On the occasion of Candlemas, we invite you to take your taste buds traveling without moving from home. Here is our favorite gözleme recipe, particularly tasty savory pancakes.
It is not in France that we concoct delicious pancakes. Even if we do not all celebrate the candlestick which will take place on February 2, we have all our own recipes of this inexpensive specialty. In Türkiye for example, there is a delicious variant: desponance.
These delicacies are exclusively salty pancakes that concoct with flour, water, salt and baker’s yeast. Inside, you can then Incorporate the ingredients of your choice.
Generally, there are gözleme stuffed with minced meat, vegetables like potatoes or spinach, cheese or egg. At Marmiton, we love the typical recipe which consists of the first alternative. You have so understood, we invite you today to prepare gözleme with minced meat.
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Here’s how to do.
Ingredients for 8 pieces
For the dough:
- 500 g of flour
- 150 g of milk
- 150 g of Greek or Turkish yogurt
- You seals
- 1 teaspoon of baking powder
- 1 teaspoon of sugar
For the garnish:
- 2 onions
- Chopped coriander
- 1 teaspoon of salt
- 1 red pepper
- 800 g minced meat
- 1 good spoon of tomato concentrate
- 2 tablespoons of olive oil
- garlic cloves
- 6 tablespoons of olive oil
- 1 tablespoon of smoked paprika
- Dried mint
The procedure to make this gözleme recipe with minced meat
For the preparation of the dough:
In a bowl, combine the flour, yeast, salt and sugar. Then add the yogurt, milk and oil. Work the dough until it becomes flexible, then shape a ball.
For the preparation of the garnish:
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Coarsely chop the pepper and the onion, then peel the garlic cloves. Place everything in a blender and mix until a fine texture is obtained.
In a bowl, mix the minced meat with the mixed preparation, herbs and spices. Season with salt and pepper, then mix well.
Heat a drizzle of oil in a frying pan over medium heat. Add the seasoned meat and the tomato puree, then cook, stirring until almost complete evaporation of the liquid.
Divide the dough into eight equal portions, then spread each ball into a thin oval shape.
When the garnish has slightly cooled, place a generous quantity on half of each oval. Fold the dough and weld the edges, pressing firmly.
Heat a lightly oiled pan over low heat. Cook the gözleme two by two, about 2 minutes 30 on each side, until they are golden brown.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
