The name derives from the Turkish word göz meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Traditionally, this is done over a saç griddle.
Toppings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, cassava, radish), cheeses (feta, Turkish white cheese, kaşar, kaşkaval), as well as eggs, and seasonal herbs and spices.
For making this at home you don't have to purchase giant griddle (except you already have one at home) ^,^
But at least you should have flat skillet/ tava at least 30 cm in diameter because traditionally this Gözleme has wide shape.Mostly people here make Gözleme from phylo dough (Turk: Yufka) since we can easily find fresh phylo any where. That's the easiest way to make this savory meal. But you also can make it from starch at home. It's simply from flour, salt, and water (or you can use ayran/ thin buttermilk). Just mix and knead all to make elastic and smooth dough then roll it flat and you'll ready to go with any filling/ topping you like.
Maybe next time I'll post making this Gözleme from starch.
But today I'll post simple Gözleme with potato filling. For other Gözleme variant you can visit my post here.
What you need:
- some sheets of phylo dough (yufka)
- Potatoes, boiled to soft then mashed it.
- Dill, finely chopped
- Crumbled white cheese or feta
- salt to taste
- pepper (optional)
- Mix mashed potato, dill and cheese.
- Take one phylo dough, put filling mixture in the middle of the phylo sheet then fold each side of the dough to form square shape.
- Heat a large tava/ skillet, brush generously with butter, grill both side until golden brown. Brush each side of phylo with butter during cooking process.
Serve warm immediately. Afiyet Olsun.