At Australian urban markets and street fairs, a familiar aroma often imbues the air—the scent of sizzling gozleme. Gozleme is a traditional Turkish street food—these addictive flatbreads are filled with cheese and spinach (or meat), sealed, and then cooked over a griddle. They are my market favorite. My gozleme recipe is made with an extremely simple yogurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work very well, as do pan-fried mushrooms with a fresh soft cheese, such as ricotta or chèvre. If you’re after a hearty dessert, fill gozleme with Nutella and banana, or sautéed apples with salted caramel. I like to cook gozleme on the barbecue, but I’ve also made them in a sandwich press, on a stove-top griddle, or just in a frying pan.
Serves 4
