On Thursday at work we had gozleme for lunch. Every week on “goz day”, a couple of the girls very kindly take everyone’s orders and money and get goz for everyone – around half an hour before they leave, they come around asking the question: “Are you gozzing today?” I’ve written about gozleme before – the first time Jac and I ever ate gozleme was at the Midland Military markets in 2005. For those who don’t know, it’s a kind of Turkish flat bread with yummy stuff inside, cooked on the hot plate. I chose to have mine filled with chicken, onion, capsicum, spinach and mushrooms. It was served with a wedge of lemon (which I didn’t use – I never squeeze fresh lemon juice on anything, not even fish or with pancakes and sugar) and garlicky sauce for dipping. I brought my goz back to my desk, quietly took out my camera, switched the flash off and sneakily snapped a couple of photos before anyone noticed what I was doing. It’s going to be tricky keeping my food photography a secret from everyone at work.
Anyway, the goz was delicious – I ate it with my fingers, just picking up the pieces, dipping and biting. I ate it all and felt pleasantly full. Most surprisingly, I didn’t feel sleepy at all after lunch. I think I was just too busy and focused on what I had to do to get sleepy. Next time, which will be next Thursday, I think I will try lamb, spinach, mushrooms and sundried tomatoes.
I'm TFP, a food blogger from Perth, Western Australia.
{ 12 comments… read them below or add one }
Yea! A bunch of new photos and posts!
It takes a while, but your new co-workers will soon embrace the photo-taking and the flash! My co-workers warmed up to my food blogging, and one of them even started a food blog this month. In a month, they’ll fall in love with TFP and read it religiously.
man, i love reading about your food escapades :) always makes a bleary London day seem less dull.
makes me wonder though – how’s your waistline?
passionate eater, I don’t think she wants them reading her blog. She wants to keep work & play separate.
tfp, is the outside of bread spread w/ butter or anything or is it dry? How do you order- whatever you want or using a set menu? I bet the lamb you’re getting next week would taste good w/ tzatziki sauce!
I never squeeze lemon on anything either. My partner’s family is crazy about the fresh lemon, but I just can’t get behind it. I am also having the new job, fitting in the food blog issue. I am sure eventually, we will both be embraced for our efforts!!!
Yum! It’s like a twist on a regular sandwich (for me anyway, I haven’t seen anything like it in my neck of the ocean!). I’m going to search out some flat bread and I bet I could use my cast iron skillet and another heavy pan on top as weight and try to duplicate at home. I just LOVE the name, though…goz! Gozzer! Yum!
If you decide to be the stealth food pornographer at work…I just saw these teeny tiny cameras that are about 2-inch long. I’m sure the pictures wouldn’t be as sharp as your camera…but think of the Bond…Jane Bond…opportunities! ;-)
Have you tried the Goz in Belmont forum. We had that for the first time 2 weeks ago. They have other Turkish bread too.
I’ve never seen this dish before. It intrigues me.
ChubbyPanda, doesn’t it look like a quesadilla though?
Mmm…this looks quite yummy.
Passionate Eater,
I hope to keep this site a secret from work. Not that I mean to write anything of significance about work here… I don’t know, I just don’t want everyone from work knowing me TOO personally.
jojo,
My waistline is just fine. Hey, if anyone who’s met me in person reads this, feel free to comment on my waistline for the benefit of jojo and others who email me asking me if I am fat. I tell them I am not (which those of you who’ve met me will know is the truth) but I think they all reckon I’m lying! :)
Nicole,
I don’t actually know if they put anything on the bread. If I go along to buy the goz next time I’ll watch more closely as they cook it. The menu gives you a choice of lamb, chicken or vegetarian, and then the options to add the extras like fetta, mushrooms, sundried tomatoes etc.
dynagrrl,
Yeah – I find fresh lemon is too potent and if I squeeze any on my food all I can taste is lemon!
Hope your new job adjustment is going well! As you can tell by my slow replies to comments and once-a-week bulk postings, I’m still not managing to fit in blogging during the week. But the job is going really well – I love it.
Denisse,
Hahahah Jane Bond, me? Noooo! :)
It’s quite thrilling to have to sneak my camera out and take photos with no one noticing! I kind of want to see how long I can keep it up. I’ll fess up if I get caught taking photos, but until then…
flower,
We don’t go to Belmont Forum much, but I’ll remember the goz next time!
Chubbypanda, Nicole,
Yes, it is rather like a quesadilla! In fact, I’ve explained what gozleme is to people who’ve never heard of it but have eaten Tex-Mex/Mexican food by likening it to a quesadilla.
The Home Cook,
It is… and I reckon gozleme, quesadilla and calzone are all long lost distant cousins – variations on similar ideas.
Hi Hi
just wondering, where abouts do you get this Goz?
A_b_C,
This goz comes from the Turkish gozleme stall at the Station Street Markets in Subiaco, which open on Thurs, Friday and weekends.