History & Origin
Gözleme is village food — women rolling yufka dough with a long thin rolling pin (oklava) and cooking it on a domed iron griddle called a sac. Every Anatolian village has its own version.
Ingredients
Flour, water, salt, yoghurt for the dough. Fillings of white cheese with parsley, spinach with cheese, minced lamb, or potato with spice.
Traditional Preparation
Dough rolled paper-thin, filling spread over half, folded, and cooked on a hot dry griddle until blistered. Brushed with butter to finish.
Regional Variations
By region: Aegean spinach-and-cheese, Central Anatolian potato, Southeast lamb.
Pairings
Ayran, glass of black tea, a bowl of olives.
How It Is Served
Warm, cut into wedges, brushed with butter.
Did You Know
In Turkey, gözleme is often sold at roadside stands by women in traditional dress rolling dough by hand — one of the most photographed food traditions in the country.
Gözleme at SkaZka Bali
Made to order — cheese-and-parsley, spinach, or lamb — folded, cooked and served warm.