Turkish Gozleme
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 1 kg flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 500 ml milk
- 250 ml oil
- 1 cube yeast
- 150 ml water, warm
For the filling: (1)
- 0.5 kg ½ spinach, fresher, washed and cut into small pieces
- 1 ball cheese, Turkish, in brine
- 2 onions)
- 2 pointed peppers
- salt
For the filling: (2)
- 0.5 kg ½ potato (s), boiled
- 2 onions)
- 2 pointed peppers
- salt
Moreover:
- butter
Print Recipe
Pin Recipe Instructions
- For the dough, warm the milk and mix with the yeast. Then add the remaining ingredients (except flour). Mix everything together and finally add the flour. Knead the dough vigorously, add a little warm water if necessary, the dough should not stick when kneading. Put the dough in a bowl and let rise in a warm place until it has twice its volume.
- For the filling (1) finely chop the onions and peppers. Coarsely grate the cheese and mix with the spinach with the onions and paprika. When the cheese is mild, add a little salt.
- For the filling (2), peel and roughly grate the boiled potatoes. Finely chop the onions, cut the peppers very finely, mix both with the potatoes and season with salt.
- Now divide the dough into small balls. Do not roll out too thickly into circles with the rolling pin. Cover each half of the circle with some of the fillings, leaving the edge free. Fold the dough over the filling so that crescents appear. Press the edges well with your fingertips.
- Fry the half-moon pockets on both sides in the pan in butter until golden brown. Then brush with butter and serve while hot!
- In addition, one eats cucumbers, olives and tomatoes, drinks Turkish tea or Ayran.
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