If you’re looking for comfort food that’s both satisfying and easy to prepare, let me take you on a journey through two incredible recipes: Gözleme, a beloved Turkish flatbread stuffed with your choice of filling, and Chicken Stroganoff, a creamy, savory dish served with fluffy, golden rice. These recipes are perfect for any occasion and bring together the warmth of tradition with simple, fresh ingredients.
Let’s start with the Gözleme, a delightful flatbread that can be customized with endless fillings. To make the dough, mix 350 grams of flour, 180 ml of lukewarm water, a teaspoon of salt, and about 5 grams of yeast. Knead the mixture until you get a smooth, elastic dough, then let it rest for 20 minutes to relax and rise slightly. Once the dough is ready, divide it into 10 equal portions—mine were about 50 grams each, but you can adjust based on your preference.
The beauty of Gözleme is that you can fill it with whatever your heart desires. I went with two classic options: savory minced meat and cheese. For the meat filling, I sautéed 250 grams of ground beef with finely chopped onion until everything was cooked through and aromatic. Let it cool before using. For the cheese filling, I mixed 250 grams of cheese with one egg and a pinch of salt to create a creamy, slightly salty blend.
Roll out each piece of dough into a thin circle, just like you would for a pie crust. Spoon your filling onto one side of the dough, fold it over, and seal the edges. I recommend checking out photos or videos for guidance if you’re a visual learner. Heat a dry pan over medium heat and cook each Gözleme for about two minutes on each side until golden and slightly crispy. After cooking, brush them with melted butter and cover them with a cloth to keep them soft and warm. Trust me, these are absolutely irresistible!
Now, let’s move on to the Chicken Stroganoff, a dish that’s quick, flavorful, and perfect for dinner. Start by preparing chicken breast—wash, pat it dry, and slice it into thin strips. In a large pot or pan, heat some oil, then lightly coat the chicken strips with flour before adding them to the hot oil. Sear the chicken briefly until it starts to brown, then add a finely chopped onion and sauté everything together.
For the sauce, stir in a small teaspoon of mustard and a tablespoon of tomato paste to add richness and depth. Mix it all well, then pour in enough broth or water to cover the chicken by about two fingers. Season with salt, pepper, and a touch of Vegeta for extra flavor. Allow it to simmer on low heat until the chicken is tender. With chicken, this doesn’t take long, so keep an eye on it. Toward the end of cooking, stir in a generous spoonful of kaymak (or sour cream) to create a luxuriously creamy sauce.
While the Stroganoff simmers, let’s prepare the rice. In a separate pot, melt a little butter and toast one cup of washed and drained rice. Season with salt, a pinch of Vegeta, and a dash of turmeric for a golden hue. Stir everything together, then pour in one cup of boiling water. Let the rice simmer briefly on low heat, then add another cup of hot water. Cover and cook until the rice absorbs all the liquid and becomes tender and fluffy.
Once everything is ready, serve the creamy Stroganoff alongside the fragrant rice. The combination of flavors is divine, with the tender chicken soaking in the creamy sauce and the lightly spiced rice providing the perfect accompaniment.
Both of these recipes bring comfort and joy to the table, whether you’re serving them to your family, hosting a dinner with friends, or simply treating yourself to something special. The Gözleme is perfect for snacking or a quick lunch, while the Stroganoff and rice make a hearty, satisfying dinner. I hope you enjoy making these dishes as much as I do. Wishing you a wonderful day filled with good food and happy moments!
