Authentic Gozleme

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1. 1Step 1: Add flour, salt, and water into a large bowl and mix with a wooden spoon until well combined, usually takes 1-2 minutes. Hand-knead for about 10 minutes (or 4 minutes with stand-mixer on medium-speed) until the texture is no longer sticky and becomes smooth.
2. 2Step 2: Cover and rest for at least half an hour for the gluten to relax.
3. 3Step 3: The relaxed dough should minimally bounce back when poked. Divide into 8 pieces and shape them into balls using your palms. Set aside the balls until it’s time to roll them out.
4. 4Step 4: Squeeze out most of the water from the thawed spinach and season with salt.
5. 5Step 5: Crumble up vegan feta and mix into the spinach.
6. 6Step 6: Heat the olive oil in a large skillet on medium-high heat. Add the onion, season with salt, and cook it down for about 5 minutes.
7. 7Step 7: Add the mince, and cook for another 5 minutes or so.
8. 8Step 8: Cool before using. Mix in the plant-based mozzarella if desired.
9. 9Step 9: Grate the boiled and peeled potatoes into a medium-sized mixing bowl after they are cooled.
10. 10Step 10: Mix in the chopped scallions, Aleppo pepper, cayenne, paprika, and salt.
11. 11Step 11: Liberally dust the work surface and rolling pin with flour and roll out each ball as thinly as you can. 1-2mm thickness is ideal. The original recipe that calls for 82g balls can be rolled into an 8-in (20-cm) diameter circle. The edges don’t need to look perfect since they’ll be folded in.
12. 12Step 12: Spread filling into the middle of the dough in a square shape. Fold all sides over like a parcel and lightly press down the edges to seal.
13. 13Step 13: Sprinkle flour on a cutting board or pizza paddle. Slide the gozleme onto the board to make transferring onto the cooking surface easier.
14. 14Step 14: Over medium-high heat, heat up 1/2 tsp of olive oil in a skillet. Get as many pans going as you have space for on the stovetop to shorten the cooking time.
15. 15Step 15: Place gozleme into skillet. Cook on each side for about 3-5 minutes until golden and crispy on both sides. A little charring is common.
16. 16Step 16: Serve them immediately plain or with a pepper spread on the side. Although not popular in Turkey, some like to squeeze lemon as well. I recommend enjoying them with Turkish tea or vegan ayran.
17. 17Step 17: Although best when enjoyed fresh, gozleme will keep for a few days in the refrigerator and you may freeze it in airtight bags for up to three months. Reheat on a skillet the same way, or heat up a large batch in the oven at 375°F for 12-15 minutes.