Turkish-Style Stuffed Flatbreads with Butternut Squash and Cheese

Gozleme, a traditional stuffed T urkish flatbread, is made by filling an unleavened dough called yufka then cooking the bread on a wide, round griddle. F or a q uick weeknight version, we use flour tortillas. T he nontraditional vegetarian filling here is a nice balance of sweet winter sq uash with onion, warm spices and salty halloumi cheese. Serve the flatbreads with a simple yogurt sauce made by mix ing together 1 cup plain whole-milk yogurt, 2 tablespoons lemon j uice and ½ teaspoon each ground cumin and kosher salt, then drizzle with ex tra-virgin olive oil. Don’t underprocess the squash and onion mix ture. P ulse until the pieces are about the siz e of grains of rice. I f the mix ture is too coarse, it will take much longer to cook through and the finished tex ture won’t be smooth.

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% Daily Values based on a 2,000 calorie diet

Step 1

I n a food processor, pulse the squash, onion, ½ teaspoon salt and ¼ teaspoon black pepper until finely chopped (the pieces should be about the size of grains of rice), 15 to 20 pulses.

Step 2

I n 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 sq uash mixture, stir in the halloumi, Aleppo pepper, cumin and cinnamon. Taste and season with salt and black pepper. D ivide evenly among the tortillas, spreading it over the center third, and fold the sides over the filling like a business letter.

Step 4

I n 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. U sing the remaining 1 teaspoon oil, cook the remaining filled tortillas in the same way