The same idea, hut cooked with different utensils the gözleme on a griddle and the saç böregi in a wide, slightly curved pan (the saç,). They can both he filled with an interesting combination of vegetables, cheese, sucuk, eggs and pastırma. The filling is spread on to the gözleme while it is still cooking, and then it is rolled up into a cone. The saç böregi is prepared by placing the filling in the middle of the uncooked dough; it is then folded in half and the edges are pressed together to seal it like an envelope before cooking it on both sides. Plain gözleme are also eaten for breakfast, spread with honey.
© 1995 Ghillie Basan. All rights reserved.