Gözleme is a dish of Turkish origin, made from hand-rolled crusts, usually with a cheese or cottage cheese filling. The crusts are folded into a square shape and baked in a pan. The root of the word “göz” means “eye”, resembling the bubbles that are formed when baking the cakes. Over the years, the recipe has been adapted and has spread to Bulgarian cuisine, mainly in areas with a Muslim population – Rhodopes, Eastern Thrace, Strandzha and others. Güzleme are not just a pastry product, they are a symbol of home comfort, manual skills passed down from generation to generation, traditions and community. They embody care, love and taste.
Güzlem can be prepared with different fillings depending on the traditions of the region and seasonal products: Rhodopes - with potato filling; Thrace - minced meat and spices; Strandzha - leek and rice, as well as with sweet fillings of apples, pumpkin, etc.
No matter what they are filled with, the crispy cakes are great for breakfast, served with homemade yogurt, ayran, or even honey and berry jam.
Warming the soul during the longer and colder autumn days, when we slow down a bit, replacing the dynamics of the stormy, sunny summer. A wonderful occasion to gather our family around the table for sweet stories and shared moments.
Ingredients:
300 g flour
1 tsp salt
1 tbsp vinegar
200 ml lukewarm water
200 g butter
300 g brined cheese
Method of preparation:
Put the water, salt and vinegar in a bowl and mix. Gradually add the flour to the liquid ingredients, kneading a soft, elastic dough. If necessary, add more or do not use the entire amount. Knead the dough for about 10 minutes, then cover with a towel and leave to "rest". After the dough has rested, cut it into pieces of about 50 g. Form a small cake from each piece, which is spread with soft butter. Place another cake on top, pressing lightly with your fingers.
This is how the chickens are assembled, two by two, with butter between them. Each of them is rolled out into a thin crust and spread with butter. Cheese is sprinkled in the middle of the crust, folded on both sides to the middle so that the edges meet.
Brush it again with butter. Finally, fold the edges at the top and bottom to create a packet.
Place the güzlems in a dry frying pan or on a baking sheet, edge down. Bake on low heat (level 6 out of 9), turning them over several times to prevent them from burning. Brush the finished güzlems with butter again and serve hot.
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