Cheese gözleme Calories

To make cheese gözleme, spread crumbled cheese over thinly rolled dough, fold the dough around the filling, and cook it on a hot griddle or skillet, turning once. A light brush of butter after cooking keeps the bread tender.

Cheese gözleme can be made with the cheese named in the Turkish dish, sıkma peyniri, or with a crumbly Turkish white cheese. Choose a cheese that is not too wet so the filling stays inside while the flatbread cooks.

Cheese gözleme comes from Turkey’s gözleme tradition, in which thin dough is filled and cooked on a griddle. Gözleme is made across the country, and the cheese and other filling ingredients vary between regions and households.

Cheese gözleme is usually a single piece of thin dough folded around its filling and cooked on a griddle. Turkish börek more often uses layers of yufka pastry and is commonly baked, although pan-cooked versions also exist.

Cheese usually leaks out of cheese gözleme when the filling is too wet, the dough is overfilled, or the edges are not sealed firmly. Keep the filling away from the edges and press the folded dough closed before cooking.

Cheese gözleme pairs well with ayran, a savory yogurt drink, or with fresh tomatoes, cucumber, and olives. It can be served with tea for breakfast or alongside a salad as a light meal.

Let leftover cheese gözleme cool, then refrigerate it in a covered container. Because it contains cheese, do not leave it at room temperature for an extended period; reheat it thoroughly before eating.

Reheat cheese gözleme in a dry skillet over medium-low heat, turning it once so both sides warm through. This helps the bread regain a tender texture with a lightly crisp surface; a microwave tends to make it softer.

Yes, cheese gözleme freezes well. Cool cooked pieces completely, separate them with baking paper, and seal them in a freezer-safe container. Thaw in the refrigerator before reheating for more even warming.