I had these at the market the other day from a Turkish stall and they were so delicious! I knew I had to try them out myself as well. For a first time I think it went pretty well, although next time I think I need to let the dough rise a bit longer so it stretches a bit better.
Nevertheless, they were super tasty, great drizzled with some fresh lemon juice and served as a snack or as a side with soup for example.
Recipe from Cook Republic.
Turkish Spinach & Feta Gözleme
- The Gözleme Dough
- 2 cups plain flour
- 3 tablespoons Greek or other yoghurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon dry yeast
- 1/2 teaspoon sea salt flakes
- 2 tablespoons olive oil
- 150ml warm water
- Extra flour for dusting
- The Filling
- 2 big handfuls spinach leaves, roughly chopped
- 1 cup crumbled feta
- olive oil, for pan frying
- 2 - 3 garlic cloves, grated
- lemon wedges, to serve
The Gözleme Dough (± 2 hours kneading and rising / 10 minutes assembling / 10 minutes frying)
Combine all ingredients for the dough except olive oil in a large bowl.
Mix with a spoon until just combined.
Turn onto a flour dusted surface and knead for ± 7-8 minutes until smooth.
If you feel the dough is too tough (it should feel really squishy and soft) use a little extra water and knead some more.
Knead until the dough ball is smooth and has no uneven patches.
Return to the bowl and cover with a tea towel.
Place it in a warm corner of your kitchen for about 30-45 minutes to prove.
When the dough has doubled in size you're ready for the next step.
Knead in the olive oil to get a smooth dough ball, it will be a bit tricky in the beginning but it will come together in the end, ± 5 minutes.
Cover and set aside for another 30 minutes.
Making the Gözleme
Divide dough into 6 balls and roll each dough ball into a large rectangle.
Dust with extra flour as needed to avoid sticking.
Roll it as thin as you can, you should be able to see the pastry. Be careful not to tear it. It will be ± 20-25 cm in diameter.
Divide spinach, feta and some garlic in the centre of the rolled pastry. It's important not to over fill it, you need ± 4-5 cm of free space around the edges.
Fold the ends over like an envelope, brushing with water to seal and pinch the pastry.
Dust the folded pastry lightly with extra flour and gently roll it out to three times the folded size.
Heat a good drop of olive oil in a large frying pan and fry the gözleme on each side for a couple of minutes until golden.
Cut into quarters and serve hot with lemon wedges.
It depends on how warm your kitchen is on when the dough is done. Usually 30 minutes should be enough for the dough to double in size, but if your kitchen is quite cold it will take a bit longer.