Oh, how we love a market! Wherever we are in the world we always try to make one our first stop to get a feel for a town. We can roam for hours just looking, smelling and eating up the local culture. Quite literally. You see, we’re not ones for hunting out bargains, pre-loved wares or cutesy crafts. No, no, no. We’re after the food! Every. Single. Time.
There’s no better place than a local market to pick up on a towns vibe, witness local culture and customs, uncover local food secrets and just enjoy a great cheap feed in what is, more often than not, a friendly community atmosphere. Market days have made for some of our favourite and tastiest holiday memories.
Raffles still talks about buying raspberries by the bucket in Croatia’s Old Dubrovnik Market and filling our backpacks with fresh bread, stinky (but yummy) cheese and chunks of saucisson at market after market on our travels through France’s Dordogne.
Me, I have fond recollections of lingering over fresh fruit and vegies at the Rialto markets alongside the canals of Venice; perusing tables of seafood so fresh they’re still pulling them out of the fishing boats in Bali; and sampling the wares at Cambodia’s Kandal market where among the papaya, stinky durian and pineapples were platters of fried co*ckroaches, crickets and spiders!
As luck would have it on this recent Jervis Bay jaunt Huskisson’s monthly produce market, held in the pretty grounds of the Lady Denman Museum, was in full swing and while it was bereft of edible bugs and stinky cheese there were tables of bursting ripe fruit, mad musos, and plenty of great regional food made by gorgeous people from all over the world. Perfection.
One of those lovely locals was the friendly Raz, who was making her very first appearance as a stallholder at the laid back market. Raz was here to introduce her homestyle Turkish treats to Husky. There were platters of Turkish delight and tasty baklava she’d made the day before and the tastiest gozleme I’ve ever eaten (and let me tell you there have been a few in my life) made fresh to order.
The kids enjoyed watching her roll and stuff and fold the savoury pastries as much as they loved gobbling down their fresh fried goodness while I scored a few inside tips on making great gozleme.
And, having hit the kitchen with the kids and tried making them at home, I can attest that Raz’s tips were as golden as this great gozleme recipe! Our only issue, deciding whether we prefer the spinach and feta or the luscious lamb filling… or both!
THE RECIPE
Turkish Gozleme
Ingredients:
Dough:
3 cups unbleached plain flour, plus extra to dust
1 cup self raising flour
1 tsp salt
1 ½ cups of warm water
Cheese & Spinach filling:
1 cup roughly chopped baby spinach leaves
1 cup roughly chopped silver beet
½ cup roughly chopped parsley
½ cup diced brown onion
200 grams crumbled feta
1/2 cup of grated mozzarella
½ cup grated cheddar
Salt and pepper to taste
Lamb filling:
500 gm organic lamb mince
2 cloves garlic finely chopped
1 tsp Ground Cumin
½ tsp ground coriander
½ tsp chilli flakes
½ tsp ground turmeric
½ tsp of paprika
Salt & pepper to taste
2 tbs of pureed tomato
2 tbs finely chopped parsley
1 cup Olive oil (for frying)
Lemon, to serve.
Method:
- Sift flour and salt into a bowl.
- Add water and stir into flour gradually working in from sides until it forms a ball.
- Remove dough and knead for about five minutes.
- Place dough in clean bowl, cover with cloth and set aside for an hour.
- Separate into six equal portions and roll out until dough is round (like a pizza) and thin.
- Heat a large frypan or hotplate to a medium heat and add a tablespoon of oil.
- Place filling of your choice to one side of dough round then fold pastry across top and seal edges tightly.
- Place gozleme carefully on heated surface and cook for a few minutes on each side until golden.
- Serve with fresh lemon.
An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow. 22 Comments on Market love and a great gozleme recipe
Oh how I love Gozleme! That filling sounds incredible & I love it when you get that hit of freshly squeezed lemon in every bite! Gorgeous! xx
Reply
BOYEATSWORLD
August 20, 2014 at 8:01 pm (10 years ago)
Thanks Jodie. They were both really yummy but the lemon makes them ;-
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Lisa
August 15, 2014 at 4:33 pm (10 years ago)
Yum, gozleme – I will have to try that recipe 🙂
ReplySee Also24 Oktoberfest Recipes to Make at HomeFresh Cranberry Recipes for 2023!Dutch Oliebollen Recipe | Make Your Own Oliebollen| CakiesMust-make Sicilian Ricotta Cheesecake Recipe with Graham Cracher CrustBOYEATSWORLD
August 20, 2014 at 8:02 pm (10 years ago)
Super easy and taste fab. If you feel like a cheat’s version you can use a wrap in a sandwich press (not quite as nice but super quick option). Raffles had one done that way in his lunch box today.
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Gozleme is what gets me up on weekend mornings! I love a freshly cooked one with lots of lemon! 😀
ReplyBOYEATSWORLD
August 16, 2014 at 6:38 pm (10 years ago)
The only way to eat them, Lorraine x
Reply
Daria
August 16, 2014 at 3:26 am (10 years ago)
Note to self to stop reading your blog at 3am..these delish recipes give me major night time cravings!
ReplyBOYEATSWORLD
August 16, 2014 at 6:38 pm (10 years ago)
Sorry honey, I’ll write a more 3am friendly post next time 😉
Reply
I love Gozleme! It’s too hard to choose a favourite filling, it’s best to just eat both 🙂
ReplyBOYEATSWORLD
August 16, 2014 at 6:37 pm (10 years ago)
That’s my kind of thinking Lauren 🙂
Reply
Y – U – M
Amber at Adventures of a Rainbow Mama x
ReplyBOYEATSWORLD
August 19, 2014 at 6:44 pm (10 years ago)
They sure are AMber
Reply
Oh yum! That looks sensational – and easy! Is it wrong that every time I hear the word ‘gozleme’ I just want to name each little triangle Ryan, so he can be called Ryan Gozleme?
Yes, it probably is.
ReplyBOYEATSWORLD
August 17, 2014 at 3:42 pm (10 years ago)
Ahaha! No – it’s entirely understandable. In fact now I’ll be doing the same 😉
Reply
Erin
August 20, 2014 at 9:39 am (10 years ago)
I love gozleme. Def will try and make these at home.
ReplyBOYEATSWORLD
August 20, 2014 at 7:54 pm (10 years ago)
They’re a cinch and so so good.
Reply
Gozleme may be the prime reason I go to festivals/ markets/ public events!
Reply
Spinach and feta all the way!!Yum, there is a little Gozleme stall that pops up across the road from my office on a Friday afternoon, they are delicious! Now that I’ve seen how simple they are to prepare I might have to have a go at making them myself.
ReplyYum – that looks and sounds fabulous. I may have to try to alter this to suit GF flour (it’s always a little fiddly to play with) but I’m willing to give it a go to try this goodness!
ReplyOh my gosh – my mouth actually began watering when I saw this. I’ve had gozleme before (while traveling), but now I can see it’s so easy to make myself… I’m gonna.
THANK YOU for posting this!!
ReplyBOYEATSWORLD
March 23, 2016 at 8:07 am (8 years ago)
They’re so easy! And so delicious! Happy cooking 🙂
Reply
That looks so amazing! Now you need to go to the Middle East and have some haha
Reply
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ABOUT US
Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.
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