Gözleme

Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough. Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats , vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese (Beyaz Peynir), lavaş, çökelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices. The word gözleme is derived from the Turkish word közleme, meaning "to grill/cook on the embers". This word can ultimately be traced back to Turkish word köz, meaning "ember". The Ottoman Turkish alphabet had no distinction between k and g sounds, so it is unclear when the consonantal shift from köz to göz happened. The oldest record of the word in a Turkic language is dated back to 1477. It is first attested in Persian-Turkish dictionary Lügat-i Halîmî [tr] and also found in Evliya Çelebi's Seyahatnâme.

Source: Wikipedia