Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Gözleme
Prep Time
20 minutes
Prep Notes
On a tour in Ludogorie, I finally tried the hitherto mysterious gözleme. I had a few different types, and when I did my research, it turned out they have a lot more than that.
Cooking Time
20 minutes
Yields
6
Ingredients
For the dough:
- 300 g flour;
- 200 ml water;
- ½ tsp. salt;
For the classic filling:
- 3 eggs;
- 250 g yogurt;
- 200 g feta cheese, crumbled;
- ½ tsp baking soda;
For the potato filling:
- 2 tbsp. butter;
- 1 onion, finely chopped;
- 4 boiled and peeled potatoes;
- 2 tbsp. red pepper paste or salsa sauce;
- Red pepper flakes;
- Black pepper to taste;
- Salt to taste;
Cheese filling:
- 200 g Izmir Tulum cheese, small diced, or parmesan;
- 100 g string cheese, torn into long strings, like mozzarella;
- Parsley;
- A bunch of red pepper;
Chocolate filling:
- 8 tbsp. sesame or hazelnut tahini;
- 4 tsp cocoa powder;
- 8 tbsp. honey;
Mincemeat filling:
- 2 tbsp. butter;
- 800 g minced meat of your choice;
- 1 large onion, finely chopped;
- 1 bunch parsley;
- Salt and pepper to taste;
- ½ tsp nutmeg
Directions
- Mix flour, salt, and water in a bowl and knead it for 7-8 minutes until you get a smooth and elastic dough;
- Divide the dough into 6 equal balls, cover them with a damp cloth, and let them rest for at least 10-15 minutes. During this time you can prepare the filling;
- On a lightly floured surface, roll out each ball with a rolling pin into thin crusts (width 30-35 cm);
- Spread the filling in the center of the crust and wrap, forming a smaller rectangle, making sure all the filling is well rolled.
- Press the edges well to seal. Repeat the same procedure with the remaining balls of dough.
- You can also make larger gözleme in the shape of a crescent (this is more convenient when you grind the crusts to an oval shape yourself). Spread the filling on half the crust and cover with the other half, sealing the edges by pressing;
- Place a cast iron pan and heat. Place the gözleme in the pan and cook for 2-3 minutes per side until golden brown. When one side is ready, turn it to the other side and brush it with butter, which keeps it juicy and improves the taste.
- Whisk the eggs and crumble the cheese;
- Combine the baking soda with the yogurt well and add to the eggs. Brush the crust with this mixture and sprinkle with cheese before folding;
- Boil the potatoes until fork tender;
- Sauté the onion in butter until golden and add the potatoes, mash them a little with a fork or a potato masher;
- Add the red pepper salsa and season with red pepper flakes, black pepper, and salt if needed, and cook for another 1-2 minutes;
- Remove from heat and let cool;
- Mix the Izmir Tulum cheese, parsley, and red pepper flakes in a bowl;
- Add the string cheese and mix it to get the finished filling;
- Mix the tahini, cocoa, and honey in a bowl;
- Sauté the onion in oil until golden and add the minced meat, spreading it with a wooden spoon. You can use ground pork, beef, or lamb. Stir occasionally for about 15 minutes, until the mince is perfectly browned and the onion is almost gone;
- Add salt to taste. If the minced meat sticks to the pan, add a few tablespoons of hot water and scrape the bottom with a spatula so as not to lose the amazing taste. Finally, add black pepper and grated nutmeg;
- Let the mixture cool a little and add parsley.
Credit
The kind old ladies from Ludogorie and Refika's Kitchen