcel. It is OK if there is lots of dough overlap but you want one side to be flat. Repeat with remaining sheets and filling.
- Heat a large griddle or nonstick skillet and add a splash of oil to coat the surface but not create a puddle. Add a gozleme, flat side down, and cook over medium heat until golden. Flip and brown the other side until heated through. Keep warm while you finish the remaining parcels. Serve at once.