Pastries and dough-based dishes
Boiled potatoes are mashed with seasonings, wrapped in thin yufka pastry, and cooked on a griddle. This practical potato gozleme is a favorite for breakfast and lunch.
Mash the boiled potatoes and mix them with the finely chopped onion and parsley. Season with salt, black pepper, and Turkish red pepper flakes.
Spread a thin layer of filling over half of the yufka, then fold it in half.
Preheat a griddle or large skillet. Brush the gozleme with a little oil and cook until golden brown on both sides. Be careful: If the heat is too high, the pastry may burn before the filling heats through; cook over medium heat.
Important: Do not wet the yufka too much when folding the gozleme, or it may stick to the griddle and tear. Allergen: contains wheat (gluten). Be careful while cooking because the thin pastry can brown and harden quickly; check it often.
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