I have been wanting to make gozleme since trying some at a Moroccan restaurant we went to recently and loving it. I got the recipe from the budget busters cookbook thanks to a kind forum member and put it on the menu plan and got around to making it yesterday.
They were delicious!! The pastry is quite easy to make and roll. The thinner you can roll it the better and you don't get holes in it!! Very good to work with!!
Although the filling was good I would change it to the one I had in the restaurat - pumpkin, spinach, saffron and feta. It is best if the filling is thin as the cubed meat didn't quite go.
Oh and this restaurant also has a thermomix!!
This recipe makes a LOT of gozlemes so have leftovers and I want to see how they work out when not done straight away.
I think I would also adjust the filling quantities for future too.
The lemon squeezed on top is a nice touch and really brings it to life!
There are quite a few other changes I would make for the filling so if I work out a good recipe, I might post it on here.
Give it a go though and it makes for a great entree for guests.
Here is the final result:
Now I just need to find a recipe for duck pastries!!
