Gozleme, Turkish Recipe

Summary

Ingredients

For the filling: (eggplant filling)

• 6 eggplant (s)
• 3 liters water
• Lemon juice, from 1.5 lemons
• 3 teaspoons salt
• 3 hot peppers
• 4 onion (s)
• 1 clove garlic
• 2 tomato (s)
• 1 bunch parsley
• 1 bunch peppermint, fresh
• 2 tablespoon olive oil, for frying
• 0.5 teaspoon ½ pepper
• 2 teaspoons Pul Biber, (leaf peppers)
• 1 teaspoon peppermint, dried

For the filling: (potato filling)

• 1 kg potato (s)
• 1 bunch parsley, fresh
• 1 bunch dill, fresher
• 1 bunch peppermint, fresh
• 3 onion (s)
• 1 clove garlic
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 2 teaspoons Pul Biber, (leaf peppers)
• 2 teaspoons peppermint, dried
• 5 tablespoon olive oil

For the filling: (sheep cheese filling)

• 200 g sheep cheese
• 1 bunch parsley
• 1 bunch dill, fresher
• 1 bunch peppermint, fresh

For the dough:

• 1 kg flour
• 1 tablespoon salt
• 4 tablespoon oil
• 700 ml water, lukewarm

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Instructions

1. Everyone who has been on holiday in Turkey will probably know Gözleme. You can have different fillings, in this recipe I have used three different fillings and will show you even more fillings over time.
2. For the eggplant filling:
3. The eggplants are partially peeled and cut into small pieces. Then they are put in a bowl and covered with lemon water. The amount of lemon water varies depending on the size of the eggplant. Guideline: For one liter of water there is the juice of half a lemon and a teaspoon of salt. This is then left to stand for about 10-15 minutes. (Meanwhile the other fillings can be prepared.)
4. Now the onions, peppers and garlic are fried with olive oil. Then you can wring out the water from the eggplants with your hands and add the eggplants to the onions.
5. Fry the whole thing until the aubergines are soft. Add the spices and the chopped tomatoes and fry until the tomatoes are also soft. Finally, the fresh herbs are added, the stove is turned off and the filling is put in the cold.
6. For the potato filling:
7. The potatoes are boiled, peeled and then mashed with a fork. Then the fresh herbs are chopped up and all the ingredients are mixed together.
8. For the sheep`s cheese filling:
9. The cheese is mashed with a fork, the fresh herbs are finely chopped and everything is mixed together.
10. For the dough:
11. All ingredients are mixed together and made into a dough.
12. Small balls (about the size of a fist) are formed from the dough and rolled out. The filling is spread over one half and the other side is folded over the filling. The sides are pressed into place.
13. In Turkey, gozleme is baked on a special oven, but you can also bake it in a coated pan or in a pizza pan. After baking, the hot pastries are coated with butter on both sides.
14. Have fun baking.

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