‘I just don’t know WHAT to say. Don’t know WHERE to start. HOW to describe the deliciousness, the simplicity, the crispness, the HEAVEN ON EARTH that is, Turkish Gozleme.
‘So, I’ve decided the proof is in the pudding, or rather, in the Gozleme, and the most EFFICIENT way for me to let you know that YOU MUST MAKE THESE IMMEDIATELY, is to post the recipe and the snaps and send you on your merry way!
‘Once you have your first bite, FOR A FACT, you will be HOOKED!’
We have to agree with Phoodie - they are absolutely addictive, and you’ll be making them 24-7 once you’ve made your first.
Phoodie uses just four ingredients for her gozleme - Greek yoghurt and self-raising flour for the pastry, and chopped spinach and feta for the filling.
After making the pastry and letting it rest, she rolls it out to a thin gozleme pastry layer - tops one side with the spinach and feta, then folds the other side over and uses a fork to secure the two sides together.
Then she just pan fries them until golden and serves with lemon - YUM!