Traditional Turkish food. It makes me salivate just thinking about it. Turkish delight, Kebabs (not the greasy fat dripping kebabs at 3am that are half squished into your pillow the next morning after a heavy drinking session kebab) and Gözleme.
Oh Gözleme how I miss you.
Crunching through your thin pastry outer shell to discover the savoury inner goodness. Who would have thought something so simple would equate to such a taste explosion.
What are Gözleme
The name, Gözleme, derives from the Turkish word göz meaning eye. And when you cook the pastry tiny brown spots dot the outer layer apparently resembling eyes. Or so we were led to believe.
To cook them traditionally takes quite a lot of skill, and while my cooking abilities with a rolling pin are half decent, I don’t think I could master this pastry rolling out process.
While at the local markets in Fethiye we sat down for an afternoon snack at the Gözleme stall. There is something hypnotic about watching the older Turkish women work away like mad over the large circular cooking stone. They had it down to a fine art.
When the fresh ball of pastry is rolled out to resemble a crepe or pancake, it is thrown over the baking hot girdle. Handfuls of spinach and feta, or mince and potatoes or even sweet nutella are then spread across half the Gözleme.
Folding the sides up to cover the delicious fillings the pastry is flipped over to cook evenly.
By the end you have a super cheap mouth-watering snack that oozes the sweet and savoury mix inside. Absolutely divine.
Plus you can just pick it up with your hands and devour it.
Since Gözleme has become so popular with tourists they are no longer just a local market delicacy. We even saw them in most of the restaurants in Istanbul. Although for about five times the price.
No matter where you are in Turkey, Gözleme are a must try for anyone wanting to experience traditional Turkish food. And bring one back me!