The following informtion explains perfectly what Gozleme are. This info comes from Wikibooks
Gözleme is a savory Turkish pastry made by rolling dough with a thin roller and repeatedly folding it. It is filled, and browned in a pan. Varieties include:
- etli = meat
- ispanakli = with spinach
- karisik = mixed
- kasar peynirli = with yellow cow’s milk cheese
- katmer = plain
- kiymali = with ground lamb
- mantarlı = mushrooms
- patatesli = with mashed potatoes
- peynirli = with white sheep’s milk cheese (feta)
A modern variation is honey and banana served hot with a slice of lemon
Anyone who knows Turkey knows gözleme,
The recipe for the bread is basically the same whatever recipie you follow although i have come across those who use yeast i have never known anyone who does.
This is me making Gozleme which is a sort of Turkish pancake.
The most authentic ones are from http://www.turkishcookbook.com/2007/03/gozleme.php and the ones i am making here are simple feta and parsley which can be bought anywhere in Turkey
Dough: 125g of plain flour. A little bit less than 220ml of warm water, room temperature and 1/2 tsp salt
Filling: 100 g feta cheese, crumbled 30g or one good hand full of parsley, chopped
Glaze: 1 tbsp butter, melted
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.
Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).
Heat up a griddle or large fry pan just under medium heat. Cook one side of Gozleme until there are some “brown eyes*” on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm.