Feselli Calories

To make Feselli, roll the dough thin, brush it with oil or melted butter, fold it into layers, and cook it on a hot griddle or skillet. Moderate heat helps the inside cook before the outside browns too much.

Feselli is associated especially with the Mersin and Tarsus area of southern Turkey. Local recipes can differ, but folded, layered dough cooked on a griddle is the defining style.

Feselli is typically layered by oiling and folding the dough, while gözleme is usually rolled around a filling such as cheese, herbs or potato. Both can be griddle-cooked, but their structure and usual fillings differ.

Feselli dough is usually made with flour, water and salt, with oil or butter brushed between its layers. Some recipes use yeast, while others rely on an unleavened dough, so the texture varies by recipe.

No, Feselli is often made without a filling; its folded, oiled layers provide its characteristic texture. It can be served with cheese or other accompaniments, but that does not make it the same as a stuffed flatbread.

Feselli is traditionally cooked on a saç, a broad metal griddle, though a skillet works at home. Cook it over moderate heat and turn it so the folded layers brown without burning.

Feselli can be served warm with cheese, olives, fresh vegetables or tea. Because it is commonly prepared plain, savory sides are added at the table rather than enclosed inside the dough.

Yes, cooked Feselli can be frozen. Let it cool, separate pieces with baking paper, and seal them well; reheat from thawed in a skillet to bring back some of the layered texture.

Reheat Feselli in a dry skillet over low to medium heat, turning it once the first side is warm. Microwaving is quicker but tends to soften the layers rather than keep them lightly crisp.