The Turkish flatbread filled with cheese or spinach and cooked on a convex griddle is gözleme. It is a savory stuffed turnover made by rolling dough thin, adding a filling, sealing it, and cooking it on a griddle.
The dough is usually unleavened and made from flour, salt, and water, although yeast dough is also used. Fillings vary widely by region and preference. Spinach with Turkish white cheese is a familiar combination, while potatoes, minced meat, herbs, peppers, and other cheeses are also common. Butter or oil is often brushed onto the cooked bread.
Traditional preparation uses a saç, a broad convex metal griddle. The shape helps the thin dough cook evenly while the sealed edges hold in the filling. Gözleme may be served flat, rolled into a wrap, or cut into pieces.
The name is linked to közleme, meaning to cook or grill over embers. The word is recorded in a Turkic language as early as 1477. Gözleme is often confused with börek, but börek generally refers to layered or filled pastries made with yufka or similar dough.