what is the history of G?zleme?!

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Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine.

The use of layered dough is rooted in the nomadic character of early Central Asian Turks.[6][7][8] The combination of domed metal sac and oklahu/oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in b?rek (especially in su b?re?i, or 'water pastry' , a salty baklava-like pastry with cheese filling), gülla? and baklava.[6][7][8]

B?rek is the general name for salty pastries made with yufka (a thicker version of phyllo dough), which consists of thin layers of dough. Su b?re?i, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. ?i? b?rek (also known as Tatar b?re?i) is fried and stuffed with minced meat. Kol b?re?i is another well-known type of b?rek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül b?re?i (rose) or Sigara b?re?i (cigarette). Other traditional Turkish b?reks include Tala? b?re?i (phyllo dough filled with vegetables and diced meat), Puf b?re?i. Laz b?re?i is a sweet type of b?rek, widespread in the Black Sea region.

Po?a?a is the label name for dough based salty pastries. Likewise ??rek is another label name used for both sweet and salty pastries.

G?zleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sac).

Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling.

Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.

Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, past?rma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.

A?ma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast.

G?zleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word g?z meaning eye. Traditionally, this is done on a sac. G?zleme varieties include:

* Spinach and Feta Cheese
* Spinach and Feta and Minced meat
* Spinach and Feta and Egg
* Egg
* Minced Meat
* Cheese
* Potatoes
* Mushroom
http://en.wikipedia.org/wiki/Turkish_cui…

http://en.wikipedia.org/wiki/G%C3%B6zlem…
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