Orjinal Kayseri YAĞLAMASI (Şebit) Nasıl Yapılır?🍽️✨YAĞLAMA Recipe! Pro and Tips! 🌟

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

1. 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

2. 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

3. Prepare Vegetables

   While the dough rests, finely chop the onions, dice the green peppers, dice the tomatoes, and roughly chop the parsley.

   Time: PT10M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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