Not too long ago, I posted this recipe to my socials and the response was unanimous: We want this recipe, too! So not one to gatekeep, here it is!
Turkish Gozleme
Turkish Gozleme is traditionally a savory unleavened wrap filled with meat, vegetables, and spices. It goes back HUNDREDS of years, native to Turkish culture. The Turkish word “kozleme” means to cook on ambers, which is how gozleme is traditionally made. Fillings are kept simple, and the wrap resembles that of a tortilla. Traditional fillings include potatoes, spinach, greens, leeks, onion, cheese, and mince. The word gozleme is pronounced with no hard E’s and sounds like “goes-lem-eh.”
I took that recipe and made it gluten-free, plant-based, and created a simple filling to go with it so that my family could enjoy this food. Most recipes with dough take longer because the dough has to be processed, but because this is just unleavened flour and water paired with a simple yet yummy filling, it goes pretty quick. A really great way to mold the dough is on parchment paper with a little extra flour, that way it doesn’t stick to places unecessarily and it becomes easy to transfer.
It is possible to make this recipe completely grain-free by using cassava flour and water for the dough instead of gluten-free all-purpose flour. This is a good, clean option for individuals dealing with Streptococcus and seeking an alternative.
I have a reel on my Instagram showing exactly how I rolled these turnovers out and cooked them. If you would like to see a helpful video detailing how to cook these click here!
Eat it like they do in Turkey with your favorite sauce and some tea on the side (and maybe a green salad, too).
Let’s look at some of the ingredients and their healing qualities…
My Turkish Gozleme after making it at home
Onion
Onion is one of nature’s antibiotics. Onion has such strong anti-bacterial qualities that when eaten, people can feel discomfort from the bacterial die-off happening in the gut. This correlates to any condition that has to do with the gut- onion will help clean it up. For example, SIBO and gastritis.
Another great benefit that comes from onions’ ability to clean up the gut is enhanced B12 production. Any food that can do this will boost B12 production, like aloe vera, apricots, berries, and artichokes.
Potatoes
Can reverse major illnesses such as cancer, obesity, diabetes, and candida overgrowth. They are VERY mineral-rich, high in amino acids, phytochemicals, and high in lysine. Lysine is particularly helpful in reversing cancer, liver disease, and inflammation.
They are anti-viral, anti-fungal, and anti-bacterial. They will help fight off Epstein-Barr and Shingles.
Emotionally, potatoes are very grounding and will help soothe your nerves. Because they are grown in the ground, potatoes will pass on that grounding quality. They also grow in clusters and will pass on that connective aspect, helping you to feel more connected to others.
What’s amazing is that all of these benefits come from this one vegetable- it is like a mineral-rich, bio-available, vitamin-rich supplement. And very affordable, too, for what it offers! They truly take the best of what is in the soil and pass it on to you.
Tomatoes
Tomatoes are DEEPLY hydrating. Lycopene is very useful to the liver and capable of boosting its ability to stave off cell damage and aid in the process of detoxing red blood cells. They are rich in phytochemicals, vitamins, minerals, and micronutrients, all of which are highly beneficial to the liver. Tomotoes have a very high mineral content, these minerals help support the core of the liver where most illnesses start, making tomatoes very beneficial and a great food for preventing disease.
Tomatoes grow at nighttime in the moonlight, because of this quality tomatoes are beneficial to the liver during the full moon, as the liver works later into the night during a full moon. Pretty cool!
Fruit acids in tomatoes are beneficial to the gallbladder- if there are gallstones present, these acids will help shrink them. These fruit acids help keep the gallbladder healthy. To learn more about tomatoes from the Medical Medium® go here, and here.
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To your health, happiness, and peace,
Muneeza
Turkish Gozleme- Spinach and Potato Stuffed Wraps
Equipment
- Large bowl
- Steam basket
- A round bowl, plate, jar, or pin. To shape the dough with.
- spatula
Ingredients
Ingredients for the filling:
- 5-6 medium potatoes
- 1 onion
- 1 tbsp organic tomato paste
- ½ tsp freshly ground black pepper
- 3 cups organic spinach
- ½ tsp cayenne pepper (or to taste)
- Sea salt to taste
Ingredients for dough option 1:
- 1 ¾ cups GF all purpose flour (if you want to keep it grain free, use cassava flour + water 2:1)
- 1 cup warm water
Ingredients for dough option 2:
- 1 cup cassava flour
- 2 cups water
Instructions
- Steam potatoes for 30-40 minutes (can be done ahead of time).
- Let the potatoes cool and start the dough in the meantime.
For the dough:
- In a mixing bowl, mix the flour of your choice (GF all purpose or cassava) with water. Add the water to the mixing bowl, a little at a time.
- Knead the dough for 1-2 minutes.
- If you are choosing cassava flour, you will have to knead it until the dough is slightly sticky.
- Divide the dough into 8 parts and set aside. At this point you want to start making the filling.
For the filling:
- Place the steamed potatoes in a bowl and mash gently.
- Next, place onions into a pan and sauté without oil. You can use water or vegetable broth to prevent sticking.
- Add tomato paste to the sautéing onions.
- Add in the mashed potatoes, black pepper, salt, cayenne, and cook down for 3-4 minutes.
- Save the spinach to add to the wrap later.
Putting them together:
- Before you start rolling, heat up a pancake pan or a sauté pan.
- Now it's time to roll the dough. The best technique for rolling the dough is to get two pieces of non-toxic parchment paper.
- Dust the parchment on the counter with a little flour to help prevent sticking. Place the dough on top. Then place the second piece of parchment paper over the dough and using a round bowl, plate or jar, push down on the dough to the size you want. Don’t let the dough become too thin. If it is too thick push down a bit more, or use a rolling pin to get the exact thickness you desire.
- Peel off the parchment on the top. Add some of the cooked potato filling to the bottom half of the circle. Then add a little sprinkle (2 tbsps approximately), of chopped spinach.
- Roll over the top half of the circle to create a larger size wrap and seal the edges.
- Use a spatula to slide the wrap off the bottom parchment paper and place onto the hot sauté pan.
- Cook the first side and then flip over and cook the second side until both sides are a nice golden brown.
- Repeat the process until all the wraps have been made!
- Enjoy with a nice hot sauce or a chutney.
