- choose either Spinach Feta OR Spiced Lamb/Beef. Filling is enough to fill 4 gozlemes. OR make a half batch
of each which is what I usually do - use recipe scaler to scale ingredients down (click on Servings and slide down until beef reaches 250g/0.5lb and everything will change).
2. Danish Feta
- a soft feta that is like a cross between greek feta and goats cheese. Ideal for Gozleme but normal feta totally fine.
3. Mozzarella cheese
- not usually in Gozleme so it's optional. But I can't resist!
4. Dough -
Soft, pliable but not sticky - very easy to handle. Adjust with sprinkle of extra flour or water if needed to achieve consistency shown in video. Hand kneading - about 6 to 7 minutes.
Gluten free flour
- works great! Dough is not as stretchy, it's more like short pastry (like Quiche
, see video). Also recommend making 5 smaller ones rather than 6. Pastry does not brown as well, but flavour and texture is the same!
5. Storage / reheating:
- Cooked gozleme should be eaten asap while hot and crispy!
- Dough can be kept for 3 to 4 days in fridge
- Do not keep filled uncooked gozleme in fridge - inside sweats and makes underside of dough soggy
- Best way to keep warm while you keep cooking is in 120C/250F oven ON A RACK not on a baking tray (hot gozleme sweats and underside gets soggy)
- Cooked gozleme can be frozen or kept in fridge - cool, wrap, put in container
- Reheat either by pan frying or on tray in oven at 180C/350F for 7 minutes or so
and fillings adapted from this recipe
from Gourmet Wog
. It's the one I've been using exclusively since I found it.
7. Calories per gozleme -
Spinach and Feta. There's a fair amount of olive oil in Gozleme, but remember olive oil is better for you than other oils! Don't be tempted to cut down on the fat in the pastry. But you can cook with less - spray a non stick pan.