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Turkish-Style Stuffed Flatbreads with Butternut Squash and Cheese

4 Servings

40 minutes

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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.

4

Servings

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.

40 minutes

Ingredients

  • 12

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

  • 1

    medium yellow onion, roughly chopped

Directions

  1. 01
    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.

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Reviews
Leslie B.
January 12, 2023
Delish!
Like a quesadilla but less cheese and so savory. Easy to make.
Jonathan M.

Step 1 lists salt twice. Is this correct?

Lynn C.

Hi Jonathan -

You are correct - that is a typo. It has been fixed. We have been adjusting our recipes to account for our change from Diamond Crystal to Morton's kosher salt and both amounts were left in place. The correct amount is 1/4 teaspoon each of salt and pepper. If you used 1/2 teaspoon and use Diamond Crystal it shouldn't make a difference but if you used 1/2 teaspoon of Morton's it could be a bit salty. Thanks for the heads up!

Best,
The Milk Street Team

Jonathan M.

This is an excellent recipe. The filling is very well seasoned, and there's a good balance between filling and cheese. And while I don't love flour tortillas, they're perfect in this recipe. My wife saw it and thought it was beef. When she tasted it she didn't miss the meat.

Antonia F.

Did not like the halloumi in this. Warm or cold, halloumi cheese chews like pencil erasers. Made a second time with feta and that was much better.

Kathy M.

My meat-loving husband loved this. Bought a Lebanese flatbread called Markouk at a local eastern Mediterranean market (Watertown, MA). Its quite thin, so rolled it around the filling a few times. Was delicious as it made a much delicate, flakier wrapping.

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