Gözleme
Turkish flatbread turnover filled with meat, cheese, or vegetables
Gözleme is a savory Turkish flatbread turnover made from thin dough, usually unleavened, filled with a wide range of ingredients such as meats, cheeses, or vegetables. The filled dough is sealed and cooked on a griddle, often brushed with butter or oil. Gözleme is enjoyed across Turkey and varies by region and personal taste.
- Gözleme is a Turkish flatbread turnover cooked on a griddle.
- Fillings range from meats and cheeses to vegetables and herbs.
- The dough is usually unleavened, made with just flour, water, and salt.
- It is often brushed with butter or oil for flavor and softness.
What is Gözleme?
Gözleme is a Turkish turnover made from a thin sheet of dough that is folded around a savory filling and cooked on a hot griddle. The dough is usually just flour, water, and salt, though sometimes yeast is used. Fillings can include minced beef, lamb, various cheeses like feta or beyaz peynir, spinach, potatoes, mushrooms, or herbs. The outside is often brushed with butter or oil, giving it a soft and lightly crisp surface. Gözleme can be eaten as a meal or snack.
Where does Gözleme come from?
The name gözleme comes from a Turkish word meaning to cook on embers, with roots in the word for ember itself. The earliest known use of the word in a Turkic language dates to 1477. It appears in old dictionaries and travel writings. Gözleme has long been a part of Turkish food culture, with regional and personal variations in both dough and fillings. Jewish communities in Turkey sometimes used sesame oil instead of butter to follow dietary rules.
How is Gözleme made?
To make gözleme, a simple dough of flour, water, and salt is rolled out very thin. Sometimes, ready-made yufka dough is used. The dough is spread with a filling, which could be minced meat, cheese, vegetables, or a mix. The dough is folded over the filling, sealed, and then cooked on a griddle. It is often brushed with butter or oil during or after cooking to keep it soft and add flavor.
How and when is Gözleme eaten?
Gözleme is eaten throughout the day in Turkey, from breakfast to dinner, and is also a popular snack. It is commonly found at markets, street stalls, and casual eateries. Gözleme is usually served hot, cut into pieces, and eaten by hand. It can be enjoyed plain or with a side of salad or yogurt, depending on local custom and the filling used.
Kinds of Gözleme
Fillings for gözleme change from region to region and by personal taste. Some use minced beef or lamb, while others prefer cheeses like feta or Turkish white cheese. Vegetables such as spinach, potatoes, or eggplant are also common. Mushrooms, eggs, and herbs are sometimes added. The dough itself may be made with or without yeast, and in some cases, pre-rolled yufka is used for convenience.
What Gözleme means
Gözleme is part of everyday life in Turkey and is enjoyed by people of all backgrounds. It is not tied to a specific festival or religious event, but its preparation and sharing are a familiar sight at markets and gatherings. Jewish bakers in Turkey adapted the recipe to use sesame oil instead of butter for dietary reasons. The dish reflects the diversity of Turkish regional cooking.
Questions people ask about Gözleme
What is gözleme made of?
Gözleme is made from a thin dough of flour, water, and salt, filled with ingredients such as minced meat, cheese, vegetables, eggs, or herbs, then cooked on a griddle.
Where does gözleme come from?
Gözleme comes from Turkey, where it is a common savory turnover found in markets, street stalls, and homes.
What kinds of fillings are used in gözleme?
Fillings for gözleme include minced beef, lamb, various cheeses like feta or beyaz peynir, spinach, potatoes, mushrooms, eggs, and herbs. The choice depends on region and personal taste.
Is gözleme vegetarian or does it contain meat?
Gözleme can be made with or without meat. Some versions use minced beef or lamb, while others are filled with cheese, vegetables, or herbs, making it suitable for vegetarians.
How is gözleme cooked?
The filled and folded dough is cooked on a hot griddle, often brushed with butter or oil, until the outside is lightly crisp and the filling is hot.
Good reading and sources
The facts on this page come from the Wikipedia article "Gözleme", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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