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When you’re about to leave a city, you need to savour its simple pleasures. At least, that’s my excuse for a Saturday afternoon pitstop at the Turkish Gozleme stall at Bondi Junction’s markets.
I first discovered the wonder of gozleme during weekend trawls of the Glebe markets. Gozleme are thin savoury dough crepes with a filling. Traditionally they are cooked in a pan, but at the stall they are grilled on a hot BBQ.
My favourite variety is feta and baby spinach. The quick cooking time allows the feta to melt and the baby spinach to heat without losing its freshness or body. To serve, you add a squeeze of fresh lemon to bring out the flavour of the spinach and the saltiness of the feta. For vegetarians, the stall also offers dessert gozleme, with organic banana and raw honey or organic banana and chocolate. Apparently in Turkey vegetarian gozleme fillings can include mashed potato or mushrooms - definitely something to try on the big trip.
Comments:
8 Comments posted on "Turkish Gozleme Stall - Bondi Junction, Turkish, VVV"
jenjen on June 6th, 2007 at 8:28 am #
I never tire of these no matter how many I have had, They seem to be everywhere.
kathryn on June 6th, 2007 at 8:34 am #
Oooh gozleme in turkey itself, what a wonderful, wonderful thought. My partner, is addicted to gozleme. In fact when he was working in Chatswood he had a gozleme named after him - a Spicy Richard - because of the filling combination he used to have.
kpounder on June 6th, 2007 at 9:24 am #
Hi Jen Jen Fortunately it was a busy day and I snuck in a shot - would have been great to get closer and catch the women making the gozleme in the background. Have you tried the sweet versions? Hi Kathryn What an honour to have a gozleme named after you - that shows real dedicated to the cause. I am crossing my fingers that gozleme will be one of the (many?) vegetarian delights on offer in Turkey. K
Spicy Richard on June 15th, 2007 at 7:13 am #
It would appear the Limes and Lycopene has spoken for me! The gozleme is truly fabulous at Chatswood and as Jenjen says I never tire of it. Where (I then) worked we even rechristened Thursday Gozleme day or the Day of Goz in the vernacular. I LOVE GOZLEME!
kpounder on June 16th, 2007 at 9:37 am #
I love the idea of a weekly Day of Goz.Nice air of reckoning, religious observance, which is as it should be. Has anyone tried the sweet varieties? I can’t get past the feta and spinach, and have never managed to eat more than one in a sitting.
Veggie Friendly » Blog Archive » Gozleme - An Ode to Turkısh Pancakes on August 11th, 2007 at 10:41 pm #
[…] I left Sydney I wrote a publıc love letter to gozleme (turkish pancakes) thinly disguised as a review of my local gozleme stall). I couldn’t waıt to try the real thing ın […]
val on December 4th, 2007 at 11:11 am #
What is the dough made from? Does it have milk or eggs? Anyone know?
kpounder on December 9th, 2007 at 10:10 am #
I’m not sure what goes into the dough at this particular stall. In Turkey the dough was a very basic combination of water, flour and salt. Definitely no eggs or milk. I’d assume that this stall would use the same recipe. Post a comment
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