There’s nothing better on a rainy day than some good comfort food. The opinions on what constitutes comfort food are different around the globe, I admit that, but the feeling it gives is universal. It’s like being hugged by your grandma and ever since my trip to Istanbul, I’ve started to associate gözleme with warm, welcoming grandmas, offering baking dishes filled with this stuffed flatbread. I’m completely ridiculous. I’m not even Turkish. But anyway, who says you have to be Turkish to enjoy good Turkish comfort food? Hence, this post.
On to the gözleme.
I was feeling a little down—we’ve had a couple of weeks with lots of rain and murky weather, and although I like rain, it all started to be a bit too much. So I decided to cheer myself up with some yummy comfort food, and since Simeon was at home, we thought we’d make a blog post out of it. So here it goes. It’s a very simple dough, only flour and warm water. Knead until you have an elastic dough et voilà!
Chop the leeks and melt the butter. Let the dough relax for 30 minutes—it helps with the rolling out. Roll out each little ball into a large circle, about 2-3mm thick, spread some butter, sprinkle with the leeks and crumbled feta (you can add herbs or spices to the filling if you feel like it) and roll into a cigar.
Make your cigar into a tiny snail-like shape and press it down with a rolling pin, careful not to puncture big holes in the dough. Butter the top side of your disc, put it in a hot pan and fry until it browns on each side. A little caveat here—if you have a smoke detector in your kitchen(like us), the smoke from the gözleme frying can activate it (it did ours) and might make you want to give up your hearing…Just sayin’
Now attack—it’s what we did! The gözlemes were gone in half an hour 😉
Leek & Feta Gözleme
- 350g flour
- 200g feta
- 160ml warm water
- 200-300g leeks
- 2 tbsp butter
- Sift the flour, make a crater in the middle and pour the water in. Start kneading until you have an elastic dough. Your dough shouldn’t be too soft. Cover with a kitchen towel and let it rest for 20 minutes.
- Cut into 6 pieces and shape them into balls. Let the dough-balls rest for an additional 5 minutes.
- Roll out each ball into a large circle. Butter it and sprinkle with leeks and crumbled feta. Roll into a cigar. Then roll your cigar into a circle again.
- Roll out your circle until it’s flattened to about 1 cm. Butter again on one side only.
- Put your gözleme in a pre-heated pan (no oil) and fry until you have golden-coloured pockets on each side. It takes about 3 minutes a side if the pan is very hot.