← Nouns Cooking · Lebanese & Turkish

Ingredients

• 400 g Plain (all-purpose) flour
• 1 tsp Salt
• 60 g plain yogurt
• 2 tbsp Olive oil
• 200 ml warm water
• 1 tbsp Olive oil
• 1 small onion, finely chopped
• 300 g Spinach, chopped
• 200 g feta or Turkish white cheese, crumbled
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 40 g Butter, melted, for brushing
• 1 Lemon, cut into wedges

Method

1. Mix the flour and salt, add the yogurt, oil and water and knead for 5 min into a soft, smooth dough. Divide into 4 balls, cover and rest for 30 min.
2. Cook the onion in the oil over medium heat for 5 min, add the spinach and stir for 2–3 min until wilted. Cool slightly, squeeze out the liquid, then mix with the feta and pul biber.
3. On a floured surface, roll each ball out very thinly, to about 35 cm across. Spread a quarter of the filling over one half, fold the other half over and press the edges to seal.
4. Heat a large dry frying pan or griddle over medium-high heat. Cook each gözleme for 3–4 min per side, brushing with butter, until crisp with golden-brown spots.
5. Cut into wedges and serve hot with lemon and a glass of ayran.

Tips

• Grated potato with pul biber, or spiced mince, are the other classic fillings.
• Shop-bought yufka or large flour tortillas are a fast shortcut.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food Ozlem's Turkish Table