Any Turkish cooks?

Quoted message said:

Last weekend I was introduced to a savoury Turkish bread dish called
gozleme. It is a wheat flour dough rolled very thin, filled with
savoury stuff like; mild cheese and spinach or spicy mince etc, folded
over and cooked on a hot plate with a little oil. Serve with a
squeeze of lemon.

So I have been googling gozleme recipes and (aside from some odd ones
that look more like deep fried cake) they fall into two categories,
raised and unrisen dough. The risen ones mainly have yeast, although
some have baking powder, the unrisen are typically just flour, oil,
water and salt.

This difference will clearly make the texture quite different. A
yeast dough will taste of yeast.

So are there any Turks who cook or cooks of that backgrund who can
tell me if gozleme dough should be raised or not?

David

This sounds delicious, and I am sorry I can not help you.

When you tasted the gozleme last weekend, did you get a hint of whether
the bread had yeast in it or not? Did the bread coating taste like it
was just flour, oil, water and salt? I wonder if the restaurant will
give you any hints?

Please let us know if you give it a try.

Becca

<[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Last weekend I was introduced to a savoury Turkish bread dish called
gozleme. It is a wheat flour dough rolled very thin, filled with
savoury stuff like; mild cheese and spinach or spicy mince etc, folded
over and cooked on a hot plate with a little oil. Serve with a
squeeze of lemon.

So I have been googling gozleme recipes and (aside from some odd ones
that look more like deep fried cake) they fall into two categories,
raised and unrisen dough. The risen ones mainly have yeast, although
some have baking powder, the unrisen are typically just flour, oil,
water and salt.

This difference will clearly make the texture quite different. A
yeast dough will taste of yeast.

So are there any Turks who cook or cooks of that backgrund who can
tell me if gozleme dough should be raised or not?

David

I eat gözleme sometimes, from stands and restaurant in Berlin (lots of Turks
there). The dough I've had and seen around was unleavened. HTH.

You might like this blog:

http://almostturkish.blogspot.com/

Quoted message said:

So I have been googling gozleme recipes and (aside from some odd ones
that look more like deep fried cake) they fall into two categories,
raised and unrisen dough. The risen ones mainly have yeast, although
some have baking powder, the unrisen are typically just flour, oil,
water and salt.

I'm not a Turk, but with three million Turks here in Germany I've become
somewhat familiar with their cuisine. What you write above is exactly
correct - gözleme dough can be made either way, with or without yeast.
Make whatever you like more.

Victor

When I am on holiday in Turkey this is one of the things I look
forward to having. The village ladies will prepare it and cook it in
the open air over a log fire. There are all kinds of filllings,
spinach, feta cheese, minced/ground lamb with onions & herbs being
some of them.

Authentic gozleme is definitely not with yeast. It is one of the
favourite Turkish baking recipes together with Pogaca and Lahmacun
(this one is with yeast). Don't know if you have tried Manti, but
that's another all time great.

I lived in Turkey for many years and have become passionate about the
food. I have developed and adapted many turkish recipes over this
time and written some of my favourite home cooking recipes on to a CD
- you can see it at
www.joanonline.co.uk/

Sorry about the promotion but if I don't tell you guys who do I tell -
I just love the Turkish cuisine.

Joan

email hidden said:

Last weekend I was introduced to a savoury Turkish bread dish called
gozleme. It is a wheat flour dough rolled very thin, filled with
savoury stuff like; mild cheese and spinach or spicy mince etc, folded
over and cooked on a hot plate with a little oil. Serve with a
squeeze of lemon.

So I have been googling gozleme recipes and (aside from some odd ones
that look more like deep fried cake) they fall into two categories,
raised and unrisen dough. The risen ones mainly have yeast, although
some have baking powder, the unrisen are typically just flour, oil,
water and salt.

This difference will clearly make the texture quite different. A
yeast dough will taste of yeast.

So are there any Turks who cook or cooks of that backgrund who can
tell me if gozleme dough should be raised or not?

David