Dairy-Free Gozleme
Delight in the wholesome flavors of Dairy-Free Gozleme, a plant-based twist on a Turkish classic that's perfect for any mealtime! This recipe creates golden, crispy flatbreads stuffed with a vibrant filling of sautéed spinach, grated potato, and aromatic spices, all encased in a soft, homemade dough. With no dairy in sight, it’s a fantastic option for vegan or lactose-intolerant eaters. Prepared with simple ingredients like all-purpose flour, olive oil, and a medley of fresh vegetables, this dish is as nutritious as it is satisfying. Ready in just an hour, enjoy these pan-fried gozleme warm with a squeeze of lemon or paired with a crisp side salad. Whether for a family dinner or a cozy snack, this dairy-free recipe is sure to become a favorite! Keywords: dairy-free gozleme, vegan Turkish flatbread, plant-based recipes, lactose-free snacks, easy vegan recipes.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 250 milliliters warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 300 grams spinach leaves, chopped
- 1 large potato, peeled and grated
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon chili flakes
- 2 tablespoons olive oil (for cooking)
Instructions
In a bowl, mix together the flour and salt. Gradually add warm water and 2 tablespoons of olive oil, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover and let it rest for 20 minutes.
While the dough rests, prepare the filling. Heat a tablespoon of olive oil in a pan over medium heat, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for another minute. Stir in the grated potato and cook for about 5 minutes until slightly softened.
Add the chopped spinach to the pan and cook until wilted. Stir in the lemon juice, black pepper, and chili flakes. Remove from heat and let the filling cool slightly.
Divide the rested dough into four equal parts. Roll each piece into a thin circle on a lightly floured surface, about 10 inches in diameter.
Spread a quarter of the filling on one half of the circle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges firmly to seal.
Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Place the gozleme in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining dough and filling.
Serve warm with additional lemon wedges or a side salad.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 9.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3573 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
