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Vegan Gözleme with Spinach and Onion

Spinach has air pockets in its leaves. With heat they release the air and this is the reason why spinach shrinks while being cooked. I used frozen spinach for this recipe but if you have the chance to use fresh spinach your Gözleme will sure taste better although the frozen option is more practical.

For us, Gözleme is a fantastic lunch option and goes well with a bowl of fresh salad. The recipe below serves 2.

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2 sheets of yufka (Easy Yufka brand that can be purchased from Gima supermarket in Auburn)
250 gram Heinz finely chopped spinach (1 pack)
1 onion, chopped finely
Oil for frying
½ lemon cut into 2 wedges
Black pepper

To make the filling: Heat some oil in a large non-stick pan and brown onions without burning. Once the onions are done, add the frozen spinach. Break the corners as they become loose and continue doing this until the whole block is thawed. Stir the spinach and the onion well. Season with salt and pepper. Set aside and let it cool.
To prepare the Gözleme: Spread the yufka (1 at a time) on a large chopping board. Spread half the spinach and onion mixture starting from the centre of the yufka. The size of the area where you spread the mixture should not be bigger than the surface of your frying pan and it should be a square in shape. Fold the yufka like a large envelope depending on the size of your frying pan. I use a large electric pan which is perfect for the job –shapewise, it is square.
To fry the Gözleme: Place the oil in the frying pan and spread with a brush. Heat the oil and fry one side of the Gözleme. Before you turn it over, brush the up side with more oil. Then turn it over and cook the other side as well. Once both sides of Gözleme are cooked move it onto a large, flat plate so that you can cook the other one. When the second Gözleme is also cooked, move it onto your chopping board and return the other Gözleme to the pan to warm up. Cut the Gözlemes into small squares –use a bread knife for the job. Drizzle over freshly squeezed lemon juice and serve warm.

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