All About Gozleme: The Turkish Turnover
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For centuries, Turkey, situated in the Mediterranean region, has tantalized the taste buds of food enthusiasts worldwide with its diverse and exquisite culinary delights. And while many people tend to associate Turkish cuisine with Mediterranean staples like hummus, pita bread, and lavash, along with various dips and spreads. The country's cuisine reflects its opulent Ottoman past and includes a blend of Balkan, Central Asian, and Eastern European influences.  

Breads and dips are certainly a significant part of Middle Eastern food culture. From the pizza-like pide to bazlama, which is like naan, Turkish breads are an endless affair. However, have you tried gozleme? A work of art, gozleme is made with layers of delicate dough that are filled with a medley of mouth-watering toppings. Flour, salt, and water come together to create the perfect base for this delicacy, while the name gozleme comes from the act of grilling or cooking on embers. It is the perfect Turkish turnover. 

What exactly is a turnover? It is typically made of puff pastry with a variety of sweet or savoury fillings, sealed, and baked to perfection. Similar to a hand pie or a satisfying baked sandwich with a savoury filling, turnovers are also super versatile as they offer something for everyone's taste buds. For the sweet tooth, fillings such as apples, berries, and cream cheese, dusted with powdered sugar, offer a heavenly dessert. On the other hand, the savoury varieties, such as spinach and feta, chicken and mushroom, or ham and cheese, offer a quick and delicious meal on-the-go. Whether enjoyed as a breakfast pastry, a midday snack, or a post-dinner treat, turnovers are a versatile, crispy, flaky pastry enveloping a warm and flavourful filling that is a treat for the senses and a perfect way to satisfy cravings.

Gozleme, staying true to the essence of being a turnover is also versatility at its best. From succulent meats to fresh vegetables, earthy mushrooms, and creamy cheese, the possibilities for filling are endless. Originally enjoyed as a breakfast dish or snack, gozleme has now evolved into a fast-food phenomenon in and around Turkey. It can be found in various forms and styles, from sit-down restaurants to bustling cafes and street food carts. Regardless of where it's enjoyed, gozleme is sure to satisfy all cravings for a hearty and delicious meal. And if you are looking to try this at home, we’ve got the perfect recipe for you right here. 

The well-known chef Alexandre K who was at the hotel Pullman New Delhi Aerocity to host a diverse and vibrant "Mediterranean Fare" recently, has shared his signature recipe for gozleme, a Turkish turnover, for you to try at home. 


Recipe by Chef Alexandre K 


  • 3 cups all-purpose flour 
  • 1 teaspoon salt 
  • 1 teaspoon sugar 
  • 1 teaspoon dry yeast 
  • 1 cup of lukewarm water 
  • 2 tablespoons of olive oil 
  • 250 g of chicken (or any other preferred meat) 
  • 1 egg   
  • 2 tablespoons of tahini 
  • ¼ cup curd   
  • 2 sprigs coriander leaves, finely chopped 
  • 2 sprigs of parsley leaves, finely chopped 
  • 1 onion, finely chopped 
  • 1 tomato, chopped 
  • 2 chillies   
  • 3-4 garlic cloves 
  • Salt to taste 
  • Pepper to taste 


  • Combine all-purpose flour, salt, sugar, and dry yeast in a mixing bowl. Combine thoroughly.   
  • Slowly pour in a cup of lukewarm water and a tablespoon of olive oil, mixing constantly until a smooth dough develops. 
  • Turn the dough out onto a floured surface and knead it for 10 minutes, or until soft and elastic. 
  • Make the bread dough the night before. Make four equal amounts of dough and roll each one into a thin rectangle. 
  • Marinate the chicken in tahini, curd, coriander, parsley, onion, chilli, garlic, salt, and pepper for 24 hours. 
  • Cook the chicken in the oven for 45 minutes at 160 degrees. 
  • Place the rolled bread dough on a griddle or plancha and crack an egg on top. 
  • Toss in some baked chicken mix, sautéed onions, and tomatoes, and fold them into rectangle parcels, sealing them edge-to-edge. 
  • Cook for 5 minutes per side, or until golden brown and crispy. 
  • Slice the gozleme into small pieces and serve hot.