Gözleme

Описание

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Gözleme is a savory stuffed flatbread made from hand-rolled, unleavened dough that is folded around a filling, sealed, and cooked on a hot, convex metal griddle. Its origins are tied to rural and nomadic communities of Anatolia during the early Ottoman period. The name comes from the word göz, meaning “eye,” referring to the dark blistered spots that appear on the dough when it touches the hot iron surface. Historical accounts trace the use of the convex metal griddle, known as a sac, back to the 11th century. This portable cooking surface provided a practical way for migratory tribes to prepare fast, filling food while on the move. Gözleme needs a simple dough made from wheat flour, warm water, and salt. The dough rests briefly, then is divided into small, even portions. Each piece is rolled out with a long, thin wooden rolling pin called an oklava until it becomes a large, paper-thin circle. A thin layer of filling is spread over exactly half of the dough. The empty half is folded over the filling to form a large semicircle, and the edges are pressed firmly to seal the ingredients inside. The stuffed dough is then placed directly on a blistering hot sac or heavy iron skillet. It cooks for only a few minutes on each side, until the exterior puffs slightly and develops its signature dark brown spots. As soon as it comes off the heat, the surface is brushed generously with melted butter or olive oil. This softens the crisp exterior and turns it into a pliable, rich crust. Changing the filling can dramatically alter the flavor. One of the most common versions uses crumbled white cheese mixed with raw spinach leaves and chopped parsley. Another typical filling is strongly spiced minced beef and diced white onions. Earthier variations use boiled, mashed potatoes seasoned with black pepper and red paprika. Sweet versions replace the vegetables and meat entirely with a thick layer of chocolate hazelnut spread or sweetened crushed nuts. Once cooked, the hot gözlemeis transferred straight to a wooden cutting board and quickly sliced into manageable rectangular strips. It is served while still hot, usually stacked high on a ceramic plate. A tall glass of cold salted yogurt drink or a small glass of strong black tea often accompanies it. Originally, gözleme was served for breakfast or as a light afternoon snack, but today it has a status of popular fast food that can be found throughout the country's restaurants, food carts, and cafés.