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Best Gözleme in Toronto

“Thin dough, sealed around countless fillings: spinach, lamb, cheese, mushrooms. Cooked on a griddle until golden.”

Gözleme

What the real thing tastes like

Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough. Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese (beyaz peynir), lavaş, çökelek, kasseri, and kashkaval), as well as eggs, seasonal herbs, and spices.

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Gözleme is a Turkish hand-rolled turnover where thin, unleavened dough meets the griddle golden and blistered. The filling possibilities sprawl across regions and kitchens—from spinach and feta to minced lamb, sujuk, mushrooms, potatoes—each fold a small choice about what hunger needs. Brushed with butter or oil as it cooks, it's somewhere between crisp and tender, meant to be eaten warm, often by hand.

Order it here when it has

  • numerous filling options
  • simple dough base
  • adaptable to preference

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