Sweet Potato & Leek Turkish Gozleme

Every bite of our Sweet Potato & Leek Turkish Gozleme will take you across the world to experience your own Turkey adventure in the heart of your kitchen.

What are gozlemes?

A traditional, savory snack that has been served for thousands of years in the beautiful streets of Turkey. The crispy pocket of dough plus the mouth-watering filling takes a different approach to the traditional spinach and feta gozlemes.

The History Behind a Turkish Gozleme

A gözleme is named after the Turkish word “göz” which means eyes. The eyes refer to the brown spots that appear on the bread as it fries in olive oil. Quite creative I thought!

Gözleme is primarily found in Anatolian towns and villages, where it is most often served as appetizers. Typically, there are filled with a variety of savory goodness like spinach, zucchini, chopped lamb, minced beef, eggplant, mushrooms, cheese (of course!), and potato. Definitely play around with the filling ingredients if you’re feeling creative!!

The best part is the crunch of the bread after it fries (of course, please let it cool for a minute or two to prevent burning your tongue).

When visiting these Anatolian villages, you may journey across older women sitting on the ground at short, wooden tables to prepare the dough of a gözleme. Then, they’ll use a gas-powdered sac griddle to achieve the perfectly crisp crunch.

Would you have guessed that a gözleme is a traditional savory snack or breakfast for nearly all Turks? I am all about sweet breakfasts, but I definitely want to try out a breakfast-burrito-like gozleme one day!

Sweet Potato & Leek Turkish Gozleme
Sweet Potato & Leek Turkish Gozleme

It’s hard for me to explain the folding process of gozlemes… I wanted to say its like folding a present lol … so hopefully you can use the gallery above as visual instructions.

Now, it is time to grab our aprons and begin cooking deliciousness!

Sweet Potato & Leek Turkish Gozleme

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 5 to 6 gozlemes

Ingredients

Dough:

  • 2 1/4 cup Flour
  • 1/2 tsp. Sea Salt
  • 1/3 cup Olive Oil
  • 1/2 cup + 2 tbsp. Water

Filling:

  • 1 large Sweet Potato, diced
  • 2 cups Frozen Spinach
  • 2 Lemons, juiced
  • 1 tsp. Olive Oil
  • 2 Garlic Cloves, minced
  • 1 Yellow or Red Bell Pepper, diced
  • 1 Leek, chopped
  • 2 cups Shredded Mozzarella or Gouda
  • 2 Eggs, whisked
  • Handful of each: Fresh Basil & Dill
  • Sea Salt & Black Pepper, to taste

Instructions

For the Dough:

  • In the bowl of a stand mixer, mix together the flour and sea salt. Using the dough hook, add in the olive oil and mix for 1 minute, until crumb-like texture. Then, add the 1/2 cup water. Mix for 1-2 minutes, or until smooth. Add in the additional tablespoons of water until smooth and pliable, if needed.
  • Cover the dough and let it rest for 20-30 minutes. Cut the dough into four equal pieces, then roll each out into a rectangle. The dough will not rise, so roll out to your preferred thickness. (I prefer to roll out as thin as possible without breakage)

For the Filling:

  • In a large stovetop pan, add in the olive oil. Toss in the sweet potato and cook until browned, about 10-15 minutes on medium high heat.
  • Add in the chopped leek, bell pepper, and garlic cloves. Cook until tender, about 5 minutes.
  • Stir in the lemon juice and spinach. Add sea salt and black pepper to your taste. Continue to mix until the spinach is unthawed.
  • Turn the heat off, then fold in the shredded cheese, freshly parsley, fresh dill and whisked eggs. Continue to fold together 2-3 minutes, until the cheese is completely melted.
  • Place a few spoonfuls of the filling into the bottom half of the rectangle, leaving 1/2" on the edges. Use a little water to seal the edges together when folding. (Look at photos above for visual instructions)
  • In a cast-iron skillet, add in a little olive oil over medium heat. Slide each gozleme seam-side down onto the heated skillet. Cook for 2-3 minutes on each side, until golden brown. Press down slightly to release any air pockets each time, as well.
  • Enjoy warm. Garnish with sprouts, fresh basil or dill, sesame seeds, and serve with lemon wedges.

I truly hope you all enjoy this savory recipe that is oh so satisfying! ’till next time… xxL

“so that you may live a life worthy of the Lord and please him in every way: bearing fruit in every good work, growing in the knowledge of God,”

Colossians 1:10 (NIV)

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