Turkish gözleme cakes with potato filling

Awesome delicious Turkish gozleme cakes with potato filling are easy to prepare. I often cook Turkish cakes for my family - and they are just delighted with them. You won’t drag by the ears! Gözleme with potato filling is tasty, satisfying, easy and simple. And the look and aroma of roasted, ruddy, butter-dripping flat cakes are generally crazy. Enjoying such a yummy is a pleasure. Let's cook!

Ingredients:

For the test:

• wheat flour - 1 kilogram;
• salt - 1 teaspoon;
• sunflower oil - 60 milliliters;
• water - 450 milliliters.

For filling:

• potatoes;
• green onions;
• greens of fresh parsley;
• olive (sunflower) oil - 50 milliliters;
• salt;
• ground black pepper.

Turkish gozleme cakes with potato filling. Step by step recipe

1. Since our gözleme will be with potato filling, the potatoes are well washed and boiled in their uniform until ready.
2. We take the amount of potatoes for the filling at our discretion. It all depends on whether you like flat cakes with a large amount of filling or not.
3. Sift the wheat flour for gözleme into a deep bowl.
4. In a bowl of sifted flour, add salt, sunflower oil, add water in parts and knead the dough. The dough for tortillas should turn out soft and elastic.
5. Tip: the dough for Turkish cakes should be a little softer than dumplings, then it will be easy to work with.
6. Place the finished dough in a bowl, cover with a lid and leave to rest for 30 minutes.
7. Peel the finished potatoes and leave to cool.
8. Knead the cooled potatoes, but it is not worth it to be mashed (it is very good if small pieces of potato come across in the filling).
9. Wash the green onions for the filling and finely chop with a knife.
10. Grind fresh parsley as well as onions.
11. We send chopped onions and parsley to the potatoes, add olive oil, salt to taste, add black ground pepper, mix everything well. Potato filling for turkish gözleme ready.
12. Tip: for the filling, you can use sunflower oil, but with olive it turns out tastier and more aromatic.
13. We transfer the finished dough for flat cakes to a table sawn with flour.
14. We form the finished dough in the form of sausages, then divide this sausage into portioned slices.
15. We form each piece of dough in the shape of a ball (I got 16 balls).
16. We cover the dough balls with a kitchen towel.
17. Then we again file the working surface well with flour, take one piece of dough and roll it very thinly using a rolling pin (the finer you roll the dough, the better).
18. We distribute the potato filling not in a thick layer to half the tortillas, cover the filling with the second half of the tortilla and pinch the edges of the gozleme well.
19. Turkish cakes are fried in a dry, well-heated pan: over medium heat.
20. Hot gozlele on both sides grease with butter.

Stunningly delicate and divinely fragrant Turkish cakes will pleasantly surprise you with their taste. You will not spend a lot of time preparing gözleme, and thanks to the step-by-step recipe they will turn out to be “excellent” even for a novice hostess. “Very tasty” we wish you bon appetit and good mood. Cook with love!