BETTY MAGGIRA – TV HOST | SHOW WOMAN

MY CHILDHOOD THRACIAN PIE

This pie is one of my fondest memories from childhood ! I grew up in Xanthi, and my grandmother Despina, with whom I share my name, was from Smyrna. My mother was an entrepreneur and worked long hours, so I often ate with my grandmother. Her speciality was making the tastiest pie you’ve ever had in minutes flat. She would make the phyllo with simple ingredients, fill it with a mix of egg, feta, and spices, fold it into a square and fry it in cast-iron over the wood-burning stove. I can still vividly remember the flavour and aroma of that pie! These pies are what is known as Thracian “gözleme” and can be eaten crispy, or soft, sprinkled with sesame seeds or drizzled with honey. They were named after Göz, the Turkish word for eye. That’s because their dough is so thin that when fried, it bubbles up and the bubbles are like eyes. 

INGREDIENTS
1 cup water
5 g fresh yeast
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon salt
3 cups flour
300 g feta
sunflower oil for frying

PREPARATION

• In a bowl, mix together the water with the yeast, olive oil, vinegar, salt, and flour.
• Knead and separate into small balls.
• Open each ball into a thin sheet of phyllo.
• Fill with cheese and close like a folder.
• Fry on both sides in hot oil.
• The pie can be served either savoury, or sweet, with honey and sesame seeds.