stacey. (aleadfeather) wrote in vegancooking,
stacey.
aleadfeather
vegancooking

Turkish gozleme recipe

I went to Turkey a few years back and recently found a recipe for one of my favorite Turkish foods, gozleme.  I was surprized to find that depending on what fillings are used, it is vegan.

Dough:
1 cup flour
A little bit less than 1/2 cup spring water, room temperature
1/2 tsp salt

Spinach Filling
1/2 pkg (150 gr) frozen chopped spinach, defrosted
1 small onion, chopped
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil. Add all the ingredients, cook for about 4-5 minutes.

Potato Filling
1 yellow potato, boiled, peeled, mashed
1 small onion, chopped
1 1/2 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil, then add rest of the ingredients.

Roasted Eggplant Filling
1 medium sized eggplant, roasted, peeled, drained
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Mix all the ingredients.

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. Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough. First fold the opposite sides to cover the filling. Then fold the 3rd side and lastly the 4th side to cover up the filling.

Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Serve Gozleme while it is still warm.

Makes 2 servings.

* The name Gozleme originates from the word "eye" (in Turkish goz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gozleme its name:)

http://www.turkishcookbook.com/2007/03/gozleme.php
 
Tags: ethnic food-turkish, vegetables-eggplant/aubergine, vegetables-spinach
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