Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle (sac). The name derives from the Turkish word “göz” meaning “eye”. It has several fillings such as; feta cheese, spinach- feta cheese, feta cheese-parsley, potatoes, minced meat and mushrooms.
3 yufka (Turkish phyllo pastry)
2 cups feta/ricotta/crumbling cheese
1/3 cup fresh dill/parsley, finely chopped (optional)
6 tbsp canola oil for frying
2 tsp soft butter (optional)
Salt and black pepper to taste
Mix the feta/ricotta/crumbling cheese and dill/parsley in a bowl. Add salt if the cheese is not salty also, sprinkle black pepper if desired. This filling will make 6 piece of Gozleme, so divide it into 6.
Place the Turkish phyllo pastry on the counter or table and cut it from the middle to make two equal pieces. Then, sprinkle the filling all over. Fold the wide edges and close meeting each other. Fold the short edges and close the same way meeting the ends. You will form about a 6 inch length rectangle. Fold it in two. If desired you may spread butter between the layers. Use the same process for the remaining pastries.
Use 1 tbsp of canola oil for every piece of Gozleme and fry the both sizes. Serve warm.
Gozlemes are good to go at breakfast, brunch or lunch.