Potato Gozleme

Cooked in a dry pan with a light brush of olive oil instead of deep frying, this classic gozleme provides a wholesome and light plant-based meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1.5 sheets yufka pastry dough (150 g / 5.3 oz) · 477 kcal in the whole recipe
• 2 medium potatoes (300 g / 10.5 oz) · 231 kcal in the whole recipe
• 1 small yellow onion (80 g / 2.8 oz) · 32 kcal in the whole recipe
• 8-10 sprigs fresh parsley (15 g / 0.5 oz) · 5 kcal in the whole recipe
• 2 tsp olive oil (8 g / 0.3 oz) · 71 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp red pepper flakes, and 1/2 tsp ground cumin

Method

1. Peel and cube the potatoes, then boil them in a pot of water until tender and drain completely.

   

2. Mash the warm potatoes until smooth, then mix in the finely diced onion, chopped parsley, salt, black pepper, red pepper flakes, and ground cumin.

   

3. Lay the yufka sheets out flat, place the potato filling in the center of each, and fold into flat rectangular envelopes.

   

4. Heat a wide non-stick skillet over medium heat without oil and place the gozleme in the pan.

   

5. Lightly brush both sides with olive oil while cooking for 3-4 minutes per side until golden brown, then serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.