Exploring The Turkish Kitchen Blog



Republication of an article first published in The Ege Eye in 2020

Turkish Gozleme Blog Post Banner: Picture shows blurred gozleme served with çay on a Turquoise wood table. Text overlay reads: Dreaming of rain: Gözleme: Food to get your from summer to autumn.

There comes a distinctive point in Turkey, where it’s not quite Autumn and yet no longer summer. A few undecided days where a gentle grayscale falls upon the day and winds start to whirl along garden paths like wandering dervishes, knocking windows and mumbling promises of respite from the pressing heat of the ‘pastrami’ summer.

 

 

Before you have the chance to get used to the sounds of the rattling gates and rooftop cables, think of thicker sleeves and boots, the claws of summer try to reclaim ownership, stripping away the filter with bursts of bright sunlight. The days can still again feel stifling, tasks still draining but the darkened hours lead to turmoil on whether blankets are required: It’s too hot to sleep comfortably under one but too chilly to discard.

Times like these can leave us pinning for a quick downpour. Enticed by the occasional rumble from far away, the desire to smell the petrichor and claim a well earned day off from watering the arid garden is strong almost enough to overlook the anguish of the spontaneous rivers that flow through the town’s streets once the rainy season truly arrives.

The weekly market hovers undecidedly too, not yet full of autumnal and stocky winter veggies but dwindling offers of summer produce that lacks flavour.

 

 

Rain dances, prayers and wishes aside there’s always one snack that screams in-between weather for me and if the earthy scent of wet soil can’t be achieved then the aroma of thin dough toasting on a hot pan is a welcome alternative. Filled, toasted flatbreads decorated with eyes blackened with flavour ‘Gözleme’ with steaming hot çay is perfect alternative weather wishing treat.

Sure you can pick them up easily enough from the weekly farmers market or from the deft hands of the aunts who can make them in their sleep but there’s something therapeutic in opening the balcony doors wide and kneading the dough along with the sounds of whirling, whispering winds of air pregnant with the promise of precipitation.

 

Gozleme needs very few ingredients. The dough is simply water, flour, oil and salt and the filing is open to the imagination: A leftover mince dish, a little cheese to throw together with herbs lingering in the fridge or a lonely potato that can be thrown in a small pot of water. The possibilities are endless and there are no fast rules.

Should you wish you can prepare a super quick snack by using ready-made purchased yufka, but it’s surprisingly easy to pull together the dough and one should never doubt their rolling skills, any willy-nilly rolling works well enough, the key is a nice thin dough but shape really doesn’t matter.

 

Turkish Filled Flatbreads 'Gözleme' Recipe

Pinable image for 'Dreaming of rain in Turkey and making Gözleme flatbreads. The picture shows a plate of Turkish flatbreads next to an Iznik tile style teapot and glass of Çay. Some fresh daisies are at the top of the Turquoise painted wooden table.  Text overlay reads: Homemade Gözleme  - Recipe from Exploring the Turkish kitchen.
Pinable image for 'Dreaming of rain in Turkey and making Gözleme flatbreads. Three pictures show. 1 Rainy scene with an edge of umbrella and a child's hand. 2. Uncocked Gozleme homemade. 3. Cooked homemade Gözleme on a white plate. Text overlay reads: Gözleme Rainy day treat. Visit exploring the Turkish kitchen to learn how to make Gözleme at home.
Pinable image for 'Dreaming of rain in Turkey and making Gözleme flatbreads. The picture shows an uncooked homemade Gozleme on a wooden board with a dough cutter and ball of unrolled yufka dough. Above the wooden board is a bowl with potato filling for the Turkish flatbread. Text overlay reads: Homemade Gözleme  - Recipe from Exploring the Turkish kitchen.
 

 

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