Monday, August 2, 2010


Gözleme's are a part of our weekly breakfast because they are so easy to make and so delightful to eat. They work really well as a quick snack or an appetizer as well. Yufka dough, a thicker version of phyllo dough, becomes crispy when pan-fried. It is commonly filled with wholesome spinach or swiss chard, or even mashed potatoes.

Luckily Stockholm has a lot of Middle Eastern grocery stores. I only have to travel 30 minutes on the train to Skarholmen, where the store Munir Livs provides me with different varieties of yufka dough. But in Turkey, I saw women outside cafes making them from fresh dough, which I am of course intrigued by and will work on finding a yufka recipe. I suppose you could use phyllo dough, but you may have to use 2-3 layers before you can fill them. You can also make the filling a day or two in advance so you can make gözleme's even more quickly in the morning.


Yufka sheets
1 cup of spinach or swiss chard, tightly packed, then measured
1 garlic clove, grated
1/4 tsp dried mint
1/4 tsp sumac
1/4 cup (or so) feta cheese
1 tbs olive oil
Canola oil or butter for pan-frying

1. Sautee spinach/swiss chard, garlic, mint, sumac in olive oil until cooked. Crumble in the feta.

2. Dampen a rectangle-size yufka sheet with water, then pad down filing in the center of one side and spread, leaving one-inch space around the edges. Fold in half. Repeat with the rest.

3. In a pan on medium-high heat, coat the bottom with either oil or butter. Fry the gözleme until you see golden brown blisters on the underside, then turn to cook the next side. They should be ready within a minute or so.

4. Drain on a paper-towel if necessary. Enjoy with a cup of tea! (and hopefully end with some baklava!)

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