Turkish Offices

Bodrum: Ataturk Cad. Dere
Sok. 6/A 48400
Ph: +90 252 3133888
Gokpinar: Mumcular, Bodrum
Ph: +90 2523735750

Bulent Dogan
Mobile: +90 533 3655906
International Agents

USA: Sarah Laidlaw, Aegean Journeys
Toll free: 800 783 7579
Mobile: +1 530 3057499
UK: Esmee Ertekin
Ph: +44 770 9582279
Email: esmeestudiolondon@hotmail.co.uk

All CaravanTurkey Services are sold by Morning Tour Travel a member of the
Association of Turkish Travel Agencies (Licence No 3378) since 1996.
Gozleme (Turkish pancake)
Serves 3

3 cups flour
1 dessertspoon salt
1 cup water

Topping 1
2 boiled potatoes lightly mashed with fork
¼ cup flat leaf parsley chopped
1 teaspoon crushed chili flakes
salt to taste
olive oil to seal edges
Topping 2
1 cup feta
¼ cup flat leaf parsley chopped
½ teaspoon black pepper
olive oil to seal edges

1. Mix pastry ingredients and knead until elastic. Cover and rest for 30 minutes.
2. Split dough into seven even portions. Roll each portion into 50cm-60cm diameter flat rounds; begin by
rolling with normal rolling pin and when dough it too large to continue, switch to a thin wooden rod rolling
pin. The technique for using the wooden rod is to curl the dough around the stick so it coils over itself
and then roll the dough by starting with your hands in the middle of the rod and rolling the rod back and
forth with your gradually rolling your hands to the edges. Make sure the dough is floured enough so it will
not stick to itself as you roll it on the rod. Completely unravel the dough and then start from a different
edge. Continue until you have an even 40cm-50cm diameter flat round.
3. Brush pastry with olive oil and spoon a topping into the center of the pancake. Spread topping into a
20cm circle. Oil the outside edges of the pancake then fold sides into center to make a square pocket.
Fill and fold all pancakes before cooking.
4. Lightly oil and medium heat a flat-based frying pan. Cook each side of the pancake until golden brown.
5. Serve with salad