How to cook
Pour the milk into a large bowl and gradually add the flour, knead a medium firm and smooth dough that can be rolled. Divide it into balls, about the size of an apricot, for example. Roll out each ball thinly on a floured surface with a thin rolling pin, which is also floured.
The thinner the sheets, the better the taste. Sprinkle with crumbled feta cheese, fold the sheets into envelopes, and finally press the envelopes with your fingers, to prevent them from opening.
Thus prepared gözlemes are put to fry until golden on both sides in hot oil in a large pan with a thick bottom.