Gozleme Stuffed Turkish Bread Quick and easy recipe
Gozleme stuffed turkish bread. The dough is rolled by hand on large wooden pastry boards placed on the ground, it is then rolled up, filled with various types of fillings; the most popular versions are two, one with feta and vegetables or the one I propose with minced meat and potatoes, this stuffed bread is then baked on a hot metal surface. In Istanbul, for example, on the street you often meet small shops or restaurants with women in the window sitting on the ground preparing this type of bread. In every country overlooking the Mediterranean there is a similar bread, sometimes some ingredient changes or the leavening, more often the filling changes. It is a very interesting single dish, it is also quite quick to prepare as there is no leavening for this type of bread. Try it!
Ingredients for 2 people
For the dough
- 200 gr of flour
- 2 tablespoons of extra virgin olive oil
- 3 gr of salt
- 200 gr of lean minced meat
- 2 potatoes (or prepared for mashed potatoes)
- extra virgin olive oil
Others may interest you: Foreign recipes
How to make Gozleme stuffed Turkish bread
Prepare the filling, start by preparing the mashed potatoes, heat the potatoes in boiling water for 10-15 minutes and mash them with a potato masher or prepare a puree of the powdered ones, add a little butter and salt and milk if too dry at the end. Keep the puree aside.
also prepare the minced meat, putting oil and chopped onion in a pan, add the minced meat and with a wooden spoon shell it while cooking, it will be ready after a few minutes when it is no longer pink, but it will have taken on a darker color. Also keep the meat aside.
Put all the ingredients for the dough in a bowl, mix everything and knead with your hands for a few minutes, until the dough is smooth. Shape into a ball and let it rest by covering with a clean kitchen towel.
Divide the dough into 2 balls and with a rolling pin roll out the individual loaves creating a thin and wide circle of dough
stuff the gozleme with meat and mashed potatoes add a few flakes of butter inside and salt, finally close the bread on itself pressing well on the edges so that the filling does not come out and create a half moon.
put the stuffed gozleme in a large pan with the bottom greased with oil and hot. Cook on both sides for 4-5 minutes, it must not become dark but golden. Mash during cooking so as not to leave the side raw.
Cut each crescent into two parts so as to obtain and put the obtained wedges on top of each other, put a little butter between one and the other in order to make them softer on the outside. Serve hot or foot.
WINE PAIRING: Traminer or Reasling Renano.
In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info
Gozleme stuffed turkish bread
Enjoy your meal!