The Ultimate Cheese & Herb Gözleme Recipe | Flaky Turkish Flatbread Made Easy (Gosleem)

Описание: Welcome to Culinary Compass! In this episode, we're mastering the art of Gözleme (often called gosleem), the delicious, savory Turkish stuffed flatbread. This recipe features a light, simple dough and a vibrant, fresh filling of crumbled cheese, fresh parsley, and green onions—perfect for a quick meal, appetizer, or satisfying snack.

We break down the professional techniques needed for a flawless result, starting with the basic, no-fuss dough preparation. Learn how to knead the dough to the perfect consistency, how to roll out those thin, delicate discs, and the essential trick of using an egg white wash to seal your Gözleme edges perfectly. This method ensures your flatbread stays together during cooking and achieves that beautiful, crispy exterior while keeping the filling moist. This recipe perfectly blends Culinary Education with everyday Healthy Living.

If you love street food and savory pastries, this is a must-try. Don't forget to hit the like button, leave a comment telling us your favorite Gözleme filling, and subscribe for more Professional Cooking Techniques and Gourmet recipes from around the globe!

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THE CHEESE & HERB GÖZLEME RECIPE
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INGREDIENTS:
For the Dough:
2 cups Water
Less than 1 tsp Salt
All-purpose Flour (amount needed for soft, kneadable dough)

For the Filling:
1/2 bunch Fresh Parsley (finely chopped)
1/2 bunch Green Onions (finely chopped)
1 bowl Crumbled Cheese (Feta or Ricotta recommended)
1.5 tsp Salt (adjust to taste)

For Sealing & Cooking:
Egg White Wash (for sealing edges)
Oil (for light pan frying)

INSTRUCTIONS:
1. Dough: Dissolve salt in water. Slowly add flour until a smooth dough forms. Knead on a floured surface for 2-3 minutes.
2. Rest: Cut dough into walnut-sized balls, cover, and let rest for 15 minutes.
3. Filling: Combine finely chopped parsley, green onions, crumbled cheese, and salt. Mix thoroughly.
4. Assembly: Roll out one dough ball into a thin disk. Place filling in the center, avoiding the edges. Brush the edges with egg white wash. Cover with a second rolled dough disk and seal the edges tightly.
5. Cook: Heat a pan with a tiny bit of oil. Cook the Gözleme, flipping often, until golden brown on both sides. Serve immediately.