Patrick Oconnell
Gozleme is a Turkish flatbread that can be stuffed with various savoury fillings. The most popular variety is stuffed with spinach and feta cheese, but other cheese options include mozzarella, Danish feta, goat's cheese, and cheddar. Gozleme dough is typically made from flour, water, salt, and sometimes yogurt or oil. The dough is kneaded for several minutes and then rested before being rolled out into a thin circle. The chosen filling is then placed in the centre and the dough is folded to create a square or rectangle. The gozleme is then cooked on a griddle or in a frying pan until golden and crispy.
| Characteristics | Values |
|---|---|
| Type of dish | Flatbread, sandwich |
| Region | Turkey |
| Main ingredients | Dough, cheese, spinach |
| Dough ingredients | Flour, water, salt, oil, yogurt, milk |
| Cheese types | Feta, mozzarella, kasyerli, Danish feta, goat's cheese, parmesan, cheddar |
| Other ingredients | Lamb, beef, chicken, onion, bell pepper, tomato, potato, sweet potato, zucchini, squash, mushroom, chorizo |
| Preparation time | 30-60 minutes |
| Cooking time | 2-4 minutes |
| Storage | Refrigerate for up to 3 days, freeze for up to 2-3 months/up to a month |
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What You'll Learn
Mozzarella, feta, and tasty cheese
Mozzarella, with its mild and creamy flavour, adds a delightful stretch and gooey texture to the gozleme. It melts beautifully, creating a delightful, indulgent mouthfeel. Feta, on the other hand, brings a tangy and salty contrast to the dish. Its crumbly texture and distinct flavour add depth and character to the flatbread. The third cheese, aptly named "tasty cheese," contributes a sharp and robust flavour. It enhances the overall savouriness of the gozleme, making it irresquitable.
The process of making gozleme with these cheeses is straightforward. The dough is typically made with flour, water, salt, and sometimes yogurt or oil, kneaded, and rested. It is then rolled out thinly, filled with the cheese mixture, and folded into a half-moon or square shape. The flatbread is then cooked on a griddle or in a pan until golden and crispy, resulting in a delicious blend of melted cheeses.
When using mozzarella, feta, and tasty cheese in gozleme, you can experiment with their proportions to find your preferred balance of flavours. You might opt for equal parts of each cheese or play with the quantities to emphasise certain flavours. For instance, increasing the amount of mozzarella can make the gozleme creamier and stretchier, while adding more feta can give it a saltier, more pungent kick.
Gozleme is a versatile dish, and you can further customise it by adding ingredients like spinach, potatoes, or meats. The flatbread can be served as a snack or a meal and is best enjoyed fresh off the griddle, with the cheese melting and oozing. However, leftovers can be stored in the refrigerator for a few days or frozen for later enjoyment.
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Danish feta
Gozleme is a versatile dish, and while traditional recipes may use Turkish white cheese, Danish feta is a suitable substitute. Danish feta works well in gozleme due to its soft and creamy texture, adding a rich and salty flavour to the flatbread. It can be combined with other cheeses, such as mozzarella and tasty cheese, or even sprinkled with parmesan, to create a unique blend of flavours.
When making gozleme with Danish feta, it is essential to consider the texture of the cheese. Danish feta's softness can affect the consistency of the filling, so adjustments may be needed. Adding extra flour or water to the dough can help achieve the desired consistency and ensure the gozleme holds together during cooking.
Overall, Danish feta is a convenient and tasty option for those seeking a creamy and salty cheese for their gozleme. Its distinct characteristics offer a unique twist to the traditional Turkish flatbread, making it a popular choice for those willing to experiment with different flavours and textures.
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Turkish white cheese
The dough is then filled with cheese, spinach, or potatoes, and seasoned with salt and pepper. The filling is placed in the middle of the dough, which is then folded to create a square or rectangle pocket. Gozleme is typically cooked on a griddle or in a frying pan until golden brown and crispy on both sides.
In addition to cheese, spinach, and potatoes, gozleme can also be filled with a variety of other ingredients such as minced meat, veggies, and herbs. This versatility makes gozleme a popular street food in Turkey, where it is often made fresh over hot coals.
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Kasyerli cheese
Kasseri cheese has a unique blend of rich, tangy, and slightly salty flavours. Its smooth and elastic texture makes it perfect for slicing or melting. It is often used in Greek cuisine and is a staple in Mediterranean cooking. It is commonly used in dishes such as moussaka, aubergine pie, and cheese pies. It is also a key ingredient in the traditional Assyrian dish "gupta tomirta", where it is topped with cumin and other seasonings.
Kasseri cheese is a popular choice for melting over dishes like saganaki, a traditional Greek dish where the cheese is fried and served with lemon. It can also be enjoyed on its own or paired with fruits, nuts, and bread. Its versatility in the kitchen makes it a favourite for many chefs and home cooks alike.
While Kasseri cheese is not specifically mentioned in any gozleme recipes, it is possible that it could be used as a filling. Gozleme is a Turkish flatbread typically stuffed with spinach and feta, or spiced lamb or beef. However, there are many variations of the dish, and it is common to experiment with different types of cheese.
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Parmesan
When using parmesan in gozleme, it is important to consider the flavour and texture that it will add to the dish. Parmesan has a strong, savoury flavour that can enhance the taste of the other ingredients in the gozleme. It also has a hard and granular texture, which can add a pleasant crunch to the flatbread.
To use parmesan in gozleme, it is recommended to grate or shred the cheese before adding it to the filling. This will allow the cheese to melt more easily and create a creamy texture when combined with the other ingredients.
When substituting parmesan for feta in gozleme, it is important to consider the difference in flavour and texture between the two cheeses. Feta is a softer, more crumbly cheese with a tangy and salty flavour. Parmesan, on the other hand, is harder and has a more savoury and nutty flavour. When using parmesan as a substitute, you may need to adjust the amount of salt and other seasonings added to the filling to achieve the desired taste.
In addition to parmesan, other types of cheese that can be used in gozleme include mozzarella, Danish feta, and Greek feta. These cheeses can be combined with parmesan to create a unique flavour profile for the gozleme. Ultimately, the type of cheese used in gozleme is a matter of personal preference, and experimentations can be done to find the perfect combination of cheeses for your taste.
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Frequently asked questions
Gozleme is a Turkish flatbread that can be filled with many different types of cheese. Popular options include feta, mozzarella, Danish feta, and kasyerli cheese (a Turkish white cheese).
Kasyerli cheese, also known as "Kaşar peyniri", is a Turkish white cheese commonly used in gozleme. It is a semi-hard cheese with a mild, salty flavour and a slightly grainy texture.
Absolutely! Gozleme is a versatile dish, and you can experiment with different types of cheese to suit your taste. Some alternatives to the traditional cheeses include goat cheese, cheddar, parmesan, and haloumi.
The amount of cheese used in gozleme can vary depending on your preference. For a cheese gozleme, a combination of three types of cheese is often used, with approximately 1/3 cup of cheese filling per flatbread.
Yes, gozleme can be customised with various fillings. Popular additions include spinach, potatoes, onions, garlic, and herbs. You can get creative and experiment with different ingredients to find your favourite combination.
