Gezleme: the recipe for cooking

Remember the lines from the poem of Sergei Yesenin: "I have never been on the Bosporus ..."? So many of our compatriots - still will not get together in Turkey, in the wonderful Istanbul. But you can get accustomed to Turkish food right at home, having cooked something delicious and authentic. Did you ever eat cakes gazlem? The recipe for cooking this dish is quite simple. Until recently, even the name of this we have never heard. But this kind of tortillas can be baked at least every week. Usually Turkish cooks roll out dough with the help of a long rolling pin (similar method of rolling is good at cooking, for example, Carpathian home-made noodles or Italian pasta - the gurney is actually the same). A bake gazleme (recipe from the photo, see below) on a marvelous device that resembles an inverted frying pan. Well, will we try with you?

Cakes gazleme. The recipe is basic

It is said that at the height of the tourist season in Turkey, any self-respecting seaside hotel hires a cook who daily, almost in 7/24 mode, bakes gazlem. The recipe here is about the same, but each "pier" has its own nuances. And tourists from different countries of the world with great pleasure weave this simple food. So, where do you start? Of course, with the preparation of the dough!

Test Recipe for Gozleme

For cooking, we need only: a glass of flour, about half a glass of water (how many will take), a couple spoons of lean oil (preferably olive "virgin"), a pinch of salt.

1. Sift the flour into a bowl, add salt, oil, water.
2. Knead the dough. It should be soft, but not spread. We give it the shape of a sphere.
3. We wrap the dough with a food film and send it to the cold for at least an hour.
4. We take out the dough and unfold the film. Divide the ball into several equal parts.
5. Each rolled ball is rolled out with a long rolling pin in a round-shaped formation (we wind on a wheelchair, making movements from the middle to the edges - with both hands).
6. Rotate 90 degrees and repeat the movement. If necessary, pour a little flour.

What should be the result?

We need to get a thin circle with a diameter of about 30 centimeters (from each ball of the divided test). For those home cooks and cook, who already knows how to roll any dough extract character, it certainly will not be difficult. And to stretch the circle of the product of the desired thickness, we must simultaneously scroll the layer, stretching it first from the middle to the edges, and then pay attention to the thickened places: pull them, and most of the circle is on the forearm. In general, nothing secret or complicated. As they say, everything comes with experience. Well, the dough for the recipe gazleme - flat cakes from Turkey - is already there, now we proceed to further actions. What does that require?

Cheese plus greens

We will try to prepare a classic recipe - gazlemé with cheese and greens. As the first ingredient, let's take the cheese (Adyghe or feta). As a second - parsley and / or cilantro, basil too wonderful to go.

1. Brynza is crumbled and sprinkled generously over the dough.
2. We cut the greens and also scatter.
3. We wrap each of the layers with a convertor (a couple of such items are usually placed in a large frying pan.) Make sure that there are no open spaces - the cheese can wake up and leak into a frying pan.
4. Bake "patties" for three to five minutes on each side on medium heat (a ruddy crust must appear).
5. Turkish slices of gazleme are ready. The recipe, as we see, is not very complicated, but everything is delicious and authentic, as it is now fashionable to say.

A little secret

Spreading our lozhechechki on a large plate, you need to each (in a still hot state) skim butter butter. Then the dish turns tender and fragrant. "Stack" pies with cheese and greens can be one on another in random order. And it's better to serve warm to the table.

Something about stuffing: with meat

Recipe gazleme in Turkish can have different variations. This concerns mostly fillings. Since the dough remains basic and indisputable. So, you can prepare a dish with minced meat (for not too ardent fans of vegetarianism). We take meat (better assorted or, for example, veal) stuffing - with a pound. We take onions. It is finely chopped and lightly fried in lean oil. Then add the stuffing to the same container and continue to fry until done. Then we let the filling cool down (as a very hot melts the dough, causing it to "flow"). And after - repeat the actions described in the original version of the recipe gazlem. The dough, as you remember, is prepared in the same way as in the first variant.

With cottage cheese

The recipe for gazleme with cottage cheese differs little in the way of cooking from the dish with cheese. Just take instead of this ingredient a granular cottage cheese and decompose it according to the formation format. Then we will repeat all the actions. The result: an excellent cake for breakfast!

More options

You can cook gazelle and stewed spinach. To do this, the leaves are cut off from the stems and stewed with slightly roasted chopped onion. We use this mixture as a filling.

Sometimes vegetables are used as such. For example, finely grilled to ready pieces of eggplant with tomatoes.

Or here is another great option - with mushrooms and chicken fillet. Meat is boiled and broken down into fibers. Mushrooms (you can take the same mushrooms) chop finely and fry in a pan with meat.

Cinnamon. Just sprinkle with ground cinnamon each of the rolled out dough strips. And then wrap the envelope stuffing inside.

And even with boiled potatoes! It must first be boiled (can be in uniforms). Peel the peel and cut the tubers into cubes. Or use it in the form of mashed potatoes.

As in Turkey

Undoubtedly, the etymological component of the word "gesleme" includes "ges" (phonetically more correct - "gioz"), which means "eye". For the same reason, in some home restaurants and other eateries the dish is prepared in the form of a chebureka or a kind of crescent. In this case, the edges of the test bed can be fastened with a fork, as if forming eyelashes. And this variety is served on a plate for two pieces - outwardly it really looks quite similar to the eyes. Or the dish in Turkey is prepared in the form of a semicircle, which also resembles the human eye. Such a wonderful story.

In Bulgarian

The influence of Turkish cuisine on the Bulgarian is very large. Either because of a half-thousand-year-old yoke, or for some other reason. But the fact remains: Bulgaria is also preparing a helmet. But, unlike the Turkish dish, they use mainly stuffing from sheep cheese, cheese. Yes, and cakes themselves can be larger (a large pan fits one by one). And the cheese is crumbled in small pieces over the whole plane of the dough, gradually turning the envelope. And the greens, as a rule, do not add.

A few more tips for beginners

1. You do not need to put a lot of fillings. It's still a cake, not a patty in our traditional sense. Therefore, it should not be torn from what is inside. And it must be flat rather than convex.
2. You can try to bake a hezlém with a metal sheet burning on charcoal. Especially this option is suitable for fans of picnics in nature and any "yard" barbecue. You can directly plan for the next weekend, of course, if the weather allows us to cook, so to speak, in the fresh air and without rain.
3. It has been noticed and tested experimentally that cheese in a filling made of cheese with greens (or simply in cheese) is quite possible to change to, say, feta or Adyghe cheese, as well as ricotta, hard cheese or salted cottage cheese. In principle, all these products are sour-milk, differing only in the way of preparation. Therefore, probably, and are interchangeable. So we advise you to try, for example, today fetu. A few days later - cottage cheese (just do not forget to prepare it before cooking), the so-called granular, and not as a paste!

Well, now you are able to cook this wonderful, satisfying and appetizing Turkish food - gazleme. It remains simple (of course, in the ironic sense) - to get down to business, that, we hope, some of the novice home cooks-lovers of national cuisines will certainly make shortly. And pleasant to everyone's appetite!