But finally, I decided it was time to give this recipe a go, so here you have it, an easy gozleme recipe that you can now make at home, and it tastes like the stall ones. Yes I said it, it really is that good.
Now the dough, this is the scary part, or I thought it was. The dough is super easy to make, especially if you have a free standing cake mixer with a dough hook attachment, it means no hand kneading for you. What I find most important is after the kneading is done, you want the dough soft, but not sticky. I found if it is really sticky, it is hard to roll, and tears easily. So add the flour as per recipe, and if, once kneaded, it feels sticky, add a little more flour.
The dough is fairly easy to work with, it doesn't shrink too much when rolling and it doesn't stick to the work surface. If you find it is sticking, your dough is probably too stick, just lightly dust your work surface with flour.
For me the hardest part of this recipe is lifting the prepared gozleme off the bench and getting it into the frying pan. I find you first need to loosen it a little from the bench, it doesn't stick when rolling, so it is easy to do this. But here is the hard part, using both hands carefully lift it and place in the frying pan, if you get it all messy, you can fix it as best you can in the frying pan. I'm tempted to try and do this on baking paper next time, will let you know if that helps.
As for the filling, I have added mushrooms as optional, I love them in this, so add them if you to love mushrooms. You simply have to slice up the mushrooms, pan fry in a little oil until just softened, then place on a plate until needed. Then scatter over the filling.
Now the original recipe stated this makes 2 gozleme, I get 3 out of mine and they are large. So how many you make will depend on how big your frying pan is.
You also have two ways to make them, you can roll out one round of pastry, top with the filling, then top with another pastry round, seal and fry. Or, you can roll out one dough, place the filling on half of the dough, then flip the other half to enclose the filling, seal then fry. Either way works. Do what you find easier.
So here you have it, home made gozleme. When I make this it is gone so quickly, my family love it. If you love gozleme, you no longer need to wait for the next street fair, you don't need to queue up anymore.
Give these a try, they won't disappoint.
Makes 3 gozleme
2 1/2 cups plain flour
1 teaspoon salt
1/3 cup olive oil, plus extra for cooking
3/4 cup water
For the filling:
150g Danish Feta
150g baby spinach
8 button mushrooms, sliced, sauted (optional)
Salt and pepper, to taste
1 lemon, cut into quarters
Place the flour and salt in a large bowl of a freestanding electric mixer with a dough hook attachment. Add the olive oil and water. Knead on the lowest speed until it becomes smooth and elastic, it will take about 5 minutes. Feel the dough, if it feels sticky, add a little more flour. Cover the dough with cling film and rest for at least 30 minutes.
Meanwhile, make the filling: In a large bowl crumble in the feta, add the baby spinach and egg. Season with pepper, but only a little salt, as the feta can be salty. Season to taste. Mix it all together, until well combined.
Divide the dough into 6 even portions (remember you are rolling the pastry out only as large as your frying pan).
Shape the portions into balls, roll out one ball of pastry as thinly as you can get it, then roll out another and try to get the second round slightly larger than the first.
Top one round with 1/3 of the spinach and cheese mixture, leaving a 1-2cm border. If you are using mushrooms, scatter them over the filling now. Carefully place the other rolled pastry round on top of the the filling, seal the edges by pressing down with fingers.
Repeat with the remaining dough and filling, until you have three gozleme.
Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown.
Slice into wedges and serve hot with lemon wedges.
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