It was 1999 when we decided to bring to the U.S. the great tasting bread we enjoyed while living in Brazil… Read more
Brazilian based Chēbē goes Turkish! That’s because gluten and grain free Chēbē dough makes a great gozleme! (A what??) A gozleme (goz-le-me ) is a savory Turkish pastry of filled dough that is fried on a skillet. The dough is exceptionally thin and can be prepared with a variety of fillings (in Turkey, the region may determine what goes in them). They only take 5 minutes to fry, are SO GOOD, and make an exceptional appetizer or side dish! And yes, Chēbē does gozleme.
- 1 package (7.5 oz) Chebe All Purpose Mix
- 4 Tbsp whole plain yogurt or Greek yogurt (or a milk substitute if you don’t want dairy)
- 2 large eggs
- 2 Tbsp olive oil, plus more for brushing on finished product
- 6 oz feta cheese, crumbled
- 2 oz fresh spinach, chopped
- lemon wedges and cilantro for topping.
Add the Chebe mix to a mixing bowl and with a fork blend in the yogurt, eggs and oil.
Continue mixing for a couple of minutes then use your hands to blend the dough until it is smooth. (The dough must be very well blended and smooth so that it can be worked with the rolling pin.) The dough should weigh about 15 oz. Separate the it in to 4 equal balls.
Using gluten free flour (tapioca starch works well), dust the preparation area and us a rolling pin to flatten a piece of dough into a 10” x 10” square. It will be very thin and you will flip it a few times while rolling. Occasionally dust the surface and the dough to keep it from sticking.
Place ¼ of the feta cheese and a handful of the spinach in the middle of the square. Fold the left and right sides of the dough over the top of the spinach so that the two sides overlap slightly.
With the rolling pin, roll the top and bottom edges to seal the ends. Fold these ends over the center of the gozleme like you are finishing wrapping a package.
Repeat with the other three pieces of dough and place them on a holding tray, folded sides up.
Heat a heavy skillet on an oven burner over medium high heat. Brush the tops of the gozlemes generously with olive oil.
When the skillet is hot, lay the gozlemes oiled side down (depending on the size of the pan, you may need to do this one or two at a time). Brush olive oil generously on the top side of the gozleme. When the dough is lightly browned (about 2 minutes) flip to fry the other side.
When both sides are browned, remove the gozleme and place on a serving dish. Cut in quarters (triangles or squares), top it with cilantro and lemon juice, and serve warm.
Other filling options could be cooked ground beef or lamb, sautéed mushrooms, sautéed eggplant, etc. (But feta and spinach is just super easy.)
This recipe works great with Chēbē All Purpose Mix, but you may also try it with these Chēbē mixes: