GOZLEME! A Turkish fried flat bread and popular market food. Unbelievably tasty and very easy to prepare. My friend Kirsty introduced me to gozlemes a little while ago, and they have since become a family favourite. The dough is super easy to make, and it's a fantastic way to use up all of that homemade yoghurt (or a good excuse to make some more). The fillings are also wonderful for using up garden harvests!
300g thick, plain yoghurt
375g plain flour
pinch of salt
water, if required
Mix together the yoghurt, flour and salt in a bowl to form a dough. If required, add a little water to reach a kneading consistancy. Knead well on a lightly floured board for a few minutes until dough is smooth. Cover and allow to rest for at least 30 minutes.
To make gozlemes: roll out portions (90-100g) of the dough into a circular shape, very thinly, about 1-2mm. Top half of the circle with your toppings and then close the 'pouch' by brushing the edges with water, folding the empty side over, and pressing down the edges to seal.
Heat a little olive oil in a large pan or on a preheated bbq plate and cook the gozlemes over medium heat for a few minutes each side, until golden brown. Serve with lemon wedges.
We enjoyed our gozlemes with some soup for dinner, but they also make great snack food and easy lunches. The filling options are plentiful, according to what's in season and your personal tastes.
Ham, tasty cheese & corn
Fresh silverbeet, feta, ham
Roast pumpkin, feta, sauteed leek, silverbeet
Feta, mozzarella, silverbeet & sundried tomatoes
Tasty cheese & feta
Do you make gozlemes? What are your favourite fillings?