Gözleme with Beetroot and Horseradish

Short Description

Gözleme with beetroot and horseradish is a modern interpretation of the traditional Turkish flatbread. This version features a vibrant filling inspired by Eastern European flavors, combining the earthiness of beetroot with the sharpness of horseradish, all encased in a soft, yeast-leavened dough. The result is a delightful fusion of textures and tastes that pays homage to its cultural roots while offering a fresh culinary experience.

Why You’ll Love This Recipe

• Flavorful Fusion: The combination of sweet beetroot and spicy horseradish creates a unique and memorable taste.
• Nutrient-Rich: Packed with wholesome ingredients like beets, nuts, and herbs, it’s both delicious and nourishing.
• Versatile Serving Options: Ideal as a main course, appetizer, or snack, suitable for various occasions.
• Make-Ahead Friendly: Components can be prepared in advance, making assembly and cooking more convenient.
• Cultural Inspiration: A creative blend of Turkish and Eastern European culinary traditions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 2 cups of flour, sifted
• 6 g dried instant yeast
• ½ tsp salt
• ½ tsp sugar
• 200 ml lukewarm water
• 1 tbsp olive oil, plus extra for brushing

For the Filling:

• 800 g beetroot
• 5 garlic cloves (4 finely diced, 1 pressed)
• 3 spring onions or shallots
• Handful of fresh parsley, finely chopped
• Juice of ½ lemon, plus wedges to serve
• Handful of chopped walnuts
• ¾ cup raw cashews, soaked overnight
• 1½ tsp cumin
• About ½ cup grated horseradish (from a jar)
• Salt and pepper, to taste

Directions

1. Prepare the Dough:
   • In a mixing jug, combine yeast, sugar, salt, and lukewarm water. Stir until dissolved. Cover and let stand in a warm place for 10–15 minutes until frothy.
   • In a large bowl, mix sifted flour and olive oil. Add the activated yeast mixture and combine into a dough ball.
   • Knead the dough for about 5 minutes until smooth and elastic. Cover with a kitchen towel and let it rise in a warm place for 20–30 minutes until doubled in size.
2. Prepare the Filling:
   • Peel and thinly slice the beetroot using a mandolin or sharp knife.
   • Heat 2 tablespoons of olive oil over medium heat. Sauté 4 diced garlic cloves until softened. Add sliced spring onions and cook for another minute.
   • Add the sliced beetroot and stir-fry on high heat until softened. Season with cumin, salt, and pepper. Let cool, then sprinkle with chopped parsley.
   • In a blender, process soaked cashews with about 100 ml of water until smooth. Add the pressed garlic clove, lemon juice, horseradish, salt, and pepper. Blend until well combined.
3. Assemble the Gözleme:
   • Divide the proofed dough into six equal pieces. Roll each piece into a thin rectangle on a floured surface.
   • Place a layer of beetroot slices in the center of the dough. Top with chopped walnuts, a layer of horseradish cream, and another layer of beetroot slices.
   • Fold the sides of the dough over the filling and seal the edges to form a parcel.
4. Cook the Gözleme:
   • Heat a griddle or non-stick pan over medium heat. Brush one side of the gözleme with olive oil and place it oiled side down on the pan.
   • Brush the other side with oil. Cook for about 1–2 minutes on each side until golden brown and crispy. Press down on the seams to ensure even cooking.
   • Repeat with the remaining parcels.

Servings and Timing

• Servings: Makes 5–6 gözleme
• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 45 minutes

Variations

• Cheese Addition: Incorporate crumbled feta or goat cheese into the filling for added creaminess.
• Spice Level: Adjust the amount of horseradish to control the heat intensity.
• Nut Alternatives: Substitute walnuts with pine nuts or almonds for a different flavor profile.
• Herb Variations: Experiment with fresh dill or mint instead of parsley for a new taste dimension.

Storage/Reheating

• Storage: Allow cooked gözleme to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat for 2–3 minutes on each side until warmed through. Alternatively, reheat in a preheated oven at 180°C (350°F) for 10 minutes.

FAQs

What is gözleme?

Gözleme is a traditional Turkish flatbread typically filled with various ingredients such as spinach, cheese, or meat, then sealed and cooked on a griddle.

Can I use pre-cooked beetroot?

Yes, pre-cooked beetroot can be used to save time. Ensure it’s sliced thinly and sautéed briefly to enhance flavor.

Is there a substitute for horseradish?

If horseradish is unavailable, wasabi or mustard can provide a similar pungent kick, though the flavor will differ.

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling.

Is this recipe vegan?

Yes, this version of gözleme is vegan, utilizing plant-based ingredients for both the dough and filling.

Can I freeze cooked gözleme?

Cooked gözleme can be frozen. Wrap each piece individually and store in the freezer for up to 1 month. Reheat from frozen in a skillet or oven.

What can I serve with gözleme?

Gözleme pairs well with a side salad, yogurt-based dips, or a squeeze of fresh lemon juice.

How thin should I roll the dough?

Roll the dough thin enough to encase the filling without tearing, approximately 2–3 mm thick.

Can I bake the gözleme instead of frying?

While traditionally cooked on a griddle, gözleme can be baked in a preheated oven at 200°C (400°F) for 15–20 minutes until golden brown.

What other fillings can I use?

Common fillings include spinach and feta, minced meat, or mashed potatoes with herbs.

Conclusion

Gözleme with beetroot and horseradish offers a delightful twist on a classic Turkish dish, blending vibrant flavors and wholesome ingredients. Whether enjoyed fresh off the griddle or reheated for a quick meal, this recipe is sure to impress with its unique taste and cultural fusion.

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