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Gözleme is a Turkish comfort food and it’s a flatbread filled with different types of veggies and cheese. I saw this recipe at a TV show 6 years ago and I loved it, I’ve made it again and again. I use what I have at home, as it’s such a versatile recipe. This time I’ve used Kaskaval, it’s a type of cheese that can be easily found in oriental or Polish shops. It’s a cheese made with rennet, if you are vegetarian make sure it has the logo or at least that it mentions “microbial rennet”. Kaskaval has a different texture to cheedar, is closer to a hard mozzarella and it’s less salty. The cheese can be swapped with hard mozzarella or if you use a salty cheese like cheddar or feta, don’t add extra salt in the spinach.


I brushed the gozleme with cold pressed rapeseed oil that has a bright colour as I wanted it to have extra shine.

Ingredients for Gözleme, 2 servings:

– 250g wholemeal plain flour
– 150ml water
– 1/2 teaspoon baking powder
– salt
– 200g fresh spinach
– 100g kaskaval
– dried parsley
– dried dill
– pepper
– salt
– oil
– tomatoes for a salad

Preheat a frying pan over medium heat. Add a couple of spoons of oil and the spinach. Stir until the spinach is wilted. Take it off the heat and add dill, parsley, pepper and salt. Add the kaskaval cut in cubes and stir. Leave the spinach on a side to cool slightly.

Make the dough from flour with water, 1/2 teaspoon of oil, baking powder and a little bit of salt. The dough should be less sticky than bread dough. The dough doesn’t need kneading. Cut the dough in half and roll them thinly.

Preheat on low to medium heat a big frying pan and add a spoon of oil.

Put the filling on the bottom half of the flatbread. Cover with the part that has no filling and make sure you roll the edges or pinch them so the filling will not come off when cooking. Transfer the gozleme on the frying pan and leave them for 5 minutes. Using a wide turning spatula, flip the gozleme on the other side and leave them to cook for another 3-4 minutes.

Meanwhile make a salad by cutting the tomatoes in cubes, add a little bit of oil and sea salt. Take the gozleme off the heat and put them on the plate. Brush oil on top of the gozleme, put the salad on a side and the dish is ready to be served.

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