Ki̇mseni̇n Hayir Di̇yemedi̇ği̇ O Meşhur Yemek Tari̇fi̇ Orijinal Kayseri Yağlaması Tarifi Çiçekintarifler

Ingredients

• 1 packet Fresh Yeast (approx. 7 g, active dry)
• 0.5 teaspoon Granulated Sugar (helps activate the yeast)
• 1.5 cup Water (lukewarm, about 30‑35 °C)
• 4 cup All-Purpose Flour (sifted, may need a little more for dusting)
• 1 teaspoon Salt (fine sea salt)
• 6 tablespoon Olive Oil (1 tbsp for dough, 5 tbsp for filling; extra‑virgin recommended)
• 50 gram Ground Beef (fatty) (initial small amount to render fat)
• 500 gram Ground Beef (medium‑fat) (main protein for filling)
• 1 piece Large Onion (peeled and finely chopped)
• 2 pieces Green Pepper (small, seeded and finely diced)
• 2 pieces Red Capsicum Pepper (red bell pepper, seeded and diced)
• 1 tablespoon Red Pepper Paste (Turkish biber salçası, adds depth and color)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Sweet Paprika (Red Powder) (adds mild heat and color)
• 1 cup Tomato Puree (canned or fresh blended)
• 0.5 cup Hot Water (added to filling for a slightly soupy texture)
• 0.5 cup Plain Yogurt (whisked until smooth, for topping)
• 2 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Activate Yeast

   In a mixing bowl combine the fresh yeast, ½ tsp sugar and 1½ cups lukewarm water (30‑35 °C). Stir until the yeast dissolves and let sit for 2 minutes.

   Time: PT2M

2. Add Flour and Salt

   Add 1 cup of sifted all‑purpose flour and 1 tsp salt to the yeast mixture. Stir to combine.

   Time: PT5M

3. Incorporate Remaining Flour

   Gradually add the remaining flour (about 3 cups), kneading with your hands or a spoon until a soft, slightly sticky dough forms.

   Time: PT2M

4. Add Olive Oil to Dough

   Drizzle 1 tbsp olive oil over the dough and knead for another 2 minutes until the oil is fully incorporated and the dough becomes smooth and elastic.

   Time: PT2M

5. First Fermentation

   Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has roughly doubled in size.

   Time: PT1H

6. Punch Down and Rest

   Turn the risen dough onto a lightly floured surface, gently punch down to release excess air, and knead for 3 minutes.

   Time: PT3M

7. Divide and Shape Dough

   Divide the dough into 16 equal pieces (about 60 g each). Roll each piece into a smooth ball, then flatten and dust with flour.

   Time: PT15M

8. Roll Out Lavaş

   Using a rolling pin, roll each ball on a floured surface into a thin, round flatbread about the size of a large hand (≈20 cm diameter).

   Time: PT15M

9. Cover Flatbreads

   Place the rolled flatbreads on a tray and cover tightly with plastic wrap to keep them from drying out while you finish the remaining pieces.

   Time: PT1M

10. Cook Flatbreads

    Heat a skillet over medium‑high heat. Cook each flatbread for about 20‑30 seconds on each side, flipping frequently until small bubbles appear and the surface is lightly browned but still soft.

    Time: PT10M

    Temperature: Medium‑high

11. Keep Cooked Flatbreads Warm

    Stack the cooked flatbreads and wrap them in a clean kitchen towel to retain moisture.

    Time: PT1M

12. Render Fat from Small Beef Portion

    In a large pan, add the 50 g fatty ground beef and cook over medium heat until the fat melts and the meat starts to brown.

    Time: PT3M

    Temperature: Medium

13. Add Main Ground Beef

    Add the 500 g medium‑fat ground beef, breaking it up with a spoon. Cook, stirring occasionally, until the meat releases its juices and the liquid evaporates.

    Time: PT5M

    Temperature: Medium

14. Sauté Onion

    Stir in the chopped large onion and cook until translucent and slightly golden, about 4 minutes.

    Time: PT4M

    Temperature: Medium

15. Add Peppers

    Add the diced green and red peppers. Cook, stirring, until the peppers soften, about 5 minutes.

    Time: PT5M

    Temperature: Medium

16. Incorporate Olive Oil and Pepper Paste

    Drizzle the remaining 5 tbsp olive oil into the pan, then add 1 tbsp red pepper paste. Fry for 2 minutes until the paste releases its aroma.

    Time: PT2M

    Temperature: Medium

17. Season the Filling

    Stir in 1 tsp black pepper and 1 tsp sweet paprika. Mix well.

    Time: PT1M

18. Add Tomato Puree and Water

    Pour in 1 cup tomato puree and ½ cup hot water. Simmer for 5 minutes, stirring occasionally, until the mixture is slightly soupy but not watery.

    Time: PT5M

    Temperature: Medium

19. Keep Filling Hot

    Turn off the heat and keep the meat sauce warm on the stove or in a low‑heat setting.

    Time: PT0M

20. Assemble the Layers

    Place one cooked flatbread on a serving plate. Generously dip it into the hot meat sauce so it absorbs liquid, then spread a thin layer of sauce on top. Stack a second flatbread, dip, and repeat. Continue until you have 15 layers, alternating flatbread and sauce.

    Time: PT5M

21. Finish with Yogurt and Parsley

    Drizzle the assembled Kayseri Yağlaması with whisked plain yogurt and sprinkle chopped fresh parsley over the top.

    Time: PT2M

22. Slice and Serve

    Using a sharp knife, cut the layered cake into generous wedges and serve immediately while warm.

    Time: PT1M

Nutrition Facts

Calories

700

Protein

30 g

Carbohydrates

120 g

Fat

58 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Fresh Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Honey (slightly less)
• Instead of All-Purpose Flour: Bread flour
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Olive Oil: Sunflower oil
• Instead of Ground Beef (fatty): Ground lamb (similar fat)
• Instead of Ground Beef (medium‑fat): Ground turkey (leaner)
• Instead of Large Onion: Shallots
• Instead of Green Pepper: Poblano pepper
• Instead of Red Capsicum Pepper: Red bell pepper
• Instead of Red Pepper Paste: Tomato paste with a pinch of paprika
• Instead of Sweet Paprika (Red Powder): Smoked paprika (will change flavor)
• Instead of Tomato Puree: Crushed tomatoes (blend)
• Instead of Plain Yogurt: Greek yogurt (thicker)
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Plastic Wrap
• Clean Kitchen Towel or Cloth
• Rolling Pin
• Skillet / Frying Pan
• Tongs or Flat Spatula
• Sharp Knife
• Cutting Board
• Large Plate or Platter
• Whisk
• Ladle (optional)

Critical Steps — Do Not Skip

• Activating the yeast correctly (step 1).
• Allowing the dough to rise for a full hour (step 5).
• Cooking the flatbreads quickly and flipping frequently to keep them soft (step 10).
• Maintaining a slightly soupy consistency of the meat filling (step 18).
• Layering the flatbreads while the filling is hot to ensure proper absorption (step 20).

Chef Tips from the Video

• For extra flavor, toast the flour lightly before adding it to the dough.
• A pinch of sugar in the dough helps the crust brown nicely.
• Use a mix of green and red peppers for a sweet‑spicy balance.
• If you prefer a richer sauce, finish the filling with a knob of butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on a skillet, adding a splash of water to restore softness.

Freezer: Freeze individual portions wrapped tightly in plastic and then foil for up to 1 month. Thaw in the refrigerator and reheat as above.

Room temperature: Do not leave at room temperature for more than 2 hours due to the meat filling.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated; bring to room temperature before rolling.
• Meat filling can be made a day ahead; reheat gently and add a little water if it thickens.
• Cooked flatbreads can be stored wrapped in a towel for up to 4 hours before assembly.

Frequently Asked Questions