I tried on vacation in Turkey, now I do often. Filling cake that Poles love

Observation This is a Turkish cake made of thinly rolled dough stuffed with stuffing. There are many versions of this snack – it can be found both in a variant with meat and in the vegetarian option – with vegetable filling. Nothing prevents the specialty to serve with a separate garlic or yogurt-mile dip, thanks to which the whole will gain an additional aroma.

Crispy Gozleme with tasty stuffing This is a paradise for taste buds. If you want to try dishes, you don’t have to go to Turkey at all. Gozleme can be successfully done at home.

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Recipe for Gozleme It is not too complicated. Everyone who once dealt with any cake should deal with it. The recipe was included Potato fillingwhich will certainly taste Polish gourmets. It is a great alternative for people who do not consume meat for various reasons.

For preparation Gozleme with potato filling The following ingredients will be needed:

For dough:

• about 400 g of type 450 wheat flour;
• about 250 ml of water;
• half a teaspoon of salt;
• A tablespoon of rapeseed oil for frying.

For stuffing:

• 750 g of cooked potatoes;
• a tablespoon of sweet red peppers in petals;
• a teaspoon of hot dried pepper;
• a teaspoon of dried smoked peppers;
• half a teaspoon of salt;
• 50 g of chives.

Preparation method:

1. Start with dough. Prepare a large bowl, to which you add flour, water and salt. Knead the dough properly for about 5-10 minutes. Then cover them and set aside for about 25-30 minutes.
2. At this time you can get on with the stuffing. Making it is very easy – just peel and cook the potatoes, and then add the remaining ingredients to them. Optionally, it does not hurt to complement the whole with a spoonful of butter – then the whole will gain an additional aroma.
3. When the stuffing is ready, divide the dough into 8 equal parts and form balls from them. Prepare the board, sprinkle it well with flour, and then roll out each ball quite thinly (at about 2 mm).
4. Add the appropriate amount of filling to each portion. It is better to keep moderation so that the filling does not escape (but at the same time it cannot be too little). Fold each portion in half and gently the edges, so that the stuffing does not escape during frying.
5. Fry pancakes in a medium hot pan with the addition of a spoonful of oil until they are golden and crunchy.

The ready dish tastes great with yogurt dip. You can also prepare oriental saladwhich will perfectly complement the whole.

Sources: Terazpoczy.pl, Turkishisklep.pl