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Gözleme |

An absolute classic of Turkish mum and Grandma cooking, this recipe for gözleme is from Recipe Tin Eats.

Prep time: 15 minutes

Cooking time: 20 minutes

Makes: 4 Göz


375g plain flour

85ml olive oil

185ml water

1/2tsp salt

300g spinach

2 garlic cloves

2 eggs

1tsp black pepper

300g feta

100g mozerella (optional)

1. Dough, re, mi eat gozleme

In a large bowl mix 375g plain flour, 85ml olive oil, 1/2tsp salt and 185ml water.

Mix with your hands to bring it together and then tip onto the work surface and knead for 3 minutes. It will come together into a smooth ball. Replace the dough ball into its bowl and cover with a plate. Leave it alone to rest for 20 minutes.

2. This feta be worth it

In a further large bowl, place 300g spinach, 2 eggs and 1 tsp of black pepper. Crush the spinach in your hands to begin breaking it down so that you can fit more into each gozlem. Add 300g feta and stir through.

3. Ottoman these are gonna be good

After 20 minutes take your dough out of its resting place. Cut it into 4 equal parts. Roll each dough ball into 35x20cm rectangles.

Spread a quarter of the filling onto half of each dough rectangle, pushing it right to the edge. Sprinkle over chunks of mozzarella if you are using.

Fold the other half of the pastry over to cover the filling. Press the edges down, getting rid of excess air pockets as you do so.

Use water to seal the edges if they are not naturally sticking.

4. Erdoğanna a second one of these

In a large frying pan, heat 1.5tbsp oil on a medium high heat. Once hot slip-slide one of your ready made gozleme into the pan. Cook for 3 minutes on white side, pressing down gently with a spatula.

Repeat on the other side.

Plate up and...

Dink and sink!

Food for Thought

Lizzy says: "I am obsessed with gozleme. I absolutely love what a perfect snack they are and the fact that they always made by the most accomplished and stoic Turkish grandmas. This recipe was relatively quick and easy, but didn't love up to my high gozleme standards. I found the dough both dry and oily at the same time. My favourite gozleme has potato in, so perhaps I would try making these again with a different filling."6/10

Kate says: "Now, don't get me wrong I love a Gözleme but this recipe was not for me. The dough was amazing, and the Gözleme themselves were very easy to cook but I think it was just the filling for me that didn't work. It meant they very quickly became soggy and I think normally you would get these fresh and hot which mine weren't by the time I got around to eating them. Also, I decided to have two for dinner and that was too much.... I would definitely try this again but with a different filling 5/10"

5.5/10 Gasps


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