Description
Gözleme is a delightful Turkish flatbread that boasts a savory filling of spinach and vegan Feta cheese, combined with aromatic spices. This versatile dish can be enjoyed as an appetizer, main course, or snack, making it perfect for any occasion. With its quick preparation and rich flavors, Gözleme is not only satisfying but also a healthy option packed with nutritious ingredients. Whether you’re hosting a gathering or simply craving a delicious meal, this recipe is sure to impress everyone, including those following a vegan lifestyle.
Ingredients
Scale
- 1.5 cups warm water
- 1 tablespoon dry yeast (optional)
- 4–5 cups flour
- Salt (to taste)
- 14 oz spinach, finely chopped
- 1 onion, finely diced
- 7 oz vegan Feta cheese, crumbled
- 1 tablespoon red paprika flakes
- 1 teaspoon black pepper
- 1 teaspoon tomato paste
Instructions
- In a mixing bowl, combine warm water and dry yeast (if using). Gradually add flour and a pinch of salt until it forms a soft dough.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel, and let rise for 30 minutes.
- While the dough rises, heat oil in a pan over medium heat. Sauté diced onion until translucent; then add spinach and cook until wilted. Mix in crumbled vegan Feta cheese, paprika flakes, black pepper, tomato paste, and salt.
- After the dough has risen, punch it down and divide into equal portions. Roll each portion into thin circles.
- Place filling on one half of each circle, fold the other half over to seal. Cook on a non-stick pan or griddle over medium heat for about 3-4 minutes per side until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Use warm water to activate yeast for fluffier dough. Knead well for elasticity; resting the dough helps with rolling. Experiment with different fillings like mushrooms or potatoes for variety.