Cooking turkish gozleme in a mountain village. Slow living

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter option while cottage cheese is often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Ground turkey reduces fat content, while lentils offer a budget-friendly protein.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber and nutrients, while bread flour is often less costly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Boil the potatoes until soft.

Sauté the onion until ready.

Add 70 g of sweet pepper to the sautéed onion and reserve half for the potato filling.

Sauté 300 g of ground meat for 10 minutes over medium heat, then for another 5-7 minutes.

Add 1 clove of garlic, salt, black pepper, paprika, and 1 tablespoon of tomato paste; sauté for 1-2 minutes.

Mix in 50 g of parsley and the boiled potatoes.

In a bowl, mix 6 cups of flour, 11 g of dry yeast, and 1 teaspoon of salt.

Add 500 ml of warm water to the flour mixture and knead until a dough forms.

Let the dough rest for 40 minutes.

Divide the dough into 12 portions.

Cook each gozleme on medium heat for 3-4 minutes on each side, brushing with butter.

Cooking Techniques

Equipment Needed

Spice Level:

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