Gomleze con Pollo: Latin American Twist on Turkish Gomleze

Ingredients

In this Latin American adaptation of Gomleze, we incorporate Latin American ingredients and flavors to give the dish a unique twist. Instead of using traditional Turkish spices, we use Latin American spices like cumin and paprika to infuse the filling with a smoky and slightly spicy flavor. Additionally, we replace some of the traditional Turkish vegetables with Latin American staples like bell peppers and onions to add a vibrant and fresh element to the dish. We alse have the original recipe for Gomleze, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the shredded chicken, diced bell peppers, diced onion, minced garlic, cumin, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle.
5. 5.
   Place a spoonful of the chicken filling onto one half of the dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal the gomleze.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Place the gomleze on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the gomleze are golden brown and crispy.
9. 9.
   Serve hot and enjoy the delicious fusion of Turkish and Latin American flavors.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the filling.
• Bell peppers — Dice the bell peppers into small, uniform pieces for even distribution in the filling.
• Cumin and paprika — Adjust the amount of spices according to your preference for smokiness and spiciness.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or chili powder.
• Serve the gomleze with a side of salsa or guacamole for an extra burst of flavor.
• Experiment with different fillings such as cheese, spinach, or black beans to create your own variations.
• Make a double batch of gomleze and freeze the extras for a quick and convenient meal option.
• For a crispier crust, brush the gomleze with melted butter before baking.

Serving advice

Serve the Gomleze con Pollo hot as a main course. Accompany it with a fresh salad or steamed vegetables to complete the meal.

Presentation advice

Arrange the Gomleze con Pollo on a platter, showcasing their golden brown crust. Garnish with fresh herbs like cilantro or parsley for a pop of color.