How to Make Gozleme Part 3/3

How to Make Gozleme Part 3/3

So we’ve been waiting for our dough to rise for about an hour. Now some people let it rise for five, six hours, that’s okay. We did it for an hour which is fine or half an hour, depending on how pressed for time you are, so you just want to take it and maybe line your table with some flour, so you don’t want it to stick. So we’ll just lift it up and we didn’t make too many here because we just wanted to make a few appetizers, I just want to show you how it's made. Of course if you’re at home and you have people coming over, you could definitely make more so I’m just going to cut it—cut a piece off and line my table with some flour and even roll this into a nice bowl. I’ll roll it into a bowl and then we’re going to start flattening it out.

Now you really want this to be a really nice circle, almost like when you’re making something round and there’s no egg in this dough. When you put egg in the dough, that’s really when you’re making something which is mugtieo which is a Turkish dumpling, it's really delicious. So you just want to line it with enough flour on the top and bottom, this way when you roll it doesn’t stick to your rolling pin, so be generous with that flour, and you want it to be a nice round circle. Doesn’t have to be perfect because this is home style cooking but as round as you can get it, always use that flour generously. So you want to kind of roll it out to about eight or nine inch diameter so it's a nice circle, just give it a pat out kind of get out that excess flour and then fold it in half kind of like a half moon just like that because we’re going to stuff only half of it.

Make a little crease and now we can start putting our stuffing in it, now you girls at home you’ve been emailing the show a lot, you’ve been commenting on how you can’t get it a perfect circle or that thin, that’s okay because this stuff takes practice, you don’t learn right away and it doesn’t have to be perfect when it's home style cooking anyway. See the cheese, see how it's going up and down, it's really delicious, you just want to take your fork, you don’t want this too thick, kind of spread it out, and do it halfway. You don’t want to go all the way on the edge because you’re going to grill this on the non stick grill. So kind of leave a little bit of outer edge there, now we want to close it and you don’t have to close it like you do in other Turkish dishes. What I like to do is just take a little Turkish coffee cup just to make an it a little even and it's a great trick and go around it really nice and round. This way it doesn’t look that bumpy, see with the dull plate it makes it much easier and this is how the Gozleme is and then after you grill it, you could cut it in half and you could see all the delicious stuffing inside.

Just be a little gentle when you’re dealing with it because it's still kind of soft. We’re just going to make a few more with the rest of our dough and then we’re going to get ready grilling it. So now it's time to grill our Gozleme and as you can see we’ve got a grill right here and it's getting really nice and hot, so what you want to do now is just take some light oil, corn or sunflower and very lightly brush it on. Now this is a non stick pan so it's not like we’re going to do this because it so doesn’t stick, we’re doing this so it can get really nice and golden brown and maybe even some popping brown color on it. So we could just pick it up very gently with our hands and place them all on the grill and you can even hear it crackling just a little bit. Now what you want to do is you want to brush this on top before you flip them over. You want to cook them about a minute on each side because the inside is already cooked.

Now this is the famous flat bread, its great flat bread and you can fill it with anything. You can even make it a dessert, if you wanted to you can fill it up with fruit or a delicious hazel nut spread and it can be like a crepe almost. It's really great and you actually just cook it the same way. Just very lightly oil it up in a non stick grill and just give it a nice flip. You want it to be really nice and golden brown. So now what you want to do is just check it underneath and make sure you got some nice golden brown spots, we do, we have some great ones right here and be very gentle when you flip it and see how it has those brown spots. That’s what you have to accomplish, we just have to do that to all of them, do it with a quick flip, then you could even grease this with a little oil to give it a nice shine and a great flavor. Does the last one with a nice flip and everything is going to melt together really nicely inside. So now you can even see them even rising a little bit and that’s okay, that’s from the yeast, yeast makes it rise and makes it really soft and crispy. You can even smell the aroma from the spinach and the cheese and the potatoes.

This is a great appetizer but it would even be great as a main dish, I would eat this main dish because it's so filling and delicious. It's like bread; it's like a hot sandwich, so just put them on top of each other just like that, it's really delicious and what I want to do now is just I’m going to garnish it with some tomato. Tomato always gives it a great look and what we can do is we can cut it in really great circles; just one, two even some parsley on the ends would be really nice. And Gozleme is almost most of the time is always served with iran, iran is a delicious yogurt drink that we drink a lot in Turkey, goes great with kebab. It's yogurt with water and ice and a little bit of salt. Now of course a lot of people here in America they’re not used to drinking a salty drink, but if you’re used to it, it really washes everything down nicely. Plus the fact that yogurt is good with digestion, just put a few crisp red tomatoes in there, maybe even a little parsley, just add some greenery.

This is a delicious appetizer and it is going to go so great with the rest of our meal and I know it's a lot of work but it's actually once you make the dough, everything else is really easy, so I hope you enjoyed it.


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