Gözleme

Gözleme

By
From
New Middle Eastern Food
Makes
12
Photographer
Mark Roper

In markets and villages throughout Turkey, especially in summer, women sit at low, broad tables rolling out large, thin rounds of yufka dough. These are stuffed with a filling then folded, oiled and cooked on a flat griddle to make gözleme. Hot and oozing with melted cheese, they are irresistible. Yufka pastry requires great skill and patience to make but thankfully it’s available ready made from Middle Eastern food stores.

Ingredients

Quantity Ingredient
2 sheets yufka pastry
melted unsalted butter
your choice of filling

Method

  1. Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry so you have a total of 12 small equilateral triangles. Working with one triangle of pastry at a time, smear a generous tablespoon of filling into the middle of the triangle, leaving a border. Brush a little melted butter on the triangle’s points and fold in the points to form a small enclosed triangle. Repeat until all the pastry and filling have been used.
  2. Heat a heavy non-stick frying pan over a medium heat. Brush the gözleme with a little more melted butter and fry for 2–3 minutes, turning once.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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