Gozleme

These are like Turkish crepes, but a little more savory than sweet. Not for those intolerant of lactose :) If you have a Turkish store in your neighborhood, you can buy the really thin dough from them. Otherwise, you'll need to make it yourself (sort of a pain, but at least you won't need to workout your shoulders at the gym that day).


Dough Ingredients

1 cup flour (more if needed) (125 g.)
1/3 yeast packet
A little less than 1/2 cup water, room temperature
1/2 tsp. salt
1/2 tsp. sugar

Dough Directions

1. Mix flour and salt in one bowl and yeast, sugar, and water in another.

2. Add water mixture to flour mixture while stirring until a dough forms (add more water if needed)

3. When it can stick together into a dough, place on a floured counter and knead for approximately 10 minutes, or until it becomes smooth

4. Put dough back in bowl and cover with a damp paper towel/washcloth for at least 15 minutes

5. Cut the dough into 4 equal pieces; let sit for at least 20 minutes

6. Roll them out as thin as you can (more flour will likely come in handy at this point). Turks get it paper thin. How? I don't know. My dough is always a little lumpy.


Filling Ingredients

1 part feta cheese
1 part chopped fresh parsley
1 part ricotta cheese
Ground pepper to taste (I like loads!)

(1 cup each is a good guideline)


Filling Directions

1. Mix together. There, wasn't that easy?


Actual Gozleme Directions

Fill half of rolled out dough with the filling and pinch closed; cook in frying pan with olive oil or butter (depending on taste) until browned. Serve immediately.