Gozleme

🔥 Prep

• Measure out 3 cups of all-purpose flour into a mixing bowl.
• Rinse and roughly chop 2 cups of fresh spinach.
• Crumble 100 g of feta cheese into a bowl.
• Peel and finely dice 1 medium onion.
• Measure out 2 tbsp of olive oil.

🔥 Cook

• 1. In a large bowl, combine the measured flour with a pinch of salt, then gradually add about 1 cup of warm water (≈240 ml) and 2 tbsp olive oil, mixing until a smooth dough forms; knead for 5 minutes until elastic, then cover and let rest for 15 minutes.
• 2. While the dough rests, heat a skillet over medium heat and sauté the diced onion with a drizzle of olive oil for 3–4 minutes until translucent; add the chopped spinach and cook for another 2 minutes until wilted, then remove from heat and let cool slightly.
• 3. In a bowl, combine the cooled onion‑spinach mixture with the crumbled 100 g feta cheese; season lightly with salt and pepper to create the filling.
• 4. Divide the rested dough into 4 equal portions; shape each portion into a ball and cover with a damp cloth.
• 5. On a lightly floured surface, roll each dough ball into a circle about 10 inches (≈25 cm) in diameter; place a generous spoonful of the filling on one half, leaving a 1 cm border.
• 6. Fold the dough over the filling to form a half‑moon, press the edges firmly to seal, and crimp with a fork or your fingers.
• 7. Heat a griddle or non‑stick skillet over medium‑high heat (≈190‑200 °C) and lightly brush with olive oil.
• 8. Place the gozleme onto the hot surface and cook for 2–3 minutes on the first side until golden brown spots appear, then flip and cook another 2–3 minutes until the other side is golden and the cheese inside has melted.
• 9. Remove from heat, let rest 1 minute, then slice into wedges.

🔥 Serve

• Serve the gozleme hot, drizzled lightly with extra olive oil or a squeeze of fresh lemon juice.
• Accompany with a side of Turkish yogurt (cacık) or a simple tomato‑cucumber salad.
• Optional: garnish with chopped fresh herbs such as parsley or dill for added freshness.