Yok Böyle Lezzet Kayseri̇ Yağlamasi (şebi̇t) Tari̇fi̇ Mutlaka Deneyi̇n

Ingredients

• 5 cups All-Purpose Flour (sifted)
• 1 packet Instant Yeast (about 7 grams)
• 1 tsp Salt
• 1 tsp Granulated Sugar
• 1 cup Milk (warm (about 35‑40°C))
• 1 cup Water (warm)
• 2 tbsp Vegetable Oil
• 500 g Ground Beef or Lamb (preferably 80% lean)
• 100 ml Olive Oil
• 1 tbsp Unsalted Butter (cut into cubes)
• 2 Onion (medium, finely chopped)
• 2 cloves Garlic (minced)
• 2 Red Bell Pepper (seeded and chopped)
• 2 Green Bell Pepper (seeded and chopped)
• 1 tbsp Tomato Paste
• 1 tsp Black Pepper
• 1 tsp Cumin
• 1 tsp Pul Biber (Aleppo Pepper)
• 1 tsp Salt
• 1 tsp Pepper Paste (optional) (adds deeper red colour)
• 2 Tomato (peeled and diced)
• 100 ml Hot Water
• 1 cup Plain Yogurt (optional: whisk with minced garlic for garlic yogurt)

Instructions

1. Prepare the Dough

   In a large mixing bowl combine 5 cups flour, 1 packet instant yeast, 1 tsp salt and 1 tsp sugar. Mix with hand, then add 1 cup warm milk, 1 cup warm water and 2 tbsp vegetable oil. Knead until a soft, slightly sticky dough forms.

   Time: PT10M

2. First Fermentation

   Shape the dough into a ball, cover tightly with plastic wrap and let it rise in a warm place for about 40 minutes, or until doubled in size.

   Time: PT40M

3. Prepare the Meat Filling

   Heat a non‑stick skillet over medium heat. Add the ground meat and crumble it while stirring continuously to avoid lumps. When the meat changes colour and releases some liquid, add 100 ml olive oil and 1 tbsp butter; let the butter melt.

   Time: PT5M

   Temperature: Medium

4. Add Vegetables and Spices

   Add the chopped onions, minced garlic, chopped red and green peppers to the skillet. Sauté until softened, then stir in 1 tbsp tomato paste, 1 tsp black pepper, 1 tsp cumin, 1 tsp pul biber, and 1 tsp salt. If desired, add 1 tsp pepper paste for extra colour.

   Time: PT5M

   Temperature: Medium

5. Finish the Filling

   Add the peeled and diced tomatoes, then pour in 100 ml hot water. Reduce heat to low and simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick (about 8‑10 minutes).

   Time: PT10M

   Temperature: Low

6. Divide and Shape the Dough

   Turn the risen dough onto a lightly floured surface. Gently deflate, then divide into 12 equal pieces. Roll each piece into a thin round roughly the size of a serving plate, using a rolling pin or your hands. Lightly dust with flour and shake off excess.

   Time: PT15M

7. Cook the Flatbreads

   Heat a clean non‑stick skillet over medium heat. Place one rolled dough round in the pan and cook, flipping frequently, until golden spots appear on both sides (about 2‑3 minutes per side). Transfer to a plate and repeat with remaining rounds.

   Time: PT30M

   Temperature: Medium

8. Assemble the Yağlaması

   Lay one cooked flatbread on a large serving platter. Spread a generous spoonful of the meat filling over the surface, then place another flatbread on top. Continue layering flatbreads and filling until all are used, finishing with a flatbread on top.

   Time: PT10M

9. Add Yogurt Topping

   Whisk plain yogurt until smooth; optionally mix in minced garlic for a garlic‑yogurt sauce. Drizzle the yogurt evenly over the stacked flatbreads.

   Time: PT2M

10. Serve

    Cut the assembled Kayseri Yağlaması into portions and serve hot.

    Time: PT3M

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Instant Yeast: Active Dry Yeast (use 1.5×)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Milk: Plant‑based milk
• Instead of Vegetable Oil: Olive Oil
• Instead of Ground Beef or Lamb: Ground turkey
• Instead of Olive Oil: Vegetable Oil
• Instead of Unsalted Butter: Margarine
• Instead of Red Bell Pepper: Paprika
• Instead of Tomato Paste: Tomato sauce (reduce)
• Instead of Pul Biber (Aleppo Pepper): Crushed red pepper flakes
• Instead of Pepper Paste (optional): Additional tomato paste
• Instead of Tomato: Canned diced tomatoes (drained)
• Instead of Plain Yogurt: Greek yogurt

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Hand
• Plastic Wrap
• Non‑Stick Skillet
• Knife
• Cutting Board
• Spatula
• Rolling Pin (optional) (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Ensuring the dough rises properly (step 2).
• Kneading the dough to a smooth, soft consistency (step 1).
• Cooking each flatbread just until golden, keeping it pliable (step 7).
• Layering the flatbreads with enough filling to stay moist (step 8).

Chef Tips from the Video

• For extra flavor, toast the flour in the mixing bowl for a minute before adding liquids.
• A pinch of sugar in the dough helps the yeast work faster.
• Use a mixture of olive oil and butter for a richer tasting filling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping.
• Meat filling can be made up to 24 hours ahead; reheat gently before assembling.
• Assembled but unserved yağlaması can be covered with foil and kept warm for up to 30 minutes.

Frequently Asked Questions