For 2 (For 4)
100g Plain Flour: 2 pods (4 pods)
Fresh Mint: 1 bunch (2 bunches)
Parsley: 1 bunch (2 bunches)
Onion: 1 (2)
Lamb Mince: 1 pack (2 packs)
Spinach: 1 bag (2 bags)
Chilli Flakes: 1 pod (2 pods)
Zahtar Spice Blend: 1 pod (2 pods)
Natural Yoghurt: 1 pot (2 pots)
Crushed Garlic: 1 sachet (2 sachets)
Tomato: 1 (2)
Per serving: Energy (kcal) 642 Fat 36g of which saturates 18g Carbohydrates 84g of which sugars 9g Protein 50g Salt 0.66g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Gözleme are often mistaken for stuffed pancakes by tourists, but that’s just a testament to the baking skills of the women who make them—they’re actually a flatbread, with the dough rolled to perfect thinness using an ‘oklava’, a long thin rolling pin around which the dough is repeatedly wrapped and unspooled. Still, though difficult to master, the dough can be made by even a novice baker, then fried until it develops those characteristic ‘göz’, or ‘eyes’— the dark, extra-crispy spots of surface charring. Originally a humble Anatolian ‘village food’, the gözleme is now a beloved treat all over Turkey.
Preparation time:For 2 - 50 minsFor 4 - 65 mins
Cooking time:For 2 - 50 minsFor 4 - 65 mins
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