HOME

TheInfoList



OR:

Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a
griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as ...
. Gözleme may sometimes be made from prepackaged hand-rolled leaves of ''yufka'' dough. Fillings for gözleme are numerous and vary by
region In geography, regions, otherwise referred to as areas, zones, lands or territories, are portions of the Earth's surface that are broadly divided by physical characteristics (physical geography), human impact characteristics (human geography), and ...
and personal preference, and include a variety of meats (
minced beef Ground beef, hamburger, hamburger meat (North American English), minced beef or beef mince (Commonwealth English; often just generically referred to as ''mince'' or ''mincemeat'') is beef that has been finely chopped with a knife or meat grind ...
, chopped lamb, fresh or smoked seafood,
sujuk Sujuk or sucuk ( /suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef ...
,
pastirma Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan, Bosnia and Herzegovina ...
), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (
feta Feta ( ; ) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brin ...
, Turkish white cheese (Beyaz Peynir), lavaş,
çökelek Çökelek () is a Fermented milk products, fermented and acid/heat coagulated fresh cheese from Turkish cuisine, Turkey and Azerbaijani cuisine, Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk (''ya ...
, Kasseri, and
Kashkaval ''Kashkaval'' is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any chee ...
), as well as eggs, seasonal herbs, and spices.


Etymology

The word ''gözleme'' is derived from the Turkish word ''közleme'', meaning "to grill/cook on the embers". This word can ultimately be traced back to Turkish word ''köz'', meaning "
ember An ember, also called a hot coal, is a hot lump of smouldering solid fuel, typically glowing, composed of greatly heated wood, coal, or other carbon-based material. Embers (hot coals) can exist within, remain after, or sometimes precede, a ...
". The
Ottoman Turkish alphabet The Ottoman Turkish alphabet () is a version of the Perso-Arabic script used to write Ottoman Turkish for over 600 years until 1928, when it was replaced by the Latin-based modern Turkish alphabet. Though Ottoman Turkish was primarily writt ...
had no distinction between '' k'' and '' g'' sounds, so it is unclear when the consonantal shift from ''köz'' to ''göz'' happened. The oldest record of the word in a Turkic language is dated back to 1477. It is first attested in Persian-Turkish dictionary ' and also found in
Evliya Çelebi Dervish Mehmed Zillî (25 March 1611 – 1682), known as Evliya Çelebi (), was an Ottoman Empire, Ottoman explorer who travelled through his home country during its cultural zenith as well as neighboring lands. He travelled for over 40 years, rec ...
's ''
Seyahatnâme ''Seyahatname'' () is the name of a literary form and tradition whose examples can be found throughout centuries in the Middle Ages around the Islamic world, starting with the Arab travellers of the Umayyad period. In a more specific sense, the ...
''.


History

Originally a breakfast item or light homemade snack, the
comfort food Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a ...
nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "''kıymalı''"; spinach and feta, "''ıspanaklı''"; potato and chive, "''patatesli''"; etc.) to the contemporary (e.g. chocolate and orange zest; walnut and banana with honey; smoked salmon and eggs; etc.) proliferating across the country's restaurants, cafes, and food carts. Typically, gözleme is cooked over a '' sac'' griddle. Jews avoided clarified butter, since by the rules of
kashrut (also or , ) is a set of Food and drink prohibitions, dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to halakha, Jewish law. Food that may be consumed is deemed ko ...
butter cannot be eaten at the same meal as meat, so bakers who made gözleme for them used
sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...
instead.


Images

Image:Yufka-opening the dough.jpg, Rolling out the dough File:GözlemeFüllung.jpg, A simple example of a popular preparation of gözleme with spinach, parsley, and Turkish white cheese. File:GözlemeAusbacken.jpg, The filled and sealed pastries being cooked over a '' sac'' griddle until they become golden brown. Image:Mantar Gozleme.jpg, Traditional tableside preparation of gözleme in a restaurant near
Antalya Antalya is the fifth-most populous city in Turkey and the capital of Antalya Province. Recognized as the "capital of tourism" in Turkey and a pivotal part of the Turkish Riviera, Antalya sits on Anatolia's southwest coast, flanked by the Tau ...
. A gas-powered sac griddle can be seen inside the red oven to the right, with two thin wooden rolling pins ("oklava") and pastry brushes used to prepare the dough to the lower left. The cook is seen cutting up the finished gözleme on her pastry board table to prepare for final serving. File:Gözleme.JPG, Finished pieces of gözleme resting flat on a table prior to being served. File:Food from Turkey (Gözleme).jpg, Gözleme can be served flat on a plate with additional toppings, rolled up into a wrap, or cut into smaller mini-rolls, as depicted in this picture. File:Gözleme lady.jpg, Making Gözleme in Ankara: the pastry is made in different forms.


See also

* Bolani * Çiberek *
Qistibi Qistibi (, , ) is a popular traditional dish in Tatarstan, Bashkortostan and Chuvashia. Qistibi is roasted flatbreads with various fillings inside. The dough should be unleavened. The most popular filling is mashed potato but it may also be ragout ...
* Qutab * Murtabak *
Paratha Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. ...


References


External links

* * {{DEFAULTSORT:Gozleme Flatbread dishes Turkish words and phrases Turkish cuisine Stuffed dishes