Title: About Gozleme
Categories: Turkish, Breads, Info
Servings: 1 text file
Gozleme flat bread like
bazlama
Gozleme is a traditional savory Turkish flatbread and pastry dish.
The dough is usually unleavened, and made only with flour, salt and
water, but gozleme can be made from yeast dough as well. It is
similar to bazlama, but is lightly brushed with butter or oil,
whereas bazlama is prepared without fat. The dough is rolled thin,
then filled with various toppings, sealed, and cooked over a
griddle. Gozleme may sometimes be made from prepackaged hand-rolled
leaves of yufka dough.
Toppings for gozleme are numerous and vary by region and personal
preference, and include a variety of meats (minced beef, chopped
lamb, fresh or smoked seafood, sujuk, pastirma), vegetables
(spinach, zucchini, eggplant, leek, chard, various peppers, onion,
scallion, shallot, garlic), mushrooms (porcino, chanterelle,
truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish
white cheese, lavas, Beyaz peynir, cokelek, Kasseri, and Kashkaval),
as well as eggs, seasonal herbs, and spices.
The word gozleme is derived from the Turkish word kozleme, meaning
"to grill/cook on the embers".
Originally a breakfast item or light homemade snack, the comfort
food nature of gozleme has allowed it to achieve fast-food status in
Turkey in the latter part of the twentieth century, with both simple
and gourmet preparations ranging from the traditional (e.g. sauteed
minced beef and onion, "kiymali"; spinach and feta, "ispanakli";
potato and chive, "patatesli"; etc.) to the contemporary (e.g.
chocolate and orange zest; walnut and banana with honey; smoked
salmon and eggs; etc.) proliferating across the country's
restaurants, cafes, and food carts. Typically, gozleme is cooked
over a sac griddle.
