Turkish gözleme with potatoes, spinach and cheese

Turkish gözleme are delicious pancakes, stuffed with potatoes, spinach, onions and cheese. They can be used for breakfast, for lunch or as a delicious afternoon snack.

Here is enough for a small lunch for about 4 people

Ret Bread, Main cource, Pastry, Snack

Køkken Mediterranian, Turkish, vegetarian

Keyword bread, bread with filling, pancake, stuffed bread, stuffed pancake

Forb. tid 45 minutter

Tilb. tid 45 minutter

Resting time 20 minutter

Samlet tid 1 time 50 minutter

Antal 5 pieces

Ingredienser

1 egg
1½ tsp salt
1 cup water
3 cups flour, maybe a little more

Potato-filling for 3 breads:

400 gram potatoes, cooked and warm
150 gram cheese, preferable Kasar or mozzarella
1 tsk pul biber, turkish chili
1 small bunch dill, finely chopped
1 tsp salt
pepper

Filling with spinach and onion for 2 breads:

1 big onion, finely chopped
3 handful fresh spinach
½ tsp salt
100 milliliter milk
1 tsp pul biber

Sådan gør du

1: Stir the ingredients for the dough together with a fork until smooth. Add the flour a little by little. Knead the dough well until it is not sticky (nor dry)
2: Put the plastic over the bowl and attach the plastic with an rubber band. Set the dough to rest for about 20 minutes
3: Meanwhile peel the potatoes and cook them until tender
4: Cut the onion finely and fry it on the pan with a little oil. Add the spinach and fry. Add milk, salt and chili flakes and let it cook well (but should not be a hard mass)
5: Mash the hot potatoes with a fork and bring in the chili flakes and cheese. Put the chopped dill in and mix it well

Fry the pancakes:

6. Divide the dough into 5 equal pieces. Sprinkle flour on the table and roll out the dough very, very thinly, in a circle - about 25-30 cm in diameter. But remember that the dough should be thin and even
7: Add 2-4 tablespoons of the filling in the center of the circle and spread it out slightly (as shown in the picture below)
8: Now fold one side in first and then the other side, so that the filling is covered. Lightly pat on the dough so it sticks together.
9: Then fold in the ends about 2 cm, so that the dough closes around the filling and ensures that it cannot come out.
10: Put a few drops of sunflower oil on the pan and warm up.
11: Fry one gözleme at a time. Let the dough get its brown "eyes" on the hot side. Grease the side facing up with the melted butter and turn around, when the bottom side turns golden. Now also lubricate the side facing up with melted butter.
12: If possible, give the finished bread another coat of butter and serve while the bread is still warm.

Noter

Above all - roll out the dough super thin, but without breaking it.
only get a little stuffing, as too much filling will cause the dough to break
Use chili / Pul biber to the extent you like. The gözleme is not meant to be strong
If you like, add some Salca (pepper pure) to the spinach with the milk. 1 teaspoon should be enough (if strong then drop the chili)
You can also replace the dill with parsley in the potato filling if you feel like it
Try to get both tereyag butter and kasar cheese if you can. It is worth it.
If you need these for lunch and people are very hungry, then double up on the portion or serve a small salad. Possibly this bean salad from Antalya.