Turkish Gözleme

Yufka is a versatile term in Turkish: yufka is a thin unleavened flatbread; or the dough used to make that flatbread; or a pastry sheet similar to filo but just a touch thicker; or is sometimes used as another name for a sheet of filo pastry. According to Turkish food writer Aylin Öney Tan, “Anything could be called yufka; they range from dried, flat breads made as a winter provision to paper-thin sheets of baklava pastry.”They are used to make wraps; they form the basis of Turkish börek, the flaky, savory rolled pastries popular across much of the former Ottoman Empire. And they are used to make Gözleme. Gözleme are a kind of savory hand pie, a Turkish turnover consisting of sheets of yufka folded around cheeses or meats or vegetables. There are restaurants in Chicago that serve them but earlier this month I was visiting family in Bend, Oregon and took the opportunity to try a local Turkish food truck there called Eky’s. Eky’s is situated along with a few other trucks in a yard…