Potrebno vam je:

1 kilogram otkoštenog zabatka (s kožom)
Dvije – tri kriške feta sira (izdrobite prstima)
1 vrhom puna kašika mazivog sira (ja sam koristila vajkrem)
3 komada sušenog paradajza (po želji)
3 čehnice bijelog luka (usitnjenog)
So, biber, po zelji peršun I menta.
Puter I maslinovo ulje
 
Potreban vam je I konopac za pečenje

Proces:
 
Meso posolite I pobiberite.

​U jednu zdjelu pomijesajte sve ostale navedene sastojke. Zabatak filujte sa jednom kašičicom fila, pažljivo zatvorite na način da formirate rolnicu I obmotajte konopcem, pa lagano stegnite.
 
Tepsiju stavite na kolo, rastopite puter i ulje i prepržite meso lagano ga okrećući sa svih strana. Kada lijepo porumeni, ubacite u zagrijanu rernu I pecite još 15tak do 20 minuta. (180C)
 
Posluzite uz sampinjone i svjezu salatu.

​Preparing Gözleme from scratch it is not hard work. Actually you can have it on your table in less than half an hour.
Gözleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast. It can be filled with feta, spinach or minced meat. In Turkey they will use lamb meat most often, but you can use any red meat you like.
 
How to make it
First prepare the dough, by using only flour, salt and lukewarm water. Knead thoroughly to form a soft dough, and roll into several balls. Place the balls on a floured surface, cover with a cotton cloth and leave them to rest for about 30 minutes.
Meanwhile you can prepare the filling of your choice.  Below I propose three different types:

MEAT FILLING:
On preheated oil, sauté the red and white onions, fresh red peppers cut into small cubes (pepper can be omitted), minced meat and spices:
Salt, pepper, red pepper, parsley. Cumin and mint as desired.
 
FILLING WITH CHEESE
Feta cheese, full fat sour cream, parsley. Mint as desired.

FILLING WITH SPINACH
Spinach, feta, sour cream, salt and pepper.
  
Heat a non-stick pan without using oil.

Spread the dough as thin as you would for a pie. File the dough as you see in the attached photos below.  Smaller pieces will be easier and faster to fry. Make sure the filling does not leak out of the dough.

Fry on both sides until browned and butter each of the fried pieces.  Serve with slice of lemon.

Pripremiti Gözleme nije težak posao. U manje od pola sata možete ga imati na svom stolu. Gözleme je vrlo popularan oblik street fooda u Turskoj i obično se služi za doručak, ali je sjajan prijedlog za druženja ili lagani obrok u bilo koje doba dana.
​
Gözleme je kombinacija filovane jufke, poput one koju pripremimo za domacu pitu, przene na tavi. Mozete je punititi fetom, špinatom ili mljevenim mesom. Turci uglavnom koriste janjetinu, vi možete bilo koje crveno meso.

Kako ga pripremiti?
Najprije pripremite jufke, tako sto cete koristiti brasno, so i mlaku vodu. Dobro nakuhajte tijesto, pa ga podijelite u vise dijelova I oblikujte loptice. Potom pokrijte pamucnom krpom i ostavite da omeksa kako biste tijesto lakse razvukli.
U medjuvremenu pripremite filling. Dajem vam prijedlog za tri razlicite vrste.
 
FILLING S MESOM:
Na zagrijenom ulju predinstajte crveni I bijeli luk, svjezu crvenu papriku isjecenu na sitne kockice (paprika se moze I izostaviti), mljeveno meso i zacine:
So, biber, crvena dimljena paprika, persun. Kumin i menta po zelji.
 
FILLING SA SIROM
Feta sir, punomasna pavlaka, persun. Menta po zelji.
 
FILLING SA ŠPINATOM
Špinat, feta, pavlaka, so i biber.
  
Zagrijte neprijanjajucu tavu bez ulja.

Razvucite jufke tanko gotovo kao za pitu. Filujte tijesto na nacin kako vidite na slici. Manje komade cete lakse i brze prziti. Potrudite se da fill ne curi iz tijesta.

Preprzite s obje strane dok ne porumeni I premazite puterom svaki od isprzenih komada.  Posluzite sa kriskom limuna.    

Ramen je azijski nacin pripreme supe s nudlama s razlicitim proteinskim varijacijama. Sprema se brzo uz koristenje pileceg temljca, svjezeg povrca, a sluzi se s nudlama i proteinom po zelji. 
 
Vrlo je okrepljujuce, veoma lagano i pogodno za one koji paze na prehranu. 
 
Ukoliko imate spreman pileci temeljac, dalja priprema ce vam uzeti desetak minuta. Ako ga nemate spremnog i nemate vremena za pripremu, mozete koristiti i pilece kocke u vodi, ali da znate da to smatram varanjem! 
Najbolje je spremiti pileci temeljac, procijediti ga i krenuti s daljom pripremom. 
 
Za ovaj recept vam je potrebno:
-Pileći temeljac
-Pileća prsa 
-Nudle 
 
U blender stavite sljedeće povrće i sve zajedno sitno izblendajte. (nemojte pretjerati I pretvoriti u pastu)
 
- 2 čehnice bijelog luka 
- 1 srednje velika glavica crvenog luka
- Djumbir (komad cc 5cm debljine prsta)
- Celer cc 5 cm od stabljike celera) 
- Korijander ili peršun)
- Crvena chilly papricica (ako ne volite ljuto odstranite joj sjemenke)
 
Takodjer ce vam biti potrebno:
-Maslinovo I sesamovo ulje, Oyster sos, riblji sos, rizino sirce (mozete mijenjti sa jabukovim), soja sos I sok jedne limete ili limuna
2 kasike tamnog secera (Muscovdo, kokosov secer ili secer secerne trske)
 
Priprema:
 
Pocnite s piletinom. Mozete je prziti na tavi ili obariti. Ukoliko je przite u tavi, posilite je i pobiberite te preprzite s obje strane po dvije minute prije nego je ubacite u vrelu rernu na dodatnih 5 - 7 minuta, ovisno o debljini mesa.
Ako je barite, onda je ubacite u procijedjeni temeljac i lagano kuhajte 10 minuta. 
 
Nudle spremite prema uputama s pakovanja. Obicno im ne treba duze od 4 - 5 minuta i ja ih kuham u temeljcu pored mesa. Sve zajedno u istoj serpi, s tim da meso stavim ranije. 
 
Dok se meso i nudle kuhaju, zagrijte tavu i u nju sipajte maslinovo i sesamovo ulje. Usitnjeno povrce na tom ulju dinstajte dok crveni luk ne poprimi staklastu boju - cc 2 minute. Dodajte 2 kasike tamnog secera pa mijesajte jednu minuticu. Potom sipajte rizino sirce, Oyster sos I fish sos – svega po dvije – tri kasike. Na kraju dodajte pola manje čaše soya sosa i sok jedne limete ili limuna. Sve neka skupa krcka nekoliko minuta prije nego u to dodate procijedjene nudle. Onda sve to lagano preprzite zajedno, nekoliko minuta i spremno je za serviranje.
 
U dublju zdjelu stavite nudle, zalijte temeljcom i na vrh stavite izrezana pileća prsa. Preko isijecite svjezu chilly papricicu (uklonite sjemenke ako ne volite mnogo ljuto), svjezi persun ili korijander i mladi luk.

Lovers of sprouts, I reveal to you a super technique thanks to which, in just 10 minutes of baking, you can get fine sprouts with caramelized crispy edges, relieved of specific bitter taste characteristic of this vegetable rich in vitamins and antioxidants.
I also share with you few different dressings for them. Serve them as a side dish or main course.

Basic recipe for baked sprouts:

- Fresh curds
- Salt, pepper, olive oil
- Alu foil

Process:

Turn the oven on to 190C, lower the baking in the oven and turn on the lower heater. Put a few tablespoons of olive oil in a saucepan and let it heat in the oven. Peel the sprouts, cut in half, season and oil slightly.
When the olive oil is hot in the oven, remove sprouts and quickly transfer to the pan, spreading all over it and cover with the aluminum foil. It will help you get the taste of the bare sprouts and eliminate their strong bitter taste. Bake for 10 minutes at 190 - 200C (depending on oven strength).  Prepared in this way, they will be a great side dish. If you serve them as a meal, you can enrich them with nuts, dried fruits and a variety of dressings. Here are some suggestions from which you can make a combo that suits you:

SPICES: In addition to salt and pepper, as the basic spices, the following spices are a good match for the sprouts:

-Turmeric
-Smoked red pepper
-Cumin
-Chilly powder
-Susan Chilly seeds
-Parsley, thyme, oregano…

​HONEY BALSAMIC BRUSSELS SPROUTS
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 1/2 tablespoons balsamic vinegar with 1 ½ teaspoons honey.
•  Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.

ROASTED BRUSSELS SPROUTS WITH LEMON (AND PARMESAN)
•  Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
•  Roast according to directions.
•  Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.    

ROASTED BRUSSELS SPROUTS WITH SRIRACHA & HONEY
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 tablespoon honey with ½ tablespoon sriracha.
•  Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.