Gözleme

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Gözleme is a savory Turkish pastry made by rolling dough with a thin roller and repeatedly folding it. It is filled, and browned in a pan. Varieties include:

etli = meat
ispanakli = with spinach
karisik = mixed
kasar peynirli = with yellow cow's milk cheese
katmer = plain
kiymali = with ground lamb
mantarlı = mushrooms
patatesli = with mashed potatoes
peynirli = with white sheep's milk cheese (feta)

A modern variation is honey and banana served hot with a slice of lemon.

[edit] Recipe

Serves 10

5 and 1/4 cups or 600 grams of all purpose flour
2 and 1/2 teaspoons of salt or 15 grams
2 teaspoons or 5 and 1/2 grams of dry yeast
1 teaspoon or 4 grams of sugar
1 and 1/4 cups or 300 grams of water
1/2 cup or 100 grams of oil
1/3 of a cup or 65 grams of butter

Sift flour in a large bowl, reserving one cup of flour. Sprinkle with salt and mix. Make a hole in the centre. Combine yeast and sugar in a small bowl. Add 1/4 of a cup of warm water, stir. Pour into hole in the centre of the flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Stir in remaining water, blending thoroughly. Knead for 5 minutes to form a medium soft dough. Cover and let rise in a warm place for one hr. or until double in bulk.

Place dough on lightly floured board. Divide into 10 portions with floured hands. Shape into balls; roll each ball out with rolling pin into rectangles 5 mm thick. Brush with oil. Fold opposite edges over, bringing edges together in centre.

Spread filling over half of pastry. Then fold other half over filling shaping into an oblong. Seal edges well, pressing slightly.

Heat griddle or a cast iron skillet. Grease with butter and place gözleme on griddle. Brown on both sides. Serve hot.

Ayran is almost always served with gözleme.