Village-style gözleme: paper-thin unleavened dough folded around white cheese and parsley, cooked on a griddle and brushed with butter; eaten hot for breakfast.
Ingredients
Instructions
- 1
Set aside 2-3 tablespoons of the flour for rolling. Put the rest of the flour and the salt in a large bowl and add the water gradually, kneading for 8-10 minutes into a soft dough that doesn't stick to your hands.
- 2
Divide the dough into 4 equal balls, cover with a damp cloth and let rest for 30 minutes.
- 3
Meanwhile, mash the white cheese with a fork and mix it with the finely chopped parsley. Melt the butter in a small saucepan.
- 4
Dust the counter with the reserved flour and roll each ball with a thin rolling pin into a very thin sheet 45-50 cm across.
- 5
Spread a quarter of the cheese filling in the center and fold the edges over it to form a square parcel.
- 6
Heat a griddle or large skillet over medium heat; cook the gözleme for 3-4 minutes per side until spotted brown, brushing both sides with melted butter as it cooks.
- 7
Repeat with the remaining dough, then cut the gözleme into pieces and serve hot.
Nutrition
Per serving
| Calories | 725 kcal |
|---|---|
| Protein | 25 g |
| Carbs | 98 g |
| Fat | 25 g |
Similar recipes
BreakfastEasyVeggie Omelette
Three-egg omelette loaded with peppers, tomato and cheese.
BreakfastEasyMenemen
A classic Turkish breakfast of tomatoes and green peppers cooked down in their own juices, with softly set eggs; eaten hot straight from the pan.
BreakfastEasyEggs with Sucuk
Sunny-side-up eggs cooked among slices of sucuk crisped in their own fat; a hearty, high-protein staple of the Turkish breakfast table.
BreakfastEasyEggy Bread
Slices of bread dipped in milky egg and pan-fried until golden; a quick, much-loved breakfast that makes good use of day-old bread.
BreakfastEasyChia Pudding
Chia seeds set overnight in honey and vanilla milk, topped with fresh strawberries; a cool bowl for breakfast or a light dessert.
BreakfastMediumBaked Egg Muffins
High-protein egg muffins baked with peppers, spinach and kashar cheese; easy to eat by hand, great made ahead for breakfast or on the go.
BreakfastMediumKuymak (Muhlama)
A Black Sea breakfast of cornmeal toasted in butter and melted, stretchy cheese; eaten hot from the pan and meant for sharing.
BreakfastMediumÇılbır (Turkish Eggs)
Poached eggs on a bed of garlicky yogurt, finished with sizzling red pepper butter; a high-protein breakfast classic dating back to Ottoman kitchens.