In India we have a similar dish called Moghlai paratha. It is a specialty from the state of Bengal. Probably came from the North West. Who knows, maybe, from the Ottoman side, because our country has a huge Turkish history. The courts of the Muslim kings from much before the Moguls had many Turkish adventurers, traders and also noblemen. The state of Bengal is even now almost 50% muslim in population, and our food is hugely influenced by the middle East. Our parathas are filled with minced meat and raw eggs broken over, that cook while you roast the dough.
Ingredient For Spinach Cheese Gozleme: For the dough: 1 cup lukewarm water 3-4 tbsp milk 1 tsp salt 3 cups or little more flour For the filling: 500gr. fresh spinach, washed, drained well 2 medium-size onions 1 tsp salt 1 tsp each hot red pepper flakes, black pepper (if you have sweet red pepper flakes you can add too) about 200gr. Turkish white cheese or feta cheese or similar kinds extra butter and/or vegetable oil to cook (I used both) www.turkishfoodtravel.com/2021/02/14/turkish-spinach-gozleme/
In Afghanistan there is a very similar recipe which we call 'bolani', our stuffing usually consists of either leek with onions, mashed potato or mashed pumpkin 😊
That sounds fantastic. I'm going to make the gozleme with leeks and onions, because I have three good looking leeks in the fridge. Greetings from Edmonton, Alberta, Canada.
I’m Afghan and we have the same recipe but just a little different in stuffing. I love Afghan,Turkish and Arab food because they don’t use a lot spices to ruined the actual food taste
in my home reagion in the aegean part of turkey, we make that dish with nettles!! that tastes so good! I hghly recommend to try this version out. We also have version with spicy pumpkin (pumpkin with chili flakes) also A M A Z I N G !!! And a little advice: spread some butter on the bread right after cooking, that elevates everything to another level
We make these too in Slovakia in a similar way, just different filling - ground poppy seeds, jam, or goose or duck liver smeared with duck or goose grease. They are called lokše.
@@heersyal2454 Actually we make two kinds of these gözleme - one I have described already, these are thin, and the other called zemiakové placky is somewhat thicker, made only from potatoes and flour, pork grits mixed into the dough. If you are Muslim you may replace the pork grits with duck or goose grits. These are eaten plain with no filling usually, but I like them with stewed liver - chicken, duck or goose is the best to use. Well, I am also surprised how many dishes in Slovakia originate actually in Turkey - it's the Ottoman Empire's legacy in culture I guess (southern and eastern part of Slovakia, which was until 1918 part of the Kingdom of Hungary (Austro-Hungarian Empire) was occupied by Ottoman forces during the conquest of Hungary in the times of Sultan Süleyman I.).
@@karaklcmehmetosmanpasa3680 It's wonderful isn't it, that food should unite us into one family! I love that that is a reason to connect with others across the globe! Most likely, I will be 'connecting with family' across the globe this weekend! 😉
I am soooo hungry now. I used to buy Gozleme on my lunch breaks from the street food stalls ... I really miss those street food stores! Must make these this weekend.
@@TFT I made this today and it was so lovely. I live in an area with many amazing Turkish restaurants, and as they are all closed I am bringing a little bit of Turkey to my home
I visited Lara beach in 2011, and the resort had lovely ladies dotted about making fresh spinach and cheese gozleme! It tasted so wonderful, and I thought about it for years afterwards wondering what it was 😍
I don't remember having this when I was there. Sadly for only 5 days. So much great food. I'm glad to have found your channel. Can't wait to try this. Thanks.
I would guess that a pinch of nutmeg would be excellent in your filling. I almost always use it with spinach. I don't remember seeing you use nutmeg in your recipes. Is it used very much in Turkey? Again thank you for all you do we love your videos.
Looks so yummy 😋 masha Allah❤️ Similar to Afghani recipe that we call Bolani specially their shapes are exact the same,but for stuffing them we have fresh leeks, spinach coriander 🌿 or spring onion, black pepper salt and chilly flack. Serve with home made yogurt sprinkled with dry mint, salt and last chopped cucumber 🥒 so delicious 😋❤️🇦🇫 we also have potatoes 🥔 and pumpkin options 😁
My sister this food actually went from Turkey to other countries. It is actually a Turkish dish. It has come from Turkey to Afghanistan, Pakistan, India and other countries. It is called Paratha in Punjab Pakistan and India .with mint green chatney But there are different types of parathas in which onions, cheese, gandhana ( chives ) and potatoes are added. And in the city of Pakistan Quetta and Afghanistan , it is called Bolani and Piraki. And it is also made in Arab countries but with different names. But same this method. God bless you all 🙌🤲
السلام عليكم ورحمة الله وبركاته From uk To Ayshe I used to love your recipe ماشاءالله تبارك الله لاقوة إلا بالله العلي العظيم Today I beet dis point What makes you put music on the background Your recipe is very good There is no need to add music in the background
Turkish sweets and other vegetarian dishes are really mouth watering. You present it very neatly and it looks so delicious. Wish one day I will visit Turkey only to taste Turkish cuisine.. 😋.
