Gözleme
A few months ago, I tried our dear Amela's fast and great mini gözleme. In the meantime, I became interested in traditional ones (with a homemade test). On Coolka, as well as on the net, I saw dozens of different recipes - some with yeast, some without, different fillings and dough composition. I am writing the recipe because the dough is without yeast, plus I added kefir, so it may be useful for those who make homemade, although it can be made with purchased kefir or yogurt.
Preparation steps
- Sift flour into a mixing bowl, add salt and knead the dough, adding kefir and water. Place the dough on a board and cover with a cloth. Leave for about 15 minutes to rest. Mix, divide into 5 balls of 50 grams each and rest again for 15 minutes. Prepare the filling: wash the spinach, dry it and cut it into small pieces. Squeeze it a little by hand to dry, add cheese and stir. If desired, fry half an onion in oil.
- Roll each ball of dough thinly to the size of a shallow plate with a rolling pin. If desired, put a little fried onion on half of the dough, spinach mixed with feta over it, arrange it nicely and fold in the other half of the dough. Join the edges by pressing lightly so that they stick together and the filling does not leak during baking / frying. Do the same with the other 4 balls of dough.
- Grease the pan with a little oil, then bake the gozleme on both sides until nicely browned. Or coat them with oil, put them on a hot pan and bake until the bottom side turns brown, coat the top side with oil, turn them over and bake until they are finely browned. I baked mine on the flat side of a cast grill plate for a gas stove.
- This amount was enough for breakfast for the two of us adults. I got 5 roasted gozlems of 75 gr. For a larger amount, double, or triple the measure, it depends on how many of you are at the table, or how hungry you are ... :)))
Serving
On some blogs I’ve seen onions and spinach fry in a pan together, I haven’t. I wanted to "kill" the natural smell of spinach as little as possible and I left it raw. During baking, it softens quite nicely and keeps it fresh.
