To me, it’s almost like the Turkish version of a quesadilla.
Take a thin, round piece of dough, pile on delicious toppings, cook and serve.
The outside of a Turkish gözleme gets slightly browned and a little crispy while the inside stays moist and definitely hot. Every time, I practically burn my mouth on it because I can’t wait to devour it. I sprinkled a little sumac on top and enjoyed a side of pickled vegetables with it.
Take a thin, round piece of dough, pile on delicious toppings, cook and serve.
The outside of a Turkish gözleme gets slightly browned and a little crispy while the inside stays moist and definitely hot. Every time, I practically burn my mouth on it because I can’t wait to devour it. I sprinkled a little sumac on top and enjoyed a side of pickled vegetables with it.
Today, I decided to enjoy one of my favorite snacks while I was shopping for produce at the 4Levent pazar. Well, it was lunchtime so I ordered a gözleme filled with ispanak (spinach) and beyaz peynir (the Turkish cheese similar to Feta). Sometimes, I find little pieces of chopped parsley or dill inside too.
So far, I’ve eaten gözleme at the pazars in Kadıköy (Tuesdays), 4Levent (Tuesdays) and Beşiktaş (Saturdays), and outside of the Blue Mosque. It’s not something you find being made all over the city.
The gözleme is a traditional village dish made from the thin Turkish yufka pastry dough which is rolled out and folded up around the fillings. It is cooked over a large saç (round metal dome) for several minutes until the cook deems it done. Then, the gözleme is folded in half, sometimes wrapped in paper, and placed on a plate or cut in pieces like the one I had today.
So far, I’ve eaten gözleme at the pazars in Kadıköy (Tuesdays), 4Levent (Tuesdays) and Beşiktaş (Saturdays), and outside of the Blue Mosque. It’s not something you find being made all over the city.
The gözleme is a traditional village dish made from the thin Turkish yufka pastry dough which is rolled out and folded up around the fillings. It is cooked over a large saç (round metal dome) for several minutes until the cook deems it done. Then, the gözleme is folded in half, sometimes wrapped in paper, and placed on a plate or cut in pieces like the one I had today.
I enjoy watching the process of the gözleme being made. Often, you will see several women rolling out the dough nearby and cooking the gözleme on the saç together. Today, there were three men and the head guy that kept yelling out how many orders they were supposed to be cooking. Add that noise to the surrounding vendors hawking their wares and the crowds of people and it makes for an interesting sight!
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| In Kadikoy, you can see the women rolling out the gözleme. |
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| Several gözleme are placed on the hot griddle at the same time. |
For 4.50 TL (about $3.50 USD), you can enjoy a cheap Turkish snack or lunch the next time you are in Istanbul.
Oh, on a side note, I bought some lezzetli çilek (tasty strawberries), and I plan to make a batch of homemade strawberry ice cream later this week. Stay tuned.
Afiyet olsun!
Oh, on a side note, I bought some lezzetli çilek (tasty strawberries), and I plan to make a batch of homemade strawberry ice cream later this week. Stay tuned.
Afiyet olsun!
2 comments:
Of course I cannot wait for the ice cream since we've had the new machine for almost two weeks. ;-)
Spinach and Feta Borek quesadilla- yum
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