Wikipedia
Gözleme is a traditional savory Turkish flatbread and pastry dish, made of hand-rolled leaves of yufka dough that are lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.
The name derives from the Turkish word göz, meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Typically, this is done over a sac griddle.
Toppings for gözleme are numerous and vary by region and personal preference, and include a variety of meats ( minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses ( feta, Turkish white cheese, lavaş, lor, çökelek, kaşar, kaşkaval), as well as eggs, and seasonal herbs and spices.
Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. minced beef, "kıymalı"; spinach and feta, "ıspanaklı"; potato and onion, "patatesli"; etc.) to the contemporary (e.g. chocolate and orange zest; walnut and banana with honey; smoked salmon and lemon; etc.) proliferating across the country's restaurants, cafes, and food carts.