Welcome to Culinary Compass! Today, we are diving into the world of Turkish cuisine to make incredible Gözleme (or Gursleam/Gersleam), a delicious flatbread traditionally cooked on a griddle. We’ll be preparing a unique, savory filling featuring seasoned ground beef and freshly blended vegetables like peppers, onions, and tomatoes.
This recipe emphasizes professional cooking techniques, focusing on achieving a perfectly soft, non-sticky dough and mastering the art of thin rolling. Learn the secrets to sealing these savory pockets and cooking them to golden perfection. Whether you call them Gozleme or Gursleam, these handmade flatbreads are perfect for a light lunch, snack, or appetizer. Don’t forget the final step: brushing them with melted butter right off the heat for that irresistible gourmet flavor.
Ingredients for the Dough:
– 3 cups of flour
– 1.5 teaspoons of salt
– Water (as needed to form a soft dough)
Ingredients for the Filling:
– 250 grams of ground beef
– 3 green peppers (chopped, cleaned)
– 1 red pepper (chopped, cleaned)
– 1 onion (sliced)
– 1 tomato (chopped)
– 1 teaspoon of salt
– 1 teaspoon of red pepper flakes
– 1 teaspoon of black pepper
Instructions:
1. Mix flour and salt, gradually adding water to form a soft, non-sticky dough. Knead for 2-3 minutes.
2. Divide the dough into walnut-sized portions, cover, and let rest.
3. Prepare the filling: Pulse the vegetables in a blender until finely chopped (do not turn into a paste).
4. Combine ground beef, pulsed vegetables, salt, red pepper flakes, and black pepper. Mix thoroughly.
5. Roll out the dough balls thinly on a floured counter.
6. Place half of the filling on one side of the rolled dough in a half-moon shape.
7. Fold the other side over, sealing the edges firmly (using a pastry wheel or pressing with fingers).
8. Cook the Gursleams on a preheated pan or griddle until golden brown.
9. Immediately brush the hot Gursleams with butter. Serve warm.
Hey everyone, welcome to my channel, My Kitchen. Today I have a gersling recipe for you friends. We’re going to make delicious gerslims with a unique filling. In my mixing bowl, I’ve got three cups of flour. You can reduce the amount depending on how many people you’re serving. After adding about 1.5 teaspoon of salt, I’m going to start kneading my dough. All right, we’re going for a soft dough. I’m taking the dough I’ve brought together onto the counter. I’ll knead it nicely for 2 3 minutes until it’s well combined. I’ve kneaded my dough until it’s nice and combined. It’s become a really soft, non-sticky dough. Now, I’m going to divide it into portions. I’m rolling it into a log. Let’s cut pieces about the size of a walnut. We can make the bigger ones smaller and the smaller ones bigger. Let’s adjust them like this. Let’s cover the dough balls. While our dough is resting, let’s prepare our filling. Into the blender, I’m adding the chopped cleaned vegetables. I’ve got three green peppers and one red pepper. I had sliced one onion and I’m going to chop one tomato as well. I’m adding that in. and giving it a quick pulse. In my mixing bowl, I’m adding 250 g of ground beef and I’m adding the sauteed vegetables on top. For the seasoning, I’m adding 1 teaspoon of salt, 1 teaspoon of red pepper flakes, and one teaspoon of black pepper, and mixing it all together nicely. Our filling is ready. I’ve got my dough on the counter, sprinkled a little flour, and started rolling it I’m placing about half of the filling onto one side in a half moon shape. Then I’m folding the other side over. You can press down firmly or you can use a pastry wheel to cut the edges to seal them nicely and make them even prettier. I’ve opened up one. Remember to stir your filling between each one. Let’s take another spoonful and spread it in a half moon shape. I’m closing the top. I’m sealing them shut with my hands right now. And then we’ll move on to cooking. You can open and cook them simultaneously or you can open them all first and then cook them. I’m placing my gerslims onto the preheated pan. I’ve taken off the cooked gerslams. I’ve added the second batch. As soon as the gerslams are cooked, I’m brushing them with butter. I’m cooking the others in the same way.
Dining and Cooking