Heat a pan over medium heat and pour in the oil. Add the garlic cloves and cook for 30 seconds. Toss in the onion and sauté until the onions turn a light golden brown.
Sprinkle in the cumin powder and red chili flakes and cook for a minute. Then, stir in the minced chicken and cook until the color changes.
Season the chicken with pepper powder and salt and cook for another minute. Mix in the spinach and cook until the spinach is wilted.
Remove the chicken filling from the heat and set it aside to cool. Your filling is now ready to be used in the gozleme.
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, and knead until the dough becomes smooth and elastic.
Add olive oil to the dough, and knead for another minute. Cover the dough and let it rest for 20 minutes.
Divide the dough into four equal pieces, and shape each into a ball by tucking the sides in. On a floured surface, roll out each ball into thin, circular sheets.
Spread the chicken filling in the center of each sheet, and add some crumbled feta on top. Fold the sides of the dough inside and seal the edges to form a square or rectangle.
Brush both sides of the gozleme with olive oil, and heat a griddle or pan over medium heat.
Cook the gozleme for 3-4 minutes on each side, lightly pressing down until it becomes deep golden and crispy.
Once cooked, remove the gozleme from the heat, and cut it into four pieces. Serve hot and enjoy!
Ingredients
Directions
Heat a pan over medium heat and pour in the oil. Add the garlic cloves and cook for 30 seconds. Toss in the onion and sauté until the onions turn a light golden brown.
Sprinkle in the cumin powder and red chili flakes and cook for a minute. Then, stir in the minced chicken and cook until the color changes.
Season the chicken with pepper powder and salt and cook for another minute. Mix in the spinach and cook until the spinach is wilted.
Remove the chicken filling from the heat and set it aside to cool. Your filling is now ready to be used in the gozleme.
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, and knead until the dough becomes smooth and elastic.
Add olive oil to the dough, and knead for another minute. Cover the dough and let it rest for 20 minutes.
Divide the dough into four equal pieces, and shape each into a ball by tucking the sides in. On a floured surface, roll out each ball into thin, circular sheets.
Spread the chicken filling in the center of each sheet, and add some crumbled feta on top. Fold the sides of the dough inside and seal the edges to form a square or rectangle.
Brush both sides of the gozleme with olive oil, and heat a griddle or pan over medium heat.
Cook the gozleme for 3-4 minutes on each side, lightly pressing down until it becomes deep golden and crispy.
Once cooked, remove the gozleme from the heat, and cut it into four pieces. Serve hot and enjoy!
Tips
- When rolling out the dough, sprinkle some flour on the surface to prevent it from sticking.
- Be sure to knead the dough until it becomes smooth and elastic to ensure that the pastry is tender and flaky.
- If you’re short on time, you can use store-bought dough instead of making your own from scratch.
- To make the filling more flavorful, you can add other spices or herbs like paprika, oregano, or parsley.
- Be sure to fully cook the chicken filling before adding it to the dough.
- Don’t overstuff the gozleme with the filling, as it can make it difficult to fold and seal the pastry.
- Brushing the gozleme with olive oil before cooking will give it a nice crispy texture and golden color.
- Use a non-stick pan or griddle to prevent the gozleme from sticking.
- When cutting the gozleme, use a sharp knife or pizza cutter to make clean and even slices.
- Serve the gozleme hot with a side of yogurt sauce, such as tzatziki, for dipping.
FAQs
Q: What kind of flour should I use to make the dough for chicken gozleme?
A: You should use all-purpose flour to make the dough for chicken gozleme.
Q: Can I use a different kind of meat besides chicken for the filling?
A: Yes, you can use other meats such as beef, lamb, or even vegetarian fillings like spinach and cheese.
Q: Do I have to use feta cheese in the filling?
A: No, you can use other types of cheese or omit the cheese altogether if you prefer.
Q: Can I make the chicken filling ahead of time?
A: Yes, you can make the chicken filling ahead of time and store it in the refrigerator until you are ready to assemble the gozleme.
Q: Can I freeze the chicken gozleme?
A: Yes, you can freeze the cooked gozleme for up to 2-3 months. Reheat the gozleme in a hot oven or microwave before serving.
Q: Can I cook the gozleme on a grill?
A: Yes, you can cook the gozleme on a grill or over an open flame for a smoky flavor.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2-3 days before rolling it out and filling it.