Turkish Gozleme: Griddled Flatbreads Stuffed with Spiced Butternut Squash and Feta

Mix the flour and 1/2 teaspoon of the salt in a bowl. Add the warm water and 2 tablespoons of the olive oil and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.

Serves 4

Ingredients

• 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
• 1 teaspoon fine salt, divided
• 3/4 cup (180 ml) warm water
• 4 tablespoons olive oil, divided
• 3 cups (400 g) butternut squash, coarsely grated
• 1 small yellow onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or mild chili flakes
• 1/4 teaspoon ground cinnamon
• 1 cup (150 g) crumbled feta cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons butter, melted, for brushing
• Lemon wedges, for serving

Instructions

1. Mix the flour and 1/2 teaspoon of the salt in a bowl. Add the warm water and 2 tablespoons of the olive oil and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.
2. Heat the remaining 2 tablespoons of oil in a wide skillet over medium heat. Cook the onion for 4 minutes until soft, then add the grated squash, cumin, Aleppo pepper, cinnamon and the remaining 1/2 teaspoon salt.
3. Cook the squash for 6 to 8 minutes, stirring often, until tender and any moisture has cooked off. Transfer to a bowl, cool for 10 minutes, then fold in the feta and parsley.
4. Divide the dough into 4 balls. On a floured surface roll each one into a very thin round about 12 inches (30 cm) across; it should be almost translucent.
5. Spread a quarter of the filling over half of each round, leaving a small border. Fold the dough over into a half-moon and press the edges firmly to seal.
6. Heat a large dry griddle or cast-iron skillet over medium-high heat. Cook each gozleme for 2 to 3 minutes per side, until golden with dark blistered spots.
7. Brush both sides with melted butter as they come off the heat. Cut into wedges and serve hot with lemon wedges for squeezing.
8. Gozleme is Anatolian village food, traditionally rolled paper-thin with a long wooden pin called an oklava and cooked on a domed griddle known as a sac. You will find women making them to order at weekly markets all over Turkey, with fillings that follow the seasons. In autumn that means sweet winter squash, whose flavor loves the salty tang of white cheese and a whisper of warm spice.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 15g
• Fat: 26g
• Carbohydrates: 68g
• Fiber: 5g
• Sugar: 5g
• Sodium: 920mg