A Wonderful Breakfast Option from Turkey: Gozleme

Gastrowonders: A Wonderful Breakfast Option from Turkey: Gozleme

The ancient science of Ayurveda that advocates the idea that we must get healthy and younger when eating says that everyone has physical tendency toward a particular type of food, which is categorized into few groups that include pasta. Pasta is our thing and we find good examples of it mouthwatering especially when they are made by skilled hands and when natural ingredients are used.

Gozleme is one of the very local specialties of Turkey. Its best options are found at the restaurants that offer local breakfast-sometimes at roadsides.

It is made of a material called yufka in the local language and it is often translated in dictionaries as "phyllo dough."

At restaurants, there are different types of it but we have an easy one to make a gozleme if you find or make the dough. It is handily available in any marketplace or supermarket in Turkey but some effort is needed in other countries to roll it as locals do.

We have a method here:

According to the method what my mother taught me decades ago, it is simply some single-person table-wide dough rolled relatively thinner than other sorts of pizza-like pastry. The table-wide rolled dough is then folded from the top downward and from the bottom upward to meet in the center like a half-comple envelope. The ingredient of choice is laid on the centerline on an estimated square area afterwards, and then the other sides-left and right- are folded on the ingredient toward the center again to complete the envelope.

The ingredients could be:

- Any plant you like with/without cheese and onion

- Mashed potato with tomato sauce, onion- some people like to add minced meat in it

- Cheese or a combination of it (usually with some parsley)

- Mushroom, which usually includes onion  and garlic sauce as well as special cheese

- Minced meat and onion

It is then fried in a pan for some minutes depending on the ingredient.

A couple threading Turkey like it: Watch here (in the intro with a villager lady making it and in min. 9.14 and afterwards).

Bon Appétit

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