Market love and a great gozleme recipe

spinach and fetta gozleme recipe

Oh, how we love a market! Wherever we are in the world we always try to make one our first stop to get a feel for a town. We can roam for hours just looking, smelling and eating up the local culture. Quite literally. You see, we’re not ones for hunting out bargains, pre-loved wares or cutesy crafts. No, no, no. We’re after the food! Every. Single. Time.

There’s no better place than a local market to pick up on a towns vibe, witness local culture and customs, uncover local food secrets and just enjoy a great cheap feed in what is, more often than not, a friendly community atmosphere. Market days have made for some of our favourite and tastiest holiday memories.

Raffles still talks about buying raspberries by the bucket in Croatia’s Old Dubrovnik Market and filling our backpacks with fresh bread, stinky (but yummy) cheese and chunks of saucisson at market after market on our travels through France’s Dordogne.

Me, I have fond recollections of lingering over fresh fruit and vegies at the Rialto markets alongside the canals of Venice; perusing tables of seafood so fresh they’re still pulling them out of the fishing boats in Bali; and sampling the wares at Cambodia’s Kandal market where among the papaya, stinky durian and pineapples were platters of fried cockroaches, crickets and spiders!

As luck would have it on this recent Jervis Bay jaunt Huskisson’s monthly produce market, held in the pretty grounds of the Lady Denman Museum, was in full swing and while it was bereft of edible bugs and stinky cheese there were tables of bursting ripe fruit, mad musos, and plenty of great regional food made by gorgeous people from all over the world. Perfection.

One of those lovely locals was the friendly Raz, who was making her very first appearance as a stallholder at the laid back market. Raz was here to introduce her homestyle Turkish treats to Husky. There were platters of Turkish delight and tasty baklava she’d made the day before and the tastiest gozleme I’ve ever eaten (and let me tell you there have been a few in my life) made fresh to order.

making Gozleme The kids enjoyed watching her roll and stuff and fold the savoury pastries as much as they loved gobbling down their fresh fried goodness while I scored a few inside tips on making great gozleme.

kid eating gozleme

And, having hit the kitchen with the kids and tried making them at home, I can attest that Raz’s tips were as golden as this great gozleme recipe! Our only issue, deciding whether we prefer the spinach and feta or the luscious lamb filling… or both!

THE RECIPE

lamb gozleme recipe

Turkish Gozleme

Ingredients:

Dough:
3 cups unbleached plain flour, plus extra to dust
1 cup self raising flour
1 tsp salt
1 ½ cups of warm water

Cheese & Spinach filling:
1 cup roughly chopped baby spinach leaves
1 cup roughly chopped silver beet
½ cup roughly chopped parsley
½ cup diced brown onion
200 grams crumbled feta
1/2 cup of grated mozzarella
½ cup grated cheddar
Salt and pepper to taste

Lamb filling:
500 gm organic lamb mince
2 cloves garlic finely chopped
1 tsp Ground Cumin
½ tsp ground coriander
½ tsp chilli flakes
½ tsp ground turmeric
½ tsp of paprika
Salt & pepper to taste
2 tbs of pureed tomato
2 tbs finely chopped parsley

1 cup Olive oil (for frying)
Lemon, to serve.

Method:

  1. Sift flour and salt into a bowl.
  2. Add water and stir into flour gradually working in from sides until it forms a ball.
  3. Remove dough and knead for about five minutes.
  4. Place dough in clean bowl, cover with cloth and set aside for an hour.
  5. Separate into six equal portions and roll out until dough is round (like a pizza) and thin.
  6. Heat a large frypan or hotplate to a medium heat and add a tablespoon of oil.
  7. Place filling of your choice to one side of dough round then fold pastry across top and seal edges tightly.
  8. Place gozleme carefully on heated surface and cook for a few minutes on each side until golden.
  9. Serve with fresh lemon.

21 Comments on Market love and a great gozleme recipe

  1. Jodie@Fresh Home Cook
    August 15, 2014 at 12:05 pm (2 years ago)

    Oh how I love Gozleme! That filling sounds incredible & I love it when you get that hit of freshly squeezed lemon in every bite! Gorgeous! xx

    Reply
    • BOYEATSWORLD
      August 20, 2014 at 8:01 pm (2 years ago)

      Thanks Jodie. They were both really yummy but the lemon makes them ;-

      Reply
  2. Lisa
    August 15, 2014 at 4:33 pm (2 years ago)

    Yum, gozleme – I will have to try that recipe 🙂

    Reply
    • BOYEATSWORLD
      August 20, 2014 at 8:02 pm (2 years ago)

      Super easy and taste fab. If you feel like a cheat’s version you can use a wrap in a sandwich press (not quite as nice but super quick option). Raffles had one done that way in his lunch box today.

      Reply
  3. Lorraine @ Not Quite Nigella
    August 15, 2014 at 9:29 pm (2 years ago)

    Gozleme is what gets me up on weekend mornings! I love a freshly cooked one with lots of lemon! 😀

    Reply
    • BOYEATSWORLD
      August 16, 2014 at 6:38 pm (2 years ago)

      The only way to eat them, Lorraine x

      Reply
  4. Daria
    August 16, 2014 at 3:26 am (2 years ago)

    Note to self to stop reading your blog at 3am..these delish recipes give me major night time cravings!

    Reply
    • BOYEATSWORLD
      August 16, 2014 at 6:38 pm (2 years ago)

      Sorry honey, I’ll write a more 3am friendly post next time 😉

      Reply
  5. Lauren @ Create Bake Make
    August 16, 2014 at 5:39 pm (2 years ago)

    I love Gozleme! It’s too hard to choose a favourite filling, it’s best to just eat both 🙂

    Reply
    • BOYEATSWORLD
      August 16, 2014 at 6:37 pm (2 years ago)

      That’s my kind of thinking Lauren 🙂

      Reply
    • BOYEATSWORLD
      August 19, 2014 at 6:44 pm (2 years ago)

      They sure are AMber

      Reply
  6. Carolyn Tate (@carolynwriter)
    August 17, 2014 at 2:47 pm (2 years ago)

    Oh yum! That looks sensational – and easy! Is it wrong that every time I hear the word ‘gozleme’ I just want to name each little triangle Ryan, so he can be called Ryan Gozleme?

    Yes, it probably is.

    Reply
    • BOYEATSWORLD
      August 17, 2014 at 3:42 pm (2 years ago)

      Ahaha! No – it’s entirely understandable. In fact now I’ll be doing the same 😉

      Reply
  7. Erin
    August 20, 2014 at 9:39 am (2 years ago)

    I love gozleme. Def will try and make these at home.

    Reply
    • BOYEATSWORLD
      August 20, 2014 at 7:54 pm (2 years ago)

      They’re a cinch and so so good.

      Reply
  8. Shannon @ Oh Creative Day
    September 10, 2014 at 4:05 pm (2 years ago)

    Gozleme may be the prime reason I go to festivals/ markets/ public events!
    Spinach and feta all the way!!

    Reply
  9. Erin B
    September 17, 2014 at 4:56 pm (2 years ago)

    Yum, there is a little Gozleme stall that pops up across the road from my office on a Friday afternoon, they are delicious! Now that I’ve seen how simple they are to prepare I might have to have a go at making them myself.

    Reply
  10. Kirsty @ My Home Truths
    February 7, 2016 at 10:39 pm (12 months ago)

    Yum – that looks and sounds fabulous. I may have to try to alter this to suit GF flour (it’s always a little fiddly to play with) but I’m willing to give it a go to try this goodness!

    Reply
  11. Kylee @ Kylee Cooks
    March 23, 2016 at 5:10 am (10 months ago)

    Oh my gosh – my mouth actually began watering when I saw this. I’ve had gozleme before (while traveling), but now I can see it’s so easy to make myself… I’m gonna.

    THANK YOU for posting this!!

    Reply
    • BOYEATSWORLD
      March 23, 2016 at 8:07 am (10 months ago)

      They’re so easy! And so delicious! Happy cooking 🙂

      Reply

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