gezleme

Eyed sister tchebourek



Balkan cuisine is intertwined with Turkey, which has its historical reasons. For several centuries, the Ottoman yoke peoples of the Balkans have adopted not only the culinary traditions of the Turkish invaders, but also the names of some dishes. Perhaps one of the most melodic is gözleme.



This is difficult to pronounce the beautiful name of at least difficult to give an unambiguous definition of cooking. It is based on the Turkish noun "göz", which translates as "eye." It is necessary to assume that this language appeared in the association due to the original form of the food dough and the special arrangement of the filling in it.



Gözleme diverse. It is extremely diverse. In Turkey, gözleme rolled Puff dough, then fried in a pan in butter or baked in the oven. In the restaurant traditional home cooking Budjaka "Gok-Oguz" gözleme - it is rather a pie of tender dough, fried in a large amount of vegetable oil. In its form, this is close enough to gözleme Tatar pasties and is actually the sister of the Bulgarian mekitsi that can be translated as "soft", "Air."



In the south of Moldova gözleme included in the daily diet of many families. They can be hearty breakfast, give the kids to school or to collect her husband to work in the field. Equally respected as a gözleme evinces self starters for the southern tart wine.



Typically, the dough is kneaded for gözleme in the evening. In some families, the south of Moldova for this are still using special wooden trough. Moreover, the most orthodox mistress injected into the dough only domestic yeast. They made their own wine from the sediment, which is formed on the bottom of the barrel in the spring. After a thorough kneading, wooden trough wraps blankets or sheepskin coats. He was then placed for several hours in a quiet place.



By morning, the dough increases in volume at times, becoming light, airy and remarkably resilient. For one gözleme hostess pulls out of kneading dough ball that would fit in the palm of an adult. Then, from his desk floured cake is formed with a diameter of 20-25 centimeters. According to tradition, it is not rolled out with a rolling pin, and stretched his fingers and gently clapping his hands. And, as recognized by many housewives, the rolling pin just do not want to take in hand, as a feeling of tenderness from the touch of the skin to the test too high.



Then on the cake filling is placed and formed a kind of crescent-shaped cheburek. Its edges are held together by the fingers, and then sent to the gözleme kettle with plenty of hot oil. By the way, often in Bulgarian and Gagauz villages used instead of butter melted pork fat, and it gives the finished dish a distinctive flavor.



Gözleme fried in boiling oil for a minute on each side, no more, until golden brown. They were then put in a large enamel basin, and are covered with a clean homespun cloth. As a rule, they are served to the family table in about 15 minutes, ostyvshimi to such an extent that they can already be taken by hand. And this is a must - there is gözleme hands. Cutlery in this case irrelevant.



However, without waiting for that time and not paying attention to the angry shouts of deliberately hostess scurrying around the kitchen, children and families attracted by the scent of the head must snatch from the pelvis to the burning gözleme amazingly juicy filling.



It may be of several types. One of the main beef is of several kinds of meat, including lamb. It matures for several hours, being careful, and flavored with spices vymeshennym. In addition, the very popular gözleme with cheese and potatoes.



Yet the most common filling for gözleme Bugeac on the ground, and, accordingly, the restaurant "Gok-Oguz" is a sheep's cheese or cottage cheese mixed with herbs and eggs. This gözleme nourishing as a separate dish, as it perfectly blends with the house wine.



However, the most widely gastronomic properties gözleme with cheese or cottage cheese are disclosed in conjunction with a dish of chicken, "Manji," which also served in the restaurant "Gok-Oguz." This combination is able to make the change to his principles even the most demanding culinary Guardian Protocol, which for a long time forget about the knife and fork.



However, it is not surprising or even reprehensible. When in the hands of the consumer is smoking hot gözleme, richly impregnated with sauce chicken, which tries to flow on one hand, it is not up to the rules. But in the restaurant "Gok-Oguz" This picture, no one will ridicule. Rather, the guest will grant a knowing smile. Here he is at home, but at home you can always eat with your hands.