New York must be one of the few cities where Mexican food is invoked to explain Turkish. Several years ago, in a made-over Sunset Park coffee shop, the menu description for gözleme encapsulated the filled flatbread as a "quesadilla." Though less explicit, "sucuk quesidilla," in the window of a Sheepshead Bay gyro joint, probably identified a similar item.
There's little need for south-of-the-border shorthand, however, at this small take-out pastry shop; it's easier to ask for "one like that" in the hands of a fellow customer. Mind you, my well-stuffed potato gözleme ($7) was very hot when served; you might want to carry it for a few minutes as an ad hoc hand warmer before you dare to take a bite. The density of the hand-rolled, butter-brushed filo dough ensures that your gözleme won't cool off too precipitously; in that same wise, it's quite filling, too.
A parting curiosity: Tabasco is the default hot sauce at Mmm...Enfes. According to the proprietress, it's very similar to the traditional condiment, which is difficult to source in New York, except that the Turkish version is actually a little hotter.
70 West 39th St. (Fifth-Sixth Aves.), Manhattan