Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Course Side Dish
Servings 8

Ingredients
  

Flatbread Dough

  • 4 cups Sysco Classic all-purpose flour
  • 1 1/3 cup warm water
  • 1/2 cup Arrezzio Imperial olive oil
  • 1 pinch Sysco Classic Kosher salt

Spiced Chicken Filling

  • 2 cup Sysco Imperial Shredded Chicken Tenderloin
  • 1 tbsp Arrezzio Imperial olive oil
  • 1/2 cup Imperial Fresh red bell pepper, diced
  • 1/2 cup Imperial Fresh white onion, diced
  • 2 each Imperial Fresh garlic cloves, minced
  • 2 tbsp Imperial Fresh parsley, chopped
  • 1 tsp Imperial/McCormick ground cumin
  • 1/2 tsp Imperial/McCormick ground sumac
  • 1/2 tsp Sysco Classic kosher salt
  • 1/4 tsp Sysco Imperial ground black pepper
  • 1/4 tsp Sysco Classic walnuts, chopped
  • 2 tbsp pomegranate molasses
  • 3/4 cup Arrezzio Imperial olive oil
  • 1/4 cup Sysco Natural lemon juice
  • 1 tsp Sysco Classic kosher salt
  • 1 tsp Sysco Imperial ground black pepper
  • 2 cups Imperial Fresh baby spinach
  • 1/2 cup Sysco Imperial feta cheese, crumbled
  • 1/2 cup Imperial Fresh parsley leaves
  • lemon wedges for garnish

Instructions
 

  • Flatbread Dough: Stir allingredients in a bowl with awooden spoon; transfer doughto lightly floured work surfaceand knead until smooth andelastic, about 2 minutes. Coverdough; let rest 30 minutes
  • Spiced Chicken Filling: Heat oilin a sauté pan over mediumhigh heat. Add bell pepper andonion; cook until tender, about5 minutes, stirring occasionally.Add garlic; cook until fragrant.
  • Stir in Sysco ImperialShredded Chicken Tenderloin,parsley, cumin, sumac, salt andblack pepper; cook until heatedthrough. Remove from heat;stir in walnuts and molasses.Makes about 4 cups.
  • Turkish Flatbread: Divideflatbread dough into 8 pieceson lightly floured work surface;roll each piece into a very thin12-inch circle.
  • Top half of each circle with ½cup spiced chicken filling; brushedges of circle with water. Foldremaining half of dough overfilling (turnover-style); pinchedges to seal. Transfer flatbreadsto parchment-lined sheet trays;cover and refrigerate. Makes 8flatbreads.
  • To serve, heat a nonstick sautépan over medium-high heat.Brush both sides of the Turkishflatbread with 1 tablespoon oil;add to sauté pan and cook untilgolden brown and crisp, about8 minutes, turning once.
  • Whisk ½ tablespoon oil andlemon juice, salt and pepperin a bowl;
  • Add spinach, cheese andparsley. Serve spinach saladwith spiced chicken-stuffedTurkish Flatbread garnishedwith lemon wedges.
Keyword Spiced Chicken-Stuffed Turkish Flatbread (Gözleme), the edge
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