Turkish Gozleme (vegan)
For 2 (For 4)
Baby Spinach: 1 bag (2 bags)
Onion: 1 (2)
Tomato: 1 (2)
Paneer: 1 pack (2 packs)
Cumin Seeds: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Kicking Colour Spice Blend: 1 pod (2 pods)
Sautéed Onion Paste: 1 pod (2 pods)
Single Cream: 1 pot (2 pots)
Dried Fenugreek Leaves: 1 pod (2 pods)
Butter: 1 portion (2 portions)
Garam Masala: 1 pod (2 pods)
Naan Breads: 1 pack (2 packs)
Per serving: Energy (kcal) 629 Fat 19g of which saturates 15g Carbohydrates 97g of which sugars 7g Protein 18g Salt 0.29g
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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