Turkish stuffed crêpes with feta, lemon, and parsley – gözleme

Ingredients

Dough:

• 3 g dry yeast (1/2 packet)
• 125 ml warm milk
• 200 g flour
• 1 tsp salt
• 1 tsp sugar
• 25 g softened butter

Filling:

• 200 g feta cheese
• juice of 1/2 lemon
• salt
• pepper
• 20 g parsley

For cooking:

• butter

Materials

• 1 stand mixer (optional)

Preparation

• Put the dry yeast in the bowl of the stand mixer and dissolve it in the warm milk. Let it rest for 10 minutes at room temperature.
• Add flour, salt, sugar, and softened butter, and knead until you have a smooth dough. You can knead this dough by hand without any problem.
  
• Form a ball and cover it with a kitchen towel. Let it rest at room temperature for 1 hour.
• Crumble the feta in a bowl. Add salt, pepper, the juice of half a lemon (1 large tablespoon), and chopped parsley. Mix everything well.
  
• Form 7 balls of about 50 g each. Roll out the dough pieces into circles using a rolling pin.
• Add a generous tablespoon of feta filling to one side of each dough circle.
  
• Fold the other side of the dough over the filling and seal the edges well.
• Melt a little butter in a hot pan. Place the pastries in the pan and cook for about 4 minutes on each side over medium heat.
  
• They're ready! Serve them with a salad.

Cookware

Attributes

Questions

Photos of members who cooked this recipe