In a bowl, knead together 3.5 water glasses of flour, half a water glass of water, half a water glass of vegetable oil, and 1 dessert spoon of salt. (If the dough sticks to your hands, you can add a little more flour.) On a floured surface, shape the kneaded dough into a log. Cut the dough into four-finger-thick pieces. Roll each piece into a ball by hand, then use a rolling pin to roll them out to the size of a serving plate.
In a bowl, mix 250 g of white cheese with 1 handful of chopped parsley. Place some of this filling onto the rolled-out dough, fold it over, and press the edges to seal. Cook on a dry non-stick pan over low heat, turning occasionally. Once cooked, spread butter over the top.

About This Recipe

We’re sure you’ll be surprised if we say cheese and art go hand in hand — but it turns out they really did in ancient times! The ancient Greeks and Romans were among the first to turn cheesemaking into a true craft. In grand Roman houses, special kitchens were built solely for the purpose of making cheese. Can you imagine? Cheese was held in such high regard centuries ago… The Romans also pioneered the addition of new flavors and smoking techniques, spreading these methods throughout their entire empire. After the fall of the empire, inventive monks played an undeniably significant role in the discovery of most of the cheese varieties we use today. The taste of cheese also varies from region to region. Cheeses made in Europe are less salty because they are produced in cooler climates. In warmer regions, however, cheeses tend to be very sour and salty to prevent spoiling in high temperatures.

The most widely consumed cheeses in our country are white cheese, kaşar cheese, and leather-aged cheese, along with a variety of regional cheeses. Some examples of regional cheeses include: cream cheese, Ezine cheese, Posof çeçil cheese, Kars kaşar cheese, Tunceli tulum cheese and çökelek, lor cheese, moldy Ardahan leather cheese, Mihaliç (kelle) cheese, Erzincan tulum (şakak) cheese, goat cheese, İzmir tulum cheese, Van herb cheese, Urfa white cheese, string cheese (dil peyniri), Maraş cheese, Circassian cheese, Hellim and Abaza cheeses, civil (tel) cheese, çökelek, Yozgat çanak cheese, külek cheese, Hatay cara (testi) cheese, braided cheese (örgü peyniri), çeçil cheese, golot cheese, İstanbul meadow cheese, Ordu bag cheese, Giresun imansız cheese, Kars gruyère cheese, cube cheese, Roquefort cheese, Denizli Yörük cheese, Karaman tuluk cheese, and Manisa meadow cheese.

Ground Meat Gözleme is wonderful too, but our Cheese Gözleme recipe is truly irresistible! Come on into the kitchen. Bon appétit in advance...