Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: farfallina on October 06, 2010, 09:30:07 am
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Gözleme
Ingredients
130g water
5g sugar
15g fresh yeast
350g flour
60g olive oil
5g salt
* Warm water for 1 minute at 37°C on Speed 1
* Add sugar and yeast. Mix for 4 seconds on Speed 4
* Sift in flour. Add oil and salt. Knead for 4 minutes
* Put it in a bowl, cover with plastic film, let it rise for 45-60 minutes
Inside:
5g parsley leaves
500g Turkish white / feta cheese (I added also some mozzarella and emmenthal)
75g cherry tomatoes
Red pepper flakes
* Chop parsley for 5 seconds on Speed 7
* Add cheese, tomatoes and red pepper flakes. Mix for 15 seconds on Speed 4-5
Alternatively you can use potatoes, spinach or minced meat (all should be cooked previously)
* Divide the dough into 5 equal pieces. Roll each into a ball shape
* Roll them out with rolling pin the thinnest possible (around 20-25cm diameter)
* Spread the cheese mixture on the half of gozleme by leaving 1-2cm distance from the ends
* Close/fold the empty half over the cheese spreaded half. Close the ends nicely and tight so that cheese wouldn't leak when frying.
* Put a little olive oil in a Teflon Pan and fry both sides of gozleme. Serve warm
Afiyet olsun...
Photo http://thermomixtarifdefterim.blogspot.com/2010/10/gozleme.html
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Thanks Farfallina, looks and sounds good for an easy lunch.
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When I don't know what to cook or when i don't have time it saves me :)
The ingredients are easy. Most of the time I have them already ;)
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Nice one farfallina. Looks yummy. Bigger than the ones I have had - will try the real deal.
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well Thermomixer after your message I noticed that I made a mistake
i made them around 20-25cm diameter
i corrected the post
thanks :-* :-* :-*
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Think I'll still make BIG ones - I'm greedy ;) ;)
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:D :D :D :D :D
You made me laugh like hell :o :o
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Farfallina, I made gozleme for the first time last night using a yogurt based dough which i found quite sticky to handle. Now that I found your recipe I'll have to give it a try :) What type of flour do you use (Baker's flour/ wholemeal)?
Also, I had a quick look at gozleme dough on different websites and I'm now a bit confused...: does the traditional dough have yeast and/or yogurt in it ??? Hope you can help me on that one!
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Carine, the dough that you make with this recipe was not sticky as far as I can remember
It's been a while since I made it
It tastes very nice and delicious however it is not exactly same with the one you eat in Turkey
When I lived in Turkey I would buy gozleme, they are quite common, delicious and cheap so I wouldn't have to cook
When I wanted to prepare gozleme, I would buy yufka which is Turkish pastry sheet and I would simply fill them with cheese or whatever I preferred (i always preferred cheese though :) )
The one made with yufka is the most similiar one to the ones they sell in Turkey
Yufka is a very thin and wide sheet which is very hard to roll up without tearing, well at least for me
There are different recipes and ways to make it depending on the region and cook, you are right to get confused, I did as well when I wanted to make it
As I told you this is not %100 same with the ones sold in Turkey but it is the best homemade one I found so far.
It is something between Turkish gozleme and Italian crescia
About flour, you can use all purpose flour
I hope you like it if you ever try it
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Forget the housework... This is what I want to do tomorrow!!
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Thank you so much for your reply Farfallina. Like you I know what it's like to not be able to find ingredients when living in a different country than the one you grew up in :) Yufka sounds like an interesting pastry to work with.
My boys (10 and 12 years old) finished the leftover gozleme for afternoon-tea, so I'm pretty sure we'll give it another try, using your dough this time ;)
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Hopefulcook, as I stated before, it won't be exactly like the ones you had in Turkey as you can imagine even though it takes very good for my palate
Unfortunately, there are some Turkish recipes which are hard to make at home such as gozleme, lahmacun, iskender kebap..
But I won't give up! :)
Carine, I hope you enjoy this recipe as well ;)
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YUM. Just made this for lunch and it was really lovely. Cubed some potatoes very small and boiled them with a clove of garlic and some spinach. Then mixed with some feta and parsley. Mine didn't look as good as your farfallina but with a squeeze of lemon juice and some avocado on the side it was delicious. Thanks for a lovely dish.
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that sounds so easy! The people at the gozleme stand at the Frenchs Forest markets would not be happy with you. I'm going to show this to my boys :D
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Hi
I want to make this for dinner tonight but an important question... i only have dried yeast. Farfallina uses 15 gms fresh yeast. What is the conversion please?
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I think it's around half the amount from memory.
So 15 grams probably around 8g dry yeast.
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Courton, I wouldn't want to say something wrong as I've never used dry yeast however what I hear usually is half the amount as dede said.
In the web page of a fresh yeast seller i saw a conversion method like:
- for active dry yeast you multiply the amount of fresh yeast by 0.5 which gives you half the amount as dede said
- for instant dry yeast you multiply the amount of fresh yeast by 0.35
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Thank you dede and farfallina. That is exactly what did and it was delish! Will definitely make it again. Btw, I used a spinach and feta filling with a slice of lemon on the side.
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I am happy you enjoyed it courton ;)
Thank you for your feedback
It will be helpful for the forum members who'd like to try this recipe with dry yeast as you did