Skip to main content
LoginSign Up
Turkish-Style Stuffed Flatbreads with Butternut Squash and Cheese

Turkish-Style Stuffed Flatbreads with Butternut Squash and Cheese

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Gozleme, a traditional stuffed Turkish flatbread, is made by filling an unleavened dough called yufka then cooking the bread on a wide, round griddle. For a quick weeknight version, we use flour tortillas. The non-traditional vegetarian filling here is a nice balance of sweet winter squash with onion, warm spices and salty halloumi cheese. Serve the flatbreads with a simple yogurt sauce made by mixing together 1 cup plain whole-milk yogurt, 2 tablespoons lemon juice and ½ teaspoon each ground cumin and ¼ teaspoon kosher salt.

Tip

Don’t underprocess the squash and onion mixture. Pulse until the pieces are about the size of grains of rice. If the mixture is too coarse, it will take much longer to cook through and the finished texture won’t be smooth.

Ingredients
  • 12

    ounces peeled and seeded butternut squash, cut into rough 1-inch cubes

  • 1

    medium yellow onion, roughly chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter

  • 1

    tablespoon tomato paste

  • 1

    medium garlic clove, finely chopped

  • 4

    ounces halloumi cheese, crumbled (1 cup)

  • 1½

    teaspoons Aleppo pepper or ½ teaspoon red pepper flakes

  • ¾

    teaspoon ground cumin

  • ½

    teaspoon ground cinnamon

  • 8

    5-inch flour tortillas

  • 2

    teaspoons grapeseed or other neutral oil

Step 1

In a food processor, pulse the squash, onion, and ¼ teaspoon each salt and black pepper until finely chopped (the pieces should be about the size of grains of rice), 15 to 20 pulses.

Step 2

In a 12-inch nonstick skillet over medium-high, melt the butter. Add the squash mixture and cook, stirring occasionally, until beginning to brown, 7 to 9 minutes.

Add the tomato paste and garlic, then cook, stirring, until fragrant, 1 to 2 minutes. Transfer to a medium bowl and cool for about 5 minutes. Meanwhile, wipe out the skillet.

Step 3

To the squash mixture, stir in the halloumi, Aleppo pepper, cumin and cinnamon. Taste and season with salt and black pepper. Divide evenly among the tortillas, spreading it over the center third, and fold the sides over the filling like a business letter.

Step 4

In the same skillet over medium, heat 1 teaspoon of oil until shimmering. Add 4 of the filled tortillas and cook until golden brown on both sides, about 3 minutes per side, then transfer to individual plates.

Using the remaining 1 teaspoon oil, cook the remaining filled tortillas in the same way.

Featured in