Comments on: Sourdough Gozleme Recipe

By: Lynne

Lynne

Thanks for the recipe!!
Can I freeze the dough and just use what I need?

By: Adrianne

Adrianne

Your version is definitely not traditional Turkish, but the stands I’ve been to have their list of ingredients and you can usually pick and choose between what you want. If you ever get a chance to visit Turkey, you should search for someone making this. I’ve only seen it cooked outdoors on what had to be the largest skillet I’ve ever seen. The dough is similar to the size you would get if you made your arms in a circle. The dough is nearly paper thin and the filling is just barely sprinkled on while flat, it cooks and everything gets folded several times until you end up with a square. My favorite is seasoned ground beef and shredded potato. Thanks for sharing such a fun take on this!

By: Sillybear

Sillybear

Thanks for the recipe. I love turnovers and “hand pies” and these are so easy! I made these last night. On my stove I think cooking spray would work better than butter, and I likely need to put less filling in so the things would lay flatter and the dough would cook fully – but they are yummy and I’ll try them again. I filled mine with some ground beef browned with garlic, galangal and ginger, some broccoli florets (cut up smaller) and the insides of a couple of leftover baked potatoes. I stirred the rest of the greek yogurt into the filling. I just put some shredded cheddar jack on top before I closed them up.

By: lila

lila

So delicious! I added smoked paprika, oregano, fresh ground black pepper and adobo seasoning to the dough. I used a vegan yogurt rather than regular and approximated the quantities for the dough ingredients until I got what I felt was the right consistency because I was only making two servings and I generally prefer to eyeball measure.

For the filling I sautéed red and yellow onion with savoy cabbage, aubergine (all chopped into thin strips), garlic, sprouted green lentils and black beans in olive oil, just seasoned with salt and pepper. I served with an avocado basil mayo—just vegan mayo with smashed avocado, finely chopped basil, fresh lemon juice and s&p. No need for cheese in this recipe! The evoo sautéed onion and cabbage give a buttery feel to it. I cooked the gozlemes in olive oil.

Thanks, will definitely be making something similar again 🙂

By: Sonia

Sonia

Could you be a little more specific about the thickness you’re looking for when you flatten the dough rounds? Any reason not to use a rolling pin instead of fingers?

By: Ellen

Ellen

Need clarification as you mentioned baking powder in the ingredients, but baking soda in the instructions. Went with baking powder and it turned out ok. Used variations of mushrooms with onions and garlic, spinach, roasted peppers, mozzarella and feta. And yes, the gozleme is best stuffed with a generous portion of cheese(s)