Gozleme with Potato Filling
For the dough:
150g of Flour
110ml of Spring Water at room temperature
½ teaspoon of Salt
For the filling:
1 boiled, peeled and mashed Potato
1 small chopped Onion
1½ tablespoons of Butter or Olive Oil
28gr of crumbled Feta Cheese
¼ teaspoon of milled Black Pepper
Pinch of Salt
To glaze: 1 tablespoon of melted Butter
How to prepare
This recipe makes 2 servings.
Lightly fry the onion in olive oil then add the rest of the filling ingredients.
Add the flour and salt in a bowl, knead and slowly add the water.
Lightly flour the counter, place the dough and knead well for about 10 minutes until smooth.
Cover the dough with damp kitchen paper and let it rest for 15 minutes.
Cut the dough with a knife into 4 equal pieces
Roll each piece out to a diameter or 25cm and spread the filling evenly in the centre.
Fold the left then right sides covering the filling, then fold over the top and bottom sides.
Heat a non-stick pan on medium and cook one side until brown spots appear on it.
Turn it over and brush with butter.
Once cooked brush the other side with butter and serve while still warm
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