The Turkish Kitchen (Season 5, Episode 11)

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter option while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while sunflower oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is richer in protein, while sour cream is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: Swiss chard

Kale is nutrient-dense, while Swiss chard is often less costly.

Mix 2 cups flour, 2/3 cup warm water, and a little salt in a bowl for a few minutes until combined.

Add 2 tablespoons of olive oil to the mixture and knead the dough until smooth.

Place the dough in a lightly oiled bowl, cover it, and let it rest for about 1 hour.

Divide the rested dough into 6 pieces by rolling it into a log and cutting it into equal portions.

Roll each piece into a ball and cover with a towel to keep them moist.

Roll out each dough ball into an 8-9 inch circle on a floured surface.

Heat a cast-iron pan over low heat for about 10 minutes until hot.

Cook each yufka in the pan for about 90 seconds on each side until it starts to puff but is not brittle.

Remove the yufka from the pan and fill with a mixture of sautéed onions, spinach, feta, and parsley, seasoned with black pepper.

Fold the yufka over to enclose the filling and press the edges to seal.

Return the filled gözleme to the pan and toast until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens