Gözleme

Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac.

Gözleme varieties include:

• Spinach and Feta Cheese
• Spinach and Feta and Minced meat
• Spinach and Feta and Egg
• Seafood
• Egg
• Minced Meat
• Cheese
• Potatoes
• Mushroom
• Lavaş cheese

The unique of this meal can be eaten anytime, anywhere. Sometimes some people like it as a snack or just a brunch with hot tea. Among those variety, today I made combination of feta cheese and parsley. You might try other filling variation to get different taste of this gözleme

Ingredients:

 Phyllo dough-I use ready one ^,^
 crumbled feta cheese
 Chopped parsley or dill (optional)
 Butter for grease the pan while frying 

Mix feta cheese and chopped parsley/ dill as filling. 

Unfold your phyllo dough, scatter feta cheese in center part of phyllo dough, folding each side of the dough to form square shape. Heat a large nonstick skillet, spread the surface with butter, fried both side until done and dark brown in color.

Serve warm.

This picture below I took last summer in one old village in Bursa, name Cumalıkızık. You can see old traditional griddle she use for cooking gözleme. She was making handmade phyllo dough-very very thin wide dough without rolling machine, just manual hand ^,^

Turkish woman make traditional gözleme

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