Aldi’s International Cuisine: Turkish Style Gozleme

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Unlike the theme of my other posts, rather than compare brands today I wanted to review Aldi’s Turkish Style Feta and Spinach Gozleme and Lamb and Spinach Gozleme from their International Cuisine line. They can be found in the Frozen isle section and at $3.99 are quite reasonable for price as opposed to buying them freshly made which can put you out around $9-$12 each.

When it came time for eating, the cooking instructions showed that the only method of cooking was to pan fry using a very hot fry pan and oil however there was no instruction at all on whether or not to thaw the Gozleme before cooking. Never having cooked frozen Gozleme before I decided to go with a trial and error approach.

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Pulling the pale slabs out of the plastic I noticed that there was a slight variation in size which reminded me a little more of homemade Gozleme and less like an item straight off a production line. Step 2. of the cooking instructions said to place the Gozleme in the pan flat and cook in the hot oil until browned. After placing the Lamb and Spinach Gozleme in the pan it wasn’t long before the pan started to smoke which upon taking a closer look I noticed was probably because the Gozleme (being frozen) was not completely flat on the pan and unevenly cooking with some parts nearing black. I turned down the heat and flipped the Gozleme and realised it was still quite frozen.

With the Feta and Spinach Gozleme I decided that a more even cooking surface would probably be better and opted for the sandwich toaster. For this method I used enough baking paper to cover the surfaces of the toaster and then sprayed some oil straight onto both sides of the Gozleme and then put it straight into the sandwich press. It took a little longer to cook than the pan frying did but had a much more evenly cooked surface but probably not as browned as it traditionally is, mainly due to the cheesy goodness oozing out from the sides which as a natural reflex I wanted to stop the cooking and keep it all for myself.

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Looking at both my options after they were cooked I quickly noticed that I didn’t exactly have an in between… one was a little too browned while the other one could have used a little more but when it comes to food I’m not one to discriminate and would gladly demolish both.

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When it came to taste test time both variations where delicious however I could really pick the difference in the two cooking methods. The pastry for the Lamb and Spinach was a little more crumbly and dry as opposed to the Feta and Spinach but both resembled the traditional flavours of mums homemade Gozleme with the only minor difference being that we usually use fresh parsley, dill and spring onions in our feta Gozleme rather than the spinach.

The packaging suggested eating both variations of the Gozleme with a squirt of lemon juice. Although at home we don’t traditionally eat Gozleme using lemon I decided to give it ago. It wasn’t the greatest combination with the Feta and Spinach but did wonders with the flavours in the Lamb and Spinach and also helped with the dry crumbly texture of the pastry from the fry pan method.

Overall, both options were delicious but the oozing salty goodness of the cheese has to be my favourite.

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