Gozleme Maker
We left Pamukkale and drove through the rugged Taurus Mountains on our way to Antalya. We stopped for lunch at a small roadside restaurant and watched this woman prepare guzleme for our meal. She rolled the dough very thin, using a broomstick. When it was just the right thickness, she added a stuffing of beyaz penir, spinach and grated boiled potato, folded it over and cooked it on the surface of a domed oven. Her husband, a professional wrestler who owned much of the surrounding land, made us fresh ayran from yogurt and water and a simple salad of tomatoes and cucumber. He danced and sang as he brought our meal to the tables.
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