Gözleme, Turkish recipe

Ingredients for 6 servings:

• 6 eggplant(s)
• 3 liters of water
• Lemon juice from 1.5 lemons
• 3 tsp salt
• 3 Pepper
• 4 onions
• 1 clove(s) garlic
• 2 tomatoes
• 1 bunch of parsley
• 1 bunch peppermint, fresh
• 2 tbsp olive oil, for frying
• ½ tsp pepper
• 2 tsp Pul Biber, (leaf peppers)
• 1 tsp peppermint, dried
• 1 kg potatoes
• 1 bunch parsley, fresh
• 1 bunch dill, fresh
• 1 bunch peppermint, fresh
• 3 onions
• 1 clove(s) garlic
• 1 tsp salt
• ½ tsp pepper
• 2 tsp Pul Biber, (leaf peppers)
• 2 tsp peppermint, dried
• 5 tbsp olive oil
• 200 g sheep’s cheese
• 1 bunch of parsley
• 1 bunch dill, fresh
• 1 bunch peppermint, fresh
• 1 kg flour
• 1 tbsp salt
• 4 tbsp oil
• 700 ml water, lukewarm

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

with various fillings

Anyone who has ever vacationed in Turkey is surely familiar with Gözleme. You can use various fillings; in this recipe, I used three different fillings, and I will show you more over time. For the eggplant filling: Partially peel the eggplants and cut them into small pieces. Then place them in a bowl and cover with lemon water. The amount of lemon water varies depending on the size of the eggplants. Guideline: Add the juice of half a lemon and a teaspoon of salt to one liter of water. Let this steep for about 10-15 minutes. (Meanwhile, you can prepare the other fillings.) Next, fry the onions, peppers, and garlic in olive oil. Then squeeze out the water from the eggplants with your hands and add the eggplants to the onions. Fry until the eggplants are soft. Add the spices and the finely chopped tomatoes, and fry until the tomatoes are soft. Finally, the fresh herbs are added, the stove is turned off, and the filling is chilled. For the potato filling: The potatoes are boiled, peeled, and then mashed with a fork. Then the fresh herbs are finely chopped and all the ingredients are mixed together. For the feta cheese filling: The cheese is mashed with a fork, the fresh herbs are finely chopped and everything is mixed together. For the dough: All the ingredients are mixed together and kneaded into a dough. Small balls (about the size of a fist) are formed from the dough and rolled out. The filling is spread on one half and the other side is folded over the filling. The sides are pressed down firmly. In Turkey, gözleme is baked in a special oven, but it can also be baked in a non-stick pan or even in a pizza pan. After baking, the hot pastry is brushed with butter on both sides. Have fun baking it yourself.