Gozleme recipe (Turkish Stuffed Flatbread)
Gozleme is a delicious Turkish flatbread stuffed with different fillings such as potatoes and spinach. Watch the video to learn how to make this classic Turkish recipe.
Servings: 8 servings
Calories: 351kcal
Ingredients
Gozleme dough
- 3 ½ cup all purpose flour
- ⅓ cup vegetable oil or olive oil
- 1 ¼ cup warm water
Potato filling
- 1 tablespoon olive oil
- 2 potatoes washed and peeled
- 1 onion chopped
- ½ tablespoon tomato paste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Spinach filling:
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cups baby spinach
- ½ cup dill
- ½ cup parsley
- ½ cup feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Gozleme dough
- Place all the ingredients in a large bowl and mix using a wooden spoon until combined.
- Transfer the dough to a floured surface and knead until the dough comes together. (You can use a stand mixer with a dough hook to make the dough)
- Cover the dough and let it rest for 30 minutes.
Potato filling
- Fill a sauce pan with water and place it over medium heat. Add a generous pinch of salt.
- Cut the potatoes in half and boil them in water until fork tender. Drain and let them cool for a few minutes. Mash the potatoes in a bowl and set it aside.
- Meanwhile, heat olive oil in a pan and saute onion until translucent.
- Add tomato paste and cook for a minute.
- Add in the mashed potatoes and mix well until all ingredients are well combined. Season with salt and pepper. Turn the heat off.
Spinach filling
- Heat olive oil in a pan over medium heat. Saute onion until translucent.
- Add in spinach, dill and parsley to the onion. Mix and cook until spinach is wilted.
- Add feta cheese and cook for a couple of minutes.
- Season with salt and pepper. Turn the heat off.
Assemble and cook
- Once the dough is rested for 30 minutes, divide it into 8 pieces.
- Working with one piece at a time, roll out the dough thinly into a circle (make sure the circle is not too big) and top half of it with some of the filling (spinach or potato). Fold and seal the edges. Repeat this step with the remaining dough and filling.
- Heat about 2 tablespoons of vegetable oil in a pan large enough to fit a gozleme in it.
- Once the oil is hot enough, carefully place the gozleme in the pan, let it fry undisturbed for 4-5 minutes until crispy.
- Flip and fry the other side for 4 minutes until cooked.
- Transfer to a plate lined with paper towel to absorb excess oil.
- Serve warm with a side salad or roll it into a wrap.
Video
Notes
- Gozleme is not supposed to be completely crispy so if yours softens a bit after sitting out for a while, it's completely okay.
- You can make this recipe using only one filling or two fillings.
- To save time, make the fillings in advance and simply make the dough and assemble when you're ready.
- This recipe makes a great breakfast dish. It's filling and makes a great grab and go breakfast.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan or in the microwave.
- To freeze, wrap each cooked gozleme in a plastic wrap and then aluminum foil. Freeze for up to 2 months. To reheat, unwrap the flatbread and place on a baking sheet. Heat in the oven at 280F for 20-30 minutes until heated through.
Nutrition
Calories: 351kcal | Carbohydrates: 46g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2004IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 4mg