{"id":2191,"date":"2015-01-24T13:25:44","date_gmt":"2015-01-24T11:25:44","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2191"},"modified":"2020-04-03T22:48:11","modified_gmt":"2020-04-03T20:48:11","slug":"%d7%92%d7%95%d7%96%d7%9c%d7%9e%d7%94-%d7%98%d7%95%d7%a8%d7%a7%d7%99-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2191&lang=en","title":{"rendered":"GF Turkish Gozleme"},"content":{"rendered":"

About a week ago, my lovely friend Noa Druker shared a picture and a recipe for this lovely pastry, which had me salivating for days. I finally got around to trying to make a GF version of it a few days ago. Having just gone back to work and working around a new baby, I copied it wrong, but the result was oh-so-right… So there you have it – my GF version of Gozleme… Now a staple in my kitchen (mandated by my eldest).<\/p>\n

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Ingredients<\/h3>\n

250 gr. Tami flour
\n100 ml. thick yogurt (I use Sheeps’ milk yogurt)
\n\u00be Tbsp. dry yeast
\n\u00bd Tbsp. sugar
\n\u00bd tsp. salt
\n25 gr. vegetable oil
\n\u00be cup water
\nDesired Filling – the options are endless, but I’ll suggest a couple of savory ones, and a couple of sweet ones:
\nSavory<\/b>
\nCheese: 50 gr. feta, 150 gr. hard cheese of your choosing.
\nYam: 1 medium-sized yam, cooked and mashed – add 100 gr. Kashkaval and season with salt and nutmeg.
\nSweet<\/b>
\nChocolate: 50 gr. melted butter, 1 tsp. cocoa powder, 2 Tbsp. sugar – mix and let set for 5 minutes.
\nCinnamon-Banana: mix \u00bc cup sugar, \u00bc cup Demerara sugar, and \u00bd Tbsp. cinnamon. Sprinkle over half a circle. Slice a banana diagonally, and place over cinnamon layer.<\/p>\n

Preparation<\/h3>\n

Put all ingredients in a bowl and knead for 1 minute.
\nCover and let rest for 20 minutes.
\nDivide dough into 8 equal parts (approx. 65 gr. each).
\nKnead each part well.
\nOn baking paper, roll each part into a circle, as thinly as you can.
\nSpread\/sprinkle filling generously on half of the circle, leaving \u00bd”\/1cm around the edge for closing.
\nGently fold the empty half over the full one using the baking paper.
\nClose firmly around the edges using your fingers.
\nHeat a frying pan with a little oil (just enough to cover bottom).
\nFry the gozleme until golden (1-2 minutes), turn over and repeat.
\nRemove from pan onto absorbing paper.
\nLet cool for 1-2 minutes, and enjoy!<\/p>\n

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