It’s Turkey Republic Day today and all I can think about is gozleme. Granted, the food is probably not what Turkey Republic Day is all about but with a cuisine so darn amazing, it’s hard not to commend the Turks on their culinary prowess. They invented gozleme, pide, simit and they also happen to be the world’s best kebab makers (though at 2am in the morning, any kebab is the best kebab in the world, really).
But who needs kebabs when you have gozleme? Crispy golden dough filled with fetta and a touch of spinach has me going all sorts of crazy. My great-grandmothers on both sides were Turkish so I reckon that entitles me to claim to be an authority on all things Turkey (significant things like Turkish delight & croissants, which The French totes stole from the Ottomans #turkishpride).
I’m going to go out on a limb here and post up a recipe of gozleme that I will admit I only tried today. Having run out of yoghurt (which is what I usually use to make gozleme) and realising that making yoghurt probably wasn’t going to be an option since I was also out of milk (I’m really organised like that), I decided to make an old-fashioned pizza dough and test it out. Thankfully, it worked. Although I’d say it ended up being more like pide. Which, you know, is still Turkish so woo!
This post was originally going to be about an Auburn Turkish food tour but as we’re still in the early stages of organising the food crawl event, we decided to keep the good stuff for another post. Stay tuned!
Anywho, enough with the idle talk. Here is the pide-gozleme recipe that will have you spinning on your fez in no time.
- 3 cups plain flour
- 1/2 cup olive oil
- 1tsp yeast
- 1tsp caster sugar
- Pinch of salt
- 100g fetta
- 1 onion, diced
- Handful of pinenuts
- Handful baby spinach
- Mix 300 ml warm water, yeast, salt and sugar in a bowl and leave 'til it goes frothy, about 10 minutes.
- Meanwhile, toast the pinenuts in the stove. Take off the heat and caramelise the onion. Mix in with pinenuts, fetta and spinach.
- Mix in the flour and knead till a soft dough forms. Leave for half an hour or till doubled in size.
- Divide into four portions. Roll out each portion to make a square-ish shape and till it's almost paper thin. Add the fetta mixture to one side, fold and crimp.
- Heat some oil in a pan and fry the gozleme on each side till golden brown.
- Squeeze some lemon and enjoy!
- The alternative yoghurt dough I usually use calls for 500g self-raising flour to around 450g greek yoghurt. Mix them thoroughly till a soft, almost- sticky dough forms and leave to rest for half an hour. This will give you a crunchier, lighter dough then the one listed here which is more bread-like.