Sunday, July 20, 2014

Gozleme


You learn something new everyday and today is all about Gozleme.  I'd never heard of them until they popped up on the Sourdough Surprises radar courtesy of Robyn in New Zealand.  After a lengthy google search I sort of got a handle on what this Turkish pastry is and I was surprised to find out how similar they are to Indian paratha, basically a filled flatbread.

They are way easy to put together and the list of fillings is limited only to your imagination.  I chose a spinach and ricotta filling and they turned out to be quite delicious.  I took one to work with me and was the envy of my lunch crowd.  

Since there are no recipes (until now) for sourdough gozleme I made it up as I went along.  But I found that the simpler the better and used a cup of discard and just enough flour to form a workable dough, with a bit of salt.  

My thanks go out to Robyn in New Zealand and Sourdough Surprises for learning me this something new today!

sourdough gozleme

1 cup sourdough starter 
pinch of salt
enough flour to form dough
1 tablespoon olive oil (plus some for pan frying)
3 cups spinach, chopped
1/2 cup chopped onion
1 cup ricotta cheese
1/2 teaspoon nutmeg
salt and pepper to taste

Combine first three ingredients, form into a ball, cover and let rest for 1 hour.

Meanwhile, saute onion in olive oil until tender.  Add spinach and cook until wilted.  Combine with ricotta, nutmeg, salt and pepper.

Cut dough in half and working with one half at a time roll out a circle about 1/8 inch thick.  Spread half of the filling on half of the circle up to 1/2 inch from the edge.  Fold the empty half over the filling and press the edges together to seal.  Repeat with remaining dough and filling. 

Heat 1 tablespoon olive oil in a heavy bottomed pan on medium-high.  Fry gozleme for 3 or 4 minutes on each side or until cooked through.



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11 comments:

  1. They look really professional - lovely thin dough and perfectly fried.

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    1. Thanks, they were so delicious. Glad to have this new recipe in the box!

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  2. When I read that Robyn suggested gozleme, I actually thought it was you. Oops. Your gozleme looks great.

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    1. Thanks! No, I'm the stateside Robyn, but I'm so happy Robyn suggested them!

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  3. We think alike! I thought gozleme was very similar to paratha too and made the dough similar to what I would make for a paratha.

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    1. Yes, it's so interesting how different cuisines have similar food items. Truly a small world.

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  4. Oh, wow - they came out absolutely beautiful. I love the filling selection, too - especially the hint of nutmeg! Delish!!

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    1. Thanks! This was a great challenge, an exotic dish that's fairly easy to make!

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  5. Nice take on the gozleme.
    I see you put mainly sourdough in the dough and this must have given a really special flavour to the bread!
    Beautiful take on this month's theme
    Have a nice week
    Lou

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    1. Thank you! You're right, they did have a pleasant tang!

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  6. These look fantastic! Great job creating your own recipe and making a delicious looking lunch! Thanks for joining us! :)

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