Gozleme

Ingredients for 1 servings:

• 500 g flour
• 1 bag(s) of dry yeast
• 250 ml milk, warm
• 1 tsp sugar
• 1 tsp, heaped salt
• 200 g minced beef
• 1 medium-sized tomato(s), diced
• 1 medium-sized onion(s), finely diced
• 1 egg(s)
• 1 tbsp olive oil
• ½ bunch parsley, chopped
• ⅛ bell pepper(s), diced
• 1 tsp, heaped salt
• 1 tsp, heaped Pul Biber (paprika flakes), sweet or hot
• 1 tsp pepper
• 200 g feta cheese
• 50 g Gouda or Edam, grated
• 1 egg(s)
• 1 medium-sized onion(s), finely diced
• 1 tbsp olive oil
• 1 tsp pepper
• ½ bunch parsley, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Recipe for 12 pieces, with either minced meat or cheese filling

Dissolve the sugar and yeast in the milk and let stand for 10 minutes. Then add the flour and salt and knead everything into a dough. Cover the dough and let stand in a warm place for 1 hour. Meanwhile, prepare the filling. For a minced meat filling: Mix the minced meat, tomato, bell pepper, and onion thoroughly with a fork in a bowl, add the parsley, salt, oil, and spices, and mix everything thoroughly again. For a cheese filling: Cut the feta into small cubes and mash them in a bowl with a fork. Add the remaining ingredients and spices for the cheese filling and mix everything thoroughly again. Shape the dough into 12 equal-sized balls and place them on a large floured plate. Roll out two balls each to the size of a plate (15-20 cm) and spread 1/12 of the filling on one half, leaving a finger-width edge free. Fold the other half over and press the edge firmly in with your fingernail to prevent any leakage. Fry two gözleme in a nonstick frying pan over medium heat until golden brown on both sides (in a little clarified butter or sunflower oil, or without fat), and stack them in pairs on a large plate. If you didn’t use any fat for frying, lightly brush the gözleme with melted butter as soon as you remove them from the pan. It’s great to roll out and top the next two while two gözleme are in the pan; just remember to flip them in the pan.