Here’s a fact you can impress your friends with: in the city of Bristol, there are 91 registered languages. Bonus points for naming them all!

The 91 Ways scheme aims to connect Bristol's cultural diversity through food, by bringing people together to discuss their love for food and how it has influenced their lives.

A recent offering is Turkish gözleme and comes from Kerry Burns who set up The Wheel Food Company. She trades from a Dutch cargo cycle at food markets across the city -you'll find her at the Wednesday and Friday food markets on Wine Street from 10-4 as well as the Harbourside Market from 11-5 on Saturdays and Sundays at Broad Quay. 

Turkish Street food -Wheel Food Company

Kerry's Bristol foodie tips:

  • Top tips of places to eat -  Of course I like my street food, and would heartily recommend any number of brilliant stalls at the Harbourside Market or St Nicholas markets. But I'm addicted to the beet hummus with sourdough at Poco, I adore Bell's Diner for just about anything on the menu and a sunny lunch at Yurt Lush is dreamy. For a cheeky wrap or snap at lunchtime, Sonni's in St Werburghs is brilliantly cheerful.
  • Where to buy good food - Better Food Company is hard to beat for most foodstuffs, The Fine Cheese Company in Bath has an incredible range of local cheeses and the Wednesday farmers’ market at St Nicholas Markets is a gem. I've also just discovered some of the best salad on earth is being grown at Strode Valley Organics in the Chew Valley.
  • Favourite places to go in the city - It sounds quaint, but even the smallest park in the city can so easily connect to nature. My local park, where my dog takes me for a walk each morning has - seasonally - plums, cherries, sloes, greengages, cobnuts and blackberries, so I'd rate it and any open park space in the city for that link to the seasons.

St Nicholas Markets

Photo credit: Morgane Bigault

Kerry's Turkish street food story:

I started wanting to sell soup and sorbet - two things I personally love - but I always had plans to develop the offerings to include other food items I have seen and enjoyed elsewhere. It took less than 2 weeks of trading sorbet in an ice-cream-filled market to press fast forward on my development plans.

Having travelled a number of times in Turkey, I had been struck by the variety of excellent street food stalls. Equally, it made me wonder why it was that across the world, Turkish fast food seems to equal kebabs and not much more. There are dozens of delicious fast foods and one needs to spend just an hour or two wandering near Eminonou in Istanbul to see some of the richness on offer. 

My favourite is gözleme, which comes from göz meaning pocket or compartment in Turkish, and relates to the way the dough is folded round the filling before cooking, traditionally done on a saj or saç domed oven.

My own moment of discovery happened in the city of Kütahya on the Anatolian plateau in central-western Turkey. I was driving home to the UK from a music festival on the south coast, and with several friends we’d stopped to look at ceramics in this city. Quickly bored with pots and plates, I found my way to a street food stall making gözleme. That moment hasn’t left my memory since.

The dough recipe I follow is fairly traditional and includes live yoghurt, which gives the unique and delicious consistency. Most Turkish homes and families appear to have their own very slightly different recipes, all of which are better than all others!

If you want to make something approximating a traditional gözleme at home, try this basic recipe, which makes enough for 8 or 10 gözleme:

450g flour

125g water

150g fresh live yoghurt

4g dried yeast

5g salt

7g caster sugar

Mix all the ingredients together well and leave to sit for 10 minutes. After 10 minutes, knead well with hands covered in vegetable oil to prevent the mix sticking. Cover and leave somewhere warm to prove for 40 mins to an hour – depends on temperature.

Whilst waiting for the mix to prove, make your filling. A simple but delicious filing is 200g of feta cheese, mixed by hand with a good handful of chopped fresh mint, a teaspoon of chilli powder and 250g of roughly chopped spinach

The dough mix should have risen to nearly twice its original size by now.

Dividing into 8 or 10 portions, roll each one on a well-floured surface until thin and rectangular at around 8 x 6 inches  – you could aim for cardboard rather than paper thin. When rolled, fill with a handful of the mix spread evenly across the surface.

Quickly fold over, seal the edges with your fingers and pop straight into a hot dry non-stick griddle pan, or a large frying pan will do just as well.

Cook on each side until the surface is browning nicely, then serve sliced with a lemon wedge and a side salad.

In Turkey they are stuffed with all sorts of fillings, from minced lamb to white cheese with parsley. I like to think mine are more Turk-ish than truly Turkish as they include vegetarian feta from the Artisan Cheese Company in Bath, alongside spinach, mint & chilli and are served with pomegranate molasses. I'm also making them now with chorizo, halloumi and rocket with a piquant drizzle of Ginger Beard’s Preserves Moor Amor Chipotle Ketchup, so have slightly departed from tradition, but that doesn't stop them from being a delicious fast food that's cooked freshly to order.

Turkish Street Food

Photo credit:


The Harbourside Market
Covered Market/Market Hall
Harbourside Market

Taking place along the Watershed’s covered walkway on Bordeaux Quay, the Harbourside Market provides access to high-quality, locally-produced food and showcases arts and crafts created in Bristol and the surrounding area.