Gözleme GlutenFree (and Dairy Free, Egg Free too)!
🙂 Spring!!! 🙂 Woohoo! It appears spring has finally sprung here in the UK! 🙂 Yesterday I had a wonderful day with the first picnic of the year! 🙂 I was also catching up with an old friend who was over from Germany for the holidays so it was all in all a fantastic day in the 17 degree (c) sun! 🙂
Today we find ourselves on
Anyway, as many of you will know, I have just come back from Istanbul, Turkey! Gözleme is a traditional Turkish food which is translated (incorrectly in my book) as pancake! Gözleme is nothing like pancakes or hotcakes but more like Indian parathas if I had to liken them to anything! 🙂 Anyway, I have always been partial to gözleme and I cannot believe that the thought never entered my head to try and make them! Maybe because the ladies (yes, I’ve only ever seen ladies making them)
making them do such a grand job or maybe because I never had a need to make them as they are quite easy to find (in Turkey anyway)! They’re even dished out on all inclusive holidays for afternoon snacks! Anyway… on this visit to Istanbul I sat and watched the gözleme being made (in my favourite ‘şark sofrasi’ ) and then watched my husband devour it!
Traditionally made with wheat flour, yogurt and brushed with copious amounts of butter, gözleme no longer seemed appealing to me! Oh but how I used to love them so much 🙂 then a lightbulb went on and I thought OMGosh! Make your own silly girl!!! 😛 🙂 These have had the Life Diet Health treatment and they are quite delicious! 🙂 This is an ‘Ispaniklı gözleme’ which is a spinach gözleme. Other varieties include a cheddar type cheese, a feta type cheese, potatoes or minced meat, so feel free to have a play and experiment! 🙂
- 200g porridge oats (GF if required)
- 1 teaspoon baking powder
- Pinch of salt (I use pink Himalayan)
- 10g coconut oil
- 100ml unsweetened carton coconut milk
- 100ml boiling water
- Sliver of coconut oil (for cooking onion)
- 1 medium (100g) onion diced
- 1-2 cloves garlic diced
- 1/8 teaspoon salt (I use pink Himalayan)
- 1/8 teaspoon black pepper
- 1 teaspoon dried red chilli diced (or chilli flakes)
- 150g frozen spinach
- 1/8 teaspoon nutmeg
- Melted coconut oil for brushing and cooking
- First we will prepare the gözleme dough so it can rest for a while. Blitz the oats in a blender until you have a fine flour. then tip into a large bowl. Add the baking powder and the salt.
- Add the coconut oil to the milk and heat in the microwave until the milk is warm and the oil has melted. Add the boiling water to the milk.
- Add the hot liquid to the flour.
Stir well until a natural ball starts to form. Knead this dough until you have a smooth uniform ball,
then allow to rest whilst you prepare the filling.
- Melt a sliver of coconut oil and add the diced onion and garlic. Cook until they are translucent (not browning)
then add the chilli flakes and the spinach.
- When the spinach is cooked, add the nutmeg, salt and pepper to taste. Set aside to cool.
- Back to the dough! Divide the dough into six pieces. Roll a piece out until it is as thin as possible and put a spoonful of spinach filling on half of the dough
leaving a gap around the edge. Fold the other half of the dough over to enclose the filling and gently press the edges to seal. Lightly press with your rolling pin.
- Cook the gözleme in a hot pan brushing each side with melted coconut oil.
Turn over a couple of times to check the dough is completely cooked.
- Slice into sections.
Serve & Store
- These are best eaten prepared and served hot.
- Store the dough and filling separately in the fridge for up to two days, then assemble and cook.
- These can also be cooked and stored for a couple of days in the fridge, then eaten cold (picnic food)! or warmed through.