Turkish Gözleme.. المطبق التركي باللحمة و الخضرة


Gözleme is a traditional savory Turkish flatbread,  made of hand-rolled  dough that are filled with various toppings, sealed, and cooked over a griddle. The name derives from the Turkish word göz, meaning “compartment”, in reference to the pocket of dough.
For the dough:

  •  2 1/4 cup all purpose flour
  •  1/2 tsp salt
  •  1/2 cup plain yogurt room temperature 
  • 1/2 cup warm water

For Filling

  •  1 tbs vegetable oil
  • 1 small onion chopped
  •  1/2 lb ground beef
  •  1 tsp ground cinnamon 
  •  1/2 tsp turmeric 
  • 1 tsp crushed red pepper شطة مجروشة
  •  2 tsp ground cumin
  • salt and pepper to taste
  •  1/2 cup green bell pepper chopped
  •  1/2 red bell pepper chopped
  •  1/2 yellow bell pepper chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled
  • 1 medium tomato seeded and chopped
  •  lemon wedges and olives to serve

For the dough:

  1.  In a large bowl combine the flour and salt. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is dry adjust by adding a bit more water, start with a tablespoon at a time.
  2. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with a clean tea towel and set aside.
  3.  To make the filling, in a medium skillet, heat the oil over medium heat, sauté onion until translucent.
  4.  Add the ground beef to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the bell peppers, parsley, crushed red pepper, cinnamon, turmeric, cumin, salt and pepper. Add the chopped tomatoes and stir everything together and cook for another 2 minutes. 
  5.  Transfer the meat mixture to a wide dish and let cool slightly.
  6.  Meanwhile, divide the dough into 4 equal balls. Roll each piece into a rectangle that’s about 12×10 inches.
  7. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some of the crumbled feta. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
  8. Heat a large nonstick griddle over medium heat. Depending on the size of your griddle, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp.
  9.  Cut each gozleme in half diagonally and serve with lemon wedges.                                  Enjoy!

Halawet il jiben … حلاوة الجبن


For Simple Syrup:

  • 1 cup water
  • 1 ½ cup granulated sugar
  • 1 tsp lemon juice
  • 2 tsp orange blossom water

For filling:

  • 2 cups ricotta cheese
  • 2 tsp orange blossom water 

For dough:

500 g grated mozzarella cheese
  • 1 cup fine semolina
  • 1 1/2 cup water
  • 1 cup sugar

For garnish:

  • Ground pistachios and rose petal jam

To make simple syrup: 

  1. In a sauce pan Place the water, sugar, and lemon juice over a medium low heat, and stir until the sugar dissolves.
  2. Let boil for 5 minutes
• Turn off the heat and stir in the orange blossom water.
• Let cool to room temperature.
Generously coat a big piece of parchement paper with simple syrup.
  4. In a nonstick sauce pan heat water and sugar until boil
  5.  Stir in the mozzarella cheese until melted
  6. Immediately add semolina and orange blossom water to the pan
 And keep stirring quickly (to prevent the cheese from burning) until a smooth and elastic dough is formed.
  7.  Take the pan off the heat and turn the dough onto the parchement paper
  8. Using a rolling pin coated with syrup, roll out the dough to cover the whole baking sheet.
  9. In a bowl whip ricotta cheese with the 1 tsp of orange blossom water
  10. Place 3 tablespoons of cheese filling on the long side of the dough. Slightly fold the long sides towards the center, then roll the cheese dough over the ricotta cheese to form a tube and place seam side down. 
  11. Cut the dough into small rectangles (as in picture).
  12. To serve, sprinkle each piece with ground pistachios, rose petal jam, and a drizzle of syrup.                                                                   


Pistachio Mafrookeh … مفروكة الفستق الحلبي بالقشطة



  • 2 cups pistachios 
  • 1 cup knafeh dough strings ( عجينة كنافة خشنه – شعر )
  • 1 cup powdered sugar
  • 2 tbs simple syrup (ater)
  • 2 tbs orange blossom water
  • 2 cups Ashta ( clotted cream) for filling 


  1. In the food processor finely grind the pistachios and set aside. And then finely grind the knafeh dough.
  2. In a big bowl, add the pistachios, knafeh dough, sugar, syrup and orange blossom water and mix to combine until a sticky dough obtained. ( if you find the dough dry, add more syrup)
  3.  line a small tartlet mold with plastic wrap. Scoop out a tbs of pistachio mafroukeh and tap it gently to line the mold with it.
  4. place a smaller ball of the Ashta (clotted cream) on top and then scoop out a smaller ball of dough and pad it gently to cover the tartlet mold. 
  5.  To serve, flip the tartlet onto a plate and garnish with Ashta and crushed pistachios 
  6. Mafrookeh can keep up in the fridge for couple of days