Village-style gozleme: thin dough filled with leek, carrot and white cheese, cooked on a griddle and brushed with butter; sliced and eaten hot.
Ingredients
Instructions
- 1
Set aside a handful of the flour for rolling. Mix the rest with 5 g of the salt, add the warm water and knead into a soft dough. Divide into 4 balls, cover and rest for 30 minutes.
- 2
Thinly slice the leeks and grate the carrot. Cook them in the sunflower oil over medium heat for 8-10 minutes until soft and dry, then add the remaining salt and the pepper flakes.
- 3
When the filling is lukewarm, stir in the crumbled cheese. Melt the butter.
- 4
Dusting with the reserved flour, roll each ball very thin, about 35-40 cm across. Spread a quarter of the filling over one half, fold the other half over and press the edges.
- 5
Heat a griddle or large pan over medium heat and cook the gozleme for 3-4 minutes per side until spotted brown.
- 6
Brush with melted butter while hot, cut into pieces and serve.
Nutrition
Per serving
| Calories | 566 kcal |
|---|---|
| Protein | 14 g |
| Carbs | 86 g |
| Fat | 18 g |
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