Gözleme
You can now easily make Gözleme yourself according to the original Turkish recipe! The dumplings filled with spinach and feta are fried in the pan and taste wonderfully spicy!
INGREDIENTS
FOR THE DOUGH
500 g wheat flour (type 550)
300 ml water
2 tbsp olive oil
1 tsp salt
FOR THE FILLING
500 g fresh spinach
2 small onions
2 cloves of garlic
2 tbsp olive oil
1 pinch chili powder
½ tsp ground cumin
1 pinch sweet paprika powder
some salt and pepper
300 g feta
1 bunch parsley
ALSO
Flour for rolling out
100 g soft butter
PREPARATION
1. For the dough, mix the wheat flour with water, olive oil and salt in a bowl. Knead with a food processor or your hands for about 8-10 minutes to form an elastic dough. Cut the dough into small pieces and shape them into balls. Cover with a tea towel and leave to rest for about 30 minutes.
2. For the filling, wash the spinach and sort out any wilted leaves. Dry thoroughly in a salad spinner or with a tea towel and cut into fine strips. Peel the onion and garlic and chop finely. Sauté the onion and garlic in a pan with the olive oil over medium heat for 3-4 minutes until translucent. Remove from the pan and mix with the spinach in a large bowl while still hot. Season with chili powder, cumin, paprika powder, salt and pepper.
3. Finely crumble the feta with your hands. Wash the parsley, shake dry and chop very finely. Add the feta and parsley to the spinach mixture and mix everything thoroughly with your hands.
4. To fill the dough, roll out the dough balls on a floured work surface to form a thin, round flatbread with a diameter of about 20 cm. Cover one half of the dough with about 1/8 of the spinach mixture, fold the other half over it and press it firmly into the edge. Do the same with the remaining flatbreads.
5. Heat a pan on a medium to high heat and fry the Gözleme one after the other for about 2-3 minutes on each side. Remove from the pan and spread with a little butter. Serve with a fresh yogurt dip with mint.
