On this page anything could happen in the kitcken not just baking cakes!
Here is what Wikipedia has to say about it... Quote; Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle.
The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac.
Its often found at market places in Sydney, so be on the look out if you're shopping for arts and crafts you might just find it being made by some dedicated cooks in a tent with a BBQ and its not a sausage sizzle thats for sure....it Gozleme!!! Yummmyyyy....
I personally thank the woman who first made it all those years ago and taught generations of Turkish women to keep it going... its just the best! I also learned through some research I didn't roll the pastry out thin enough and its folded all wrong.
Here's some information about it. In Turkish the pastry is traditionally called "Yufka" its rolled and rolled until its so thin it becomes transparent. Mmmm...get the rolling pin out Steph, the challenge is on to get this pastry THIN!!!
Damn it! I'll have to make it again to practice.... oh well back to the kitchen, (cheeky wink) I'll ahhh just have to keep doing until it's right, any takers for a snack or tea?
All she has is some flour, yeast, water, olive oil, a bit of spinach in the garden and fetta cheese, and few lemons on the tree out in the garden. What to do...she thinks... then she just gets to work making bread. But a loaf of bread won't fill their bellies she thinks with a sinking feeling. Have a little faith and imagination she thought to herself....so she got to work.... mixing, raising, rolling...
Then like a candle burning brighter she begins to roll out the newly risen bread thinner and thinner... chops up the spinach and cheese then she proceeds to make parcels out of it so it goes much further than it would have as just plain bread. She pours oil into the hot plate and then she quickly throws the parcel onto the hot plate just as they walk through the door of the kitchen cottage.
The wafting smell of it cooking brings joyful smiles to their faces, nods of approval and once again a little Turkish mother saves the day with a bare pantry, she used her imagination to feed the people she loves. One of her young sons bring in some lemons adding the final zest to the flavours of the stuffed bread. The next day her husband boasted about his brillant wife and the tasty meal she had prepared the night before to others in the village. Soon she began teaching her daughters and friends how to make the stuffed bread and over time it became know as.... GOZLEME!!!
Eventually it made it to the Kings table, so pleased with this simple yet tasty dish that melted in his mouth he leaped from his chair and delared it a court favourite, then he demanded the inventor come to court and be his personal chef...so he sent a messenger to the cottage in the little village where the poor family lived.... to be continued.
Thats my version of how it came into existence.... I did get a bit carried away.
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See what we had for dinner last night. Gozleme. I made it myself, kneeded the dough and grew the spinach. The only thing I didn't do was grow the lemon tree the lemons cam off and the make the Feta cheese, give me time I have a lot of living yet to do and new things to learn. I'll make sure to put it on my list of cooking aventures.
Here are some photo's, again its a recipe I'll gladly share, and credit to the person who wrote it. It was easy to make is on our families favourites list because you can use up leftovers and still have a healthy meal or snack for the footy! (Thats if you watch footy, in our house its either racing cars or Tour de France.) My husbands passion is cycling, and I just love watching the scenic countryside of France and the wonders of their cooking thats shared along the way and the race is okay too. I call it "French week" in our house!But thats for another page....
