Orjinal Kayseri Yağlamasi (Şebit) Nasıl Yapılır? ️ Yağlama Recipe! Pro and Tips
Orjinal Kayseri YAĞLAMASI (Şebit) Nasıl Yapılır?🍽️✨YAĞLAMA Recipe! Pro and Tips! 🌟 is a medium Turkish recipe that serves 6. 700 calories per serving. Recipe by Yemek&Yemek on YouTube.
Prep: 1 hr 55 min | Cook: 30 min | Total: 2 hrs 40 min
Cost: $29.99 total, $5.00 per serving
Ingredients
- 240 ml Water (room temperature)
- 120 ml Milk (whole milk preferred)
- 7 g Dry Yeast (one standard packet)
- 500 g All-Purpose Flour (sifted)
- 5 g Salt (fine table salt)
- 30 ml Olive Oil (extra‑virgin, divided (2 tbsp for dough, extra for cooking))
- 30 g Unsalted Butter (cut into cubes, for filling)
- 400 g Ground Meat (Beef & Lamb Mix) (mix of beef and lamb, 80/20 ratio)
- 300 g Onion (2 large onions, finely chopped)
- 150 g Green Bell Pepper (2 medium peppers, diced)
- 200 g Tomato (2 medium tomatoes, diced)
- 30 g Tomato & Red Pepper Paste (2 tbsp mixed paste)
- 30 g Fresh Parsley (chopped, for filling and garnish)
- 5 g Red Pepper Flakes (Pul Biber) (adjust to heat preference)
- 5 g Paprika Powder (sweet or hot, according to taste)
- 200 g Plain Yogurt (for serving garnish)
- 250 ml Water (for filling) (approximately one cup, adjust for consistency)
Instructions
Mix and Knead Dough
In a mixing bowl combine 240 ml water, 120 ml milk and the packet of dry yeast. Stir, then add 500 g flour, 5 g salt and mix with a spatula. Knead by hand until the mixture comes together, add 30 ml olive oil and continue kneading until the dough is smooth, elastic and no longer sticks to your hands.
Time: PT15M
First Proof
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has roughly doubled in size.
Time: PT1H
Prepare Vegetables
While the dough rests, finely chop the onions, dice the green peppers, dice the tomatoes, and roughly chop the parsley.
Time: PT10M
Cook Meat Filling
Heat 30 g butter and 30 ml olive oil in a saucepan over medium heat. Add the chopped onions and sauté until golden. Add the 400 g ground meat, breaking it up with a spatula, and cook until browned. Stir in the green peppers, then add the tomato‑pepper paste and sauté for another minute. Sprinkle in the red pepper flakes and paprika, add the diced tomatoes, pour in 250 ml water, cover and simmer for 10‑15 minutes until the sauce thickens and the flavors meld.
Time: PT20M
Temperature: medium heat
Divide Dough into Balls
Turn the risen dough onto a lightly floured surface, divide it into 12 equal pieces and shape each piece into a smooth ball.
Time: PT5M
Roll Flatbreads
Generously flour a work surface, place a dough ball on it and roll with a rolling pin into a round about the size of a serving plate (≈20 cm diameter). Lightly dust the rolled dough with flour, shake off excess and set aside on a clean towel.
Time: PT15M
Cook Flatbreads
Heat a dry frying pan or griddle over medium heat. Cook each rolled flatbread for about 1‑2 minutes per side, until light brown spots appear and the bread is cooked through. Keep the cooked flatbreads stacked under a clean kitchen towel to stay soft.
Time: PT10M
Temperature: medium heat
Assemble the Yağlama
On a serving dish, place one flatbread, brush lightly with some of the meat‑filling oil, then spread a generous spoonful of the meat sauce. Repeat the layering process, folding each flatbread into quarters before placing it, until all flatbreads and filling are used. Finish with a top layer of meat sauce.
Time: PT10M
Garnish and Serve
Dot the assembled dish with plain yogurt and sprinkle the remaining chopped parsley over the top. Slice the layered loaf into portions and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 700
- Protein
- 13 g
- Carbohydrates
- 58 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, High protein, Can be made vegetarian by substituting meat with lentils or soy crumbles
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Milk: plant‑based milk
- Instead of Dry Yeast: instant yeast
- Instead of All-Purpose Flour: bread flour
- Instead of Olive Oil: vegetable oil
- Instead of Unsalted Butter: margarine
- Instead of Ground Meat (Beef & Lamb Mix): ground beef only, ground lamb only
- Instead of Green Bell Pepper: red bell pepper
- Instead of Tomato: canned diced tomatoes
- Instead of Tomato & Red Pepper Paste: plain tomato paste
- Instead of Fresh Parsley: cilantro
- Instead of Red Pepper Flakes (Pul Biber): chili flakes
- Instead of Paprika Powder: smoked paprika
- Instead of Plain Yogurt: Greek yogurt
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Rolling Pin
- Clean Kitchen Towel
- Frying Pan or Griddle
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Serving Dish or Large Plate
- Saucepan or Deep Skillet
Critical Steps — Do Not Skip
- Achieving a smooth, non‑sticky dough before proofing
- Allowing the dough to rise for the full hour
- Browning the meat properly before adding liquids
- Cooking the flatbreads on medium heat to avoid burning
- Layering the flatbreads while they are still warm to keep them pliable
Chef Tips from the Video
- For extra flavor, add a pinch of cumin to the meat filling.
- Brush the flatbreads with a little melted butter before the final layer for a richer taste.
- If you prefer a spicier version, increase the amount of pul biber or add a fresh chili pepper to the filling.
Troubleshooting
Dough is too sticky and hard to handle
Add a little more flour, a tablespoon at a time, and continue kneading until the dough no longer sticks to your fingers.
Flatbreads are dry or crack when folding
Keep the rolled flatbreads covered with a damp towel until ready to cook; cook them just until lightly browned, not crispy.
Meat filling is watery
Simmer uncovered for a few extra minutes to reduce excess liquid, or add a teaspoon of tomato paste to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Flatbreads can be kept at room temperature for 1 day if covered.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated after the first rise; bring to room temperature before rolling.
- Meat filling can be cooked up to 24 hours in advance and reheated gently before assembling.
Frequently Asked Questions
What is the cultural significance and history of Kayseri Yağlama (Şebit Yağlaması) in Turkish cuisine?
Kayseri Yağlama, also called Şebit Yağlaması, originates from the Central Anatolian city of Kayseri. Historically it was a hearty, portable meal for shepherds and travelers, using simple flatbread and a meat sauce that could be prepared in a single pot. Over time it became a beloved comfort food served at family gatherings and special occasions in Kayseri.
What are the traditional regional variations of Yağlama within Kayseri and the broader Central Anatolia region?
In Kayseri the classic version uses a mix of beef and lamb, while other Central Anatolian towns may use only beef or add bulgur to the dough. Some variations incorporate egg yolk in the dough for extra richness, and the spice blend can differ, with some cooks adding cumin or mint.
How is authentic Kayseri Yağlama traditionally served in Turkey?
Traditionally the layered flatbread is placed on a large serving platter, brushed with the meat‑fat sauce, and topped with a dollop of plain yogurt and fresh parsley. It is served hot, sliced into portions, and eaten with the hands or a fork, often accompanied by a glass of Ayran or tea.
During which Turkish celebrations or occasions is Yağlama commonly prepared?
Yağlama is popular at family gatherings, weddings, and holiday feasts such as Ramadan evenings. Its communal, share‑able nature makes it ideal for celebrations where many guests are served at once.
What makes Kayseri Yağlama special compared to other Turkish flatbreads like Gözleme or Lahmacun?
Kayseri Yağlama is distinguished by its multiple layers of thin, yeasted lavaş that are brushed with the meat‑fat sauce between each layer, creating a rich, moist interior. Unlike Gözleme, which is folded and sealed, Yağlama remains open‑faced, allowing the sauce to soak into every layer.
What are the authentic traditional ingredients for Kayseri Yağlama versus acceptable modern substitutes?
Traditional ingredients include yeasted wheat flour dough, a mixture of beef and lamb, onion, green pepper, tomato, tomato‑pepper paste, butter, olive oil, and Turkish red pepper flakes (pul biber). Modern cooks may substitute lamb with only beef, use store‑bought pizza dough, or replace pul biber with regular chili flakes, but the flavor profile changes slightly.
What other Turkish dishes pair well with Kayseri Yağlama?
Yağlama pairs beautifully with a simple cucumber‑yogurt salad (cacık), a side of pickled vegetables, and a glass of Ayran or light red wine from the Anatolian region. A fresh herb salad or lentil soup also complements the rich meat layers.
What are the most common mistakes to avoid when making Kayseri Yağlama at home?
Common pitfalls include over‑kneading the dough, which makes it tough; under‑proofing the dough, resulting in dense flatbreads; not browning the meat enough, leading to a greasy filling; and over‑cooking the flatbreads, which makes them crisp instead of soft. Follow the critical steps listed to avoid these issues.
Why does this Kayseri Yağlama recipe use both butter and olive oil in the meat filling instead of just one fat?
Butter adds a rich, creamy flavor while olive oil raises the smoking point, preventing the onions and meat from burning. The combination creates a balanced, aromatic fat that coats the meat and keeps the flatbread moist during layering.
Can I make Kayseri Yağlama ahead of time and how should I store it before serving?
Yes. Prepare the dough a day ahead and refrigerate after the first rise; the flatbreads can be cooked and stored in an airtight container. The meat filling can be made up to 24 hours in advance and reheated. Assemble the layers shortly before serving and keep the assembled dish covered at room temperature for up to 2 hours or refrigerate for later reheating.
What does the YouTube channel Yemek&Yemek specialize in?
The YouTube channel Yemek&Yemek specializes in Turkish home cooking, showcasing traditional regional recipes, step‑by‑step tutorials, and practical tips for everyday cooks who want authentic Turkish flavors in their kitchen.
How does the YouTube channel Yemek&Yemek's approach to Turkish cuisine differ from other Turkish cooking channels?
Yemek&Yemek focuses on clear, no‑frills demonstrations with an emphasis on classic, family‑style dishes from various Turkish regions, often highlighting lesser‑known specialties like Kayseri Yağlama. The host explains cultural context and practical substitutions, whereas many other channels prioritize modern twists or high‑production aesthetics.
Last updated: September 5, 2026
