What is Gözleme?
Dough is worked on with the rolling pin until 1-2 mm
thick. It gets lightly oiled and folded a few times like a handkerchief until you
have a square. Then is cooked dry on the frying pan or hot plate.
And finally gets brushed again a little with melted margarine. If there is no filling, is
called plain Gözleme, if there is a filling, is called with the name of the filling, for
example Gözleme with potato.
Gözleme is popular in cities., but is extremely popular in rural villages, because of the delicious
taste which is achieved with a small number of ingredients. One only needs dough, some oil or
butter and a hot surface. When one visits friends in a village, they may
cook some Gözleme in the garden.
Gözleme is cooked at home and in restaurants. Fast food restaurants
usually offer Gözleme in their menu, because it can be eaten without fork
and knife. Also regular restaurants offer Gözleme. Some restaurants have
their own famous special Gözlemes and they can be really tasty.
Plain Gözleme has no filling. The usual eating procedure is as follows:
One first eats 1-2 plain Gözlemes. Then one eats some more with
spread, for example white Turkish cheese, olives, or cut tomatoes and
When we cook Gözleme, we cook about half of it plain,
and the other half with some filling. Common fillings are spinach, white cheese, mince
meat, potato. The folding method is slightly different.
Cold or Hot
Gözleme is best eaten hot. But one can eat it cold as well. For example
one can cook more Gözleme than needed at one meal, and eat the rest next
morning at breakfast. Is also delicious.