Gözleme is the quintessential Turkish street food and hearth-side comfort, a hand-rolled savory flatbread that marries simple craftsmanship with satisfying flavor. Its magic begins with yufka—the same paper-thin dough used for baklava and börek—which is rolled out even thinner on a large circular board. The dough is then folded over a generous scattering of fillings to create a half-moon or rectangular parcel, its edges carefully pinched shut.
The fillings are a celebration of fresh, regional ingredients. Classic combinations include: peynir (sharp white cheese), often with parsley; ıspanak (finely chopped spinach mixed with cheese); patates (seasoned mashed potato); or kıymalı (spiced ground meat). The filled parcel is then cooked to order on a convex metal griddle called a sac, brushed lightly with butter or oil until it blisters, forming golden, toasty spots and becoming beautifully crisp.
The experience of eating gözleme is as important as its taste. It is often made by skilled women (gözlemeci) in small village stalls or at bustling markets, the process a mesmerizing public performance. Served piping hot, it is sliced into strips, releasing a cloud of steam that carries the aromas of melted cheese, fresh greens, and grilled dough.
Gözleme embodies rustic, heartfelt Turkish hospitality. It is portable yet substantial, humble yet deeply flavorful—a perfect food that represents the seamless blend of nomadic tradition and vibrant market culture. Each crispy, chewy bite delivers the warmth of the griddle and the tangible care of the hands that made it.

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