Turkish Gözleme

Ingredients for 6 servings:

• 1 kg flour
• 1 tsp salt
• 1 tsp sugar
• 500 ml milk
• 250 ml oil
• 1 cube of yeast
• 150 ml water, warm
• ½ kg spinach, fresh, washed and chopped
• 1 ball of Turkish cheese in brine
• 2 onions
• 2 pointed peppers
• Salt
• ½ kg potatoes, boiled
• 2 onions
• 2 pointed peppers
• Salt
• butter

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

Dumplings with two savory fillings

For the dough, warm the milk and mix with the yeast. Then add the remaining ingredients (except the flour). Mix everything together and finally add the flour. Knead the dough vigorously, adding a little warm water if necessary; the dough should not stick while kneading. Place the dough in a bowl and let it rise in a warm place until it has doubled in size. For the filling (1), finely chop the onions and bell peppers. Coarsely grate the cheese and mix it with the spinach along with the onions and bell peppers. If the cheese is mild, add a little salt. For the filling (2), peel and coarsely grate the cooked potatoes. Finely chop the onions and finely chop the bell peppers, mix both with the potatoes and season with salt. Now divide the dough into small balls. Roll out into circles with a rolling pin, not too thickly. Fill each half of the circle with a little of each filling, leaving the edges free. Fold the dough over the filling to form half-moons. Press the edges firmly together with your fingertips. Fry the half-moon parcels in a pan with butter until golden brown on both sides. Brush with butter and serve hot! Serve with cucumbers, olives, and tomatoes, or drink Turkish tea or ayran.