What cakes should be able to cook every future bride in Turkey Bashny.Net

Gözleme or Gözleme is a Turkish dish in the form of flatbread with filling wrapped inside. The name of the dish comes from the Turkish word göz, which translates as “eye”. Usually, the gezleme is baked in a pan, and meat, cheese, spinach or mushrooms are used as the filling. In this article "Site" It will tell you how to prepare mysterious turkey And surprise loved ones with a new unusual dish.



The sages said: “All genius is simple!” So with cakes: for their preparation use the simplest dough, consisting of water, flour and salt. It is worth adding more cheese, spinach, some greens - and a delicious, crispy treat is ready. Gezleme is what you need for a quick and satisfying snack.



The ingredients

• 320 grams of flour
• 200 ml of warm water
• 1/2 tsp dry yeast
• 1/2 tsp sugar
• 250 grams of fresh spinach
• 200 grams of cheese (brynza or feta)
• 1 large bulb
• 1.5 tsp salt
• dill, parsley to taste

Preparation

1. In the glass pour warm water, add yeast, sugar and a teaspoon of flour. Stir the ingredients and leave for 10 minutes.
   
   
   
   
2. In a bowl of flour add salt and pour yeast chatter (from a glass of water). Carefully mix the ingredients to a homogeneous mass and mix the dough. Then we take a bowl, lubricate it with vegetable oil and put a lump of dough there. Cover it with a towel or food film and leave it for 40 minutes.
   
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3. While the dough comes out, we'll do the filling. Cut the onions in small cubes and then roast in a frying pan with vegetable oil. When the onion is ready, add to it crushed spinach and stew a couple of minutes. Then pour onions and spinach into a bowl and add cheese to the filling - feta, cottage cheese or brynza. You can add other greens to taste: dill, parsley, green onions or cilantro.
   
   
   
   
   
   
4. Put the dough on the table and divide it into 10 parts. From each part we form a lump - our future cake. We warm up the pan and at the same time roll out the cakes. The dough should be rolled thinly, first with your hands, and then with the help of a rocking stone. Make sure the edges of the dough are thin - this is a must for a good gezleme.
   
   
   
   
   
   
5. Add the filling to the flatbread and wrap it so that you get a semicircle or "pocket". We squeeze air out of the dough, press the edges and proceed to the next cake.
   
   
   
   
   
   
6. We recommend frying two cakes. We put them in a frying pan and roast them on both sides until they roast. Use something between maximum and average pan heating. Roasted on one side, turned on the other. The dough is very thin, so the cakes are prepared quickly.
   
   
   
   
   
   

When the Turkish cakes are ready, they can be smeared with olive oil and served on the table. Eat boldly with your hands - this is how real Turks eat them. Experiment with different fillings and tell in the comments what Gezlema liked the most. Bon appetit!