Cheese and Herb Gözleme

La storia di questo piatto

Born on the dusty plains of Anatolia, where nomadic women stretched dough over open flames beneath vast skies, gözleme carries the memory of generations in its golden folds — a bread that is also a home, a map, a lullaby whispered in wheat.

Ingredienti

• 300 g All-purpose flour
• 180 ml Warm water
• 5 g Salt
• 50 ml Olive oil
• 250 g White cheese (feta or kaseri)
• 40 g Fresh parsley, chopped
• 20 g Fresh mint, chopped
• 3 g Ground black pepper
• 2 g Dried red chili (optional)

Preparazione

1. In a large bowl, sift 300 g of type 0 flour together with 5 g of fine salt, gently combining them with a whisk to distribute the salt evenly throughout. Create a well (a crater shape) in the center of the mixture and gradually pour 150 ml of lukewarm water (approximately 35°C) over the course of 3 to 4 minutes, slowly drawing the flour from the edges toward the center with your fingertips — the mixture should become slightly sticky but cohesive.
2. On a clean work surface, knead the mixture vigorously with decisive, rhythmic motions for 10 minutes, gradually incorporating the remaining flour from the walls of the well. After about 5 minutes of kneading, when the dough begins to become elastic, add 30 ml of extra virgin olive oil in three separate additions, fully incorporating each portion before adding the next — the final result should be a smooth, uniform dough that is only slightly sticky, with a soft and pleasantly elastic texture to the touch.
3. Form the dough into a compact ball by pressing it gently between your palms, then transfer it to a bowl coated with 5 ml of extra virgin olive oil, rotating it so that it is completely coated with oil. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature (18–22°C) for 30 minutes — during this time the dough will undergo its first fermentation, becoming softer and more elastic to the touch.
4. In a medium-sized bowl, combine 150 g of fresh cheese (salted ricotta or feta) crumbled into fine pieces with 15 g of fresh parsley, finely chopped, 8 g of fresh mint, finely chopped, 2 g of freshly ground black pepper, and 1 g of ground dried red chili pepper. Mix thoroughly with a spoon until you achieve a uniform mixture with a crumbly consistency — the filling should be well balanced in flavor with a subtle spiciness lingering in the background.
5. Divide the dough into 4 equal portions of approximately 80 g each, forming four balls by gently pressing between your palms. On a work surface lightly dusted with flour (using 00 flour in small amounts), roll out each ball with a rolling pin into an extremely thin circular disc approximately 2 to 3 mm thick, regularly rotating the disc by 45° to maintain as circular a shape as possible — the dough should be nearly transparent, with an elastic consistency and no tears.
6. Distribute 40 g of the cheese and herb filling over one half of the stretched disc, leaving a clean border of 1 cm around the edges unfilled to ensure proper sealing. Fold the disc into a half-moon shape by aligning the edges and press the margins gently with your fingertips, then use a fork to seal the entire edge with regular, firm pressure — the gözleme should be well sealed and symmetrical, with no filling leaking out.
7. Position a cast iron griddle or a 30 cm non-stick skillet over medium-high heat (approximately 180–190°C surface temperature). Heat the griddle for 3 minutes until it reaches a uniform temperature — when you sprinkle a few drops of water onto the surface, they should immediately vaporize with a characteristic hissing sound. Lightly coat the surface with 5 ml of extra virgin olive oil distributed evenly using a paper towel.
8. Place the first gözleme on the hot griddle and cook for 3 to 4 minutes on the first side without moving it — the surface should take on an intense golden color with darker spots, developing a toasted and caramelized aroma. Flip it with a wide spatula and continue cooking for another 3 to 4 minutes, gently and repeatedly pressing with the spatola to encourage the formation of the characteristic puffy, crispy bubbles — the second side should achieve the same golden color as the first.
9. Immediately transfer each cooked gözleme to a heated serving plate, keeping it in an upright or slightly tilted position to preserve its crispness. Quickly fold the gözleme into four sections as if it were a handkerchief, trapping the internal steam that keeps the dough tender — serve the hot plate alongside 100 ml of whole natural yogurt (at room temperature) or with fresh lemon wedges to add acidity.