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Turkish Gözleme with Spinach, Feta, and Aleppo Pepper Recipe

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★★★★★

4.9 from 132 reviews

Traditional Turkish Gözleme is a savory flatbread stuffed with a flavorful mixture of spinach, onions, Aleppo pepper, and feta cheese. Made from a simple homemade dough rolled thin and cooked in a skillet until golden with pockets of melted filling, this recipe offers a delicious, easy-to-make dish perfect as a snack, appetizer, or light meal.

Ingredients

Scale

Dough

  • 3 1/3 cups (473 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 3 tablespoons olive oil, plus more for brushing

Filling

  • 4 packed cups roughly chopped baby spinach leaves
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon Aleppo pepper (or pul biber, or more to your liking)
  • 1 cup drained and crumbled feta cheese

Instructions

  1. Combine the dough ingredients: Sift the flour into a large bowl, add salt, then create a well in the center. Pour in lukewarm water and olive oil. Incorporate flour into the liquid with clean hands until a rough, shaggy dough forms.
  2. Knead the dough: Dust your countertop with flour, turn dough out, and knead for 2 to 3 minutes until smooth and semi-firm. Place dough in a bowl, drizzle with olive oil, cover with a damp towel, and rest for 20 minutes for gluten to relax.
  3. Make the filling: In a large mixing bowl, combine spinach and chopped onions. Add olive oil, salt, freshly ground black pepper, and Aleppo pepper. Mix well to season the vegetables.
  4. Massage the filling: Using your hands, gently massage the spinach and onions to soften and infuse with the seasoning. Add crumbled feta, mix thoroughly, then cover and set aside.
  5. Shape the dough: On a floured surface, divide the rested dough into 6 equal pieces. Roll into balls and keep covered with a damp towel to prevent drying.
  6. Roll the dough: Take each ball and roll it out on a lightly floured surface into a very thin circle about 10 1/2 inches in diameter. Work patiently as the dough may spring back initially.
  7. Fill the gözleme: Spread about 1/2 cup of the spinach and feta filling evenly over one half of the dough circle, leaving a 0.8-inch margin around the edges.
  8. Seal the gözleme: Fold the empty half over the filling to form a half-moon. Pat gently to remove air pockets and press edges firmly together, using a little water on your fingers to help seal.
  9. Repeat: Place the sealed gözleme on a tray without touching others. Cover with a clean towel to prevent drying. Continue with remaining dough balls and filling.
  10. Cook the gözleme: Heat a large non-stick skillet (about 11 inches diameter) over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side for 1 minute. Flip again and cook for 45-50 seconds until light brown circles appear, then flip and cook another 45 seconds until golden and cooked through.
  11. Keep covered as you finish: Transfer cooked gözleme to a tray, brush both sides with olive oil, and cover with a towel to keep moist while cooking the rest.
  12. Serve: Serve warm or at room temperature alone or with a refreshing salad. Enjoy your Turkish Gözleme – Afiyet Olsun!

Notes

  • Rolling the dough very thin is crucial for proper cooking and texture.
  • Aleppo pepper can be substituted with pul biber or mild crushed red pepper flakes.
  • Use a large non-stick pan for even cooking without sticking.
  • Brushing cooked gözleme with olive oil keeps them moist and adds flavor.
  • Resting the dough allows gluten relaxation, making rolling easier.
  • Gözleme can be eaten warm or at room temperature.

Keywords: Turkish Gözleme, spinach flatbread, feta cheese flatbread, savory stuffed flatbread, Turkish snack, traditional Turkish recipe, easy flatbread recipe

Find it online: https://frommamamaya.com/turkish-gozleme-with-spinach-feta-and-aleppo-pepper-recipe/