Kayseri Yağlaması (Şebit) – Layered Minced Meat Sauce with Flatbread

Ingredients

• 250 grams Ground beef (80% lean, trimmed)
• 3 pieces Green bell peppers (frozen) (Thawed before use)
• 1 piece Red bell pepper (frozen) (Thawed before use)
• 1 medium Onion (Yellow or white)
• 1 medium Tomato (Fresh; canned diced can be used out of season)
• 3 pieces Garlic cloves (Minced)
• 1 tablespoon Tomato paste
• 1 tablespoon Red pepper paste (Optional; can omit or replace)
• 5 tablespoons Olive oil
• to taste Red pepper flakes
• to taste Ground black pepper
• to taste Salt
• optional, to taste Cumin
• 0.5 cup Water
• 0.5 cup Milk (Whole or 2% works best)
• 1 cup Lukewarm water (for dough)
• 20 grams Fresh yeast (Can substitute 1 tbsp dry yeast)
• 1 teaspoon Sugar
• 4.5 cups All‑purpose flour (≈560 g)
• 1 teaspoon Salt (for dough)
• 1 cup Plain yogurt (Full‑fat works best)
• 2 cloves Garlic (for yogurt sauce) (Minced)
• small bunch Fresh parsley (Chopped for garnish)

Instructions

1. Prepare all vegetables and aromatics

   Dice the onion, peel and cube the tomato, finely chop the frozen green and red peppers, and mince the garlic cloves.

   Time: PT10M

2. Make the flatbread dough

   In a mixing bowl combine lukewarm water, milk, fresh yeast and sugar. Stir until the yeast dissolves. Add flour, salt and mix until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT15M

3. First rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel and let it rise at room temperature until doubled, about 45 minutes.

   Time: PT45M

   Temperature: 25°C

4. Start the meat sauce

   Heat 4‑5 tbsp olive oil in the wide pan over medium‑high heat. Add the diced onion with a pinch of salt and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

5. Brown the ground beef

   Push the onions to the side of the pan, add the ground beef in a single layer and let it sear without stirring for 2‑3 minutes. Then break it up and stir until nicely browned.

   Time: PT5M

   Temperature: Medium‑high

6. Add peppers, garlic and pastes

   Stir in the chopped green and red peppers, minced garlic, tomato paste and red pepper paste. Cook, stirring, for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

7. Simmer the sauce

   Add the diced tomato, ½ cup water, red pepper flakes, ground black pepper, salt and optional cumin. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: Low simmer

8. Prepare the garlic yogurt sauce

   In a small bowl combine the plain yogurt, minced garlic, and a pinch of salt. Mix until smooth.

   Time: PT5M

9. Shape the flatbreads

   Punch down the risen dough and divide it into 14‑15 equal lemon‑sized balls (about 30 g each). Let the balls rest for 5 minutes, covered, to relax the gluten.

   Time: PT5M

10. Roll and cook flatbreads

    On a lightly floured surface roll each ball into a 28 cm (≈11‑inch) circle. Heat the non‑stick skillet over medium heat. Cook the first side for about 1 minute until bubbles appear, flip, cook another minute, flip once more for a final 1 minute until both sides are lightly golden and puffed.

    Time: PT30M

    Temperature: Medium

11. Assemble the Kayseri Yağlaması

    Line a copper pan or baking sheet with parchment paper. Place one flatbread, spoon a generous layer of the meat sauce over it, then add another flatbread. Repeat until you have about 12 layers, ending with a flatbread on top. Drizzle the garlic yogurt sauce over the stack and sprinkle chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

665

Protein

30 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground beef: Ground lamb, Ground turkey
• Instead of Green bell peppers (frozen): Fresh green bell peppers
• Instead of Red bell pepper (frozen): Fresh red bell pepper
• Instead of Onion: Shallot
• Instead of Tomato: Canned diced tomatoes
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Tomato paste: Tomato sauce (2 tbsp), Ketchup
• Instead of Red pepper paste: Harissa, Chili paste
• Instead of Olive oil: Vegetable oil
• Instead of Red pepper flakes: Paprika
• Instead of Ground black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Cumin: Coriander
• Instead of Milk: Plant‑based milk (may affect texture)
• Instead of Fresh yeast: 1 tbsp dry yeast
• Instead of Sugar: Honey (½ tsp)
• Instead of All‑purpose flour: Whole‑wheat flour (denser)
• Instead of Plain yogurt: Greek yogurt, Kefir
• Instead of Garlic (for yogurt sauce): Garlic powder (½ tsp)
• Instead of Fresh parsley: Cilantro

Equipment Needed

• Wide pan (for sauce)
• Non‑stick skillet or cast‑iron pan (for flatbreads)
• Mixing bowls
• Kitchen scale
• Measuring cups and spoons
• Rolling pin
• Baking/parchment paper
• Spatula or turner
• Copper pan (optional for assembly) (optional)
• Knife
• Cutting board
• Saucepan lid (optional) (optional)

Critical Steps — Do Not Skip

• Ensuring the dough rises fully (doubling in size) before shaping.
• Browning the ground beef without overcrowding the pan.
• Controlling the amount of water in the sauce to avoid excess runniness.
• Getting the flatbreads to puff by cooking each side long enough for bubbles to form.

Chef Tips from the Video

• Add a tablespoon of butter to the sauce at the end for extra richness and a slight glossy finish.
• For a smoky flavor, lightly char the flatbreads on a gas burner after pan‑cooking.
• If you like extra heat, increase the red pepper flakes or add a pinch of cayenne.

Troubleshooting

Storage

Refrigerator: Meat sauce and yogurt sauce keep up to 3 days in airtight containers.

Freezer: Flatbreads freeze well for up to 2 months; reheat in a skillet or oven.

Room temperature: Assembled dish is best served immediately; it will become soggy after a few hours.

Make-Ahead Tips

• The flatbread dough can be prepared a day ahead and kept refrigerated; bring to room temperature before rolling.
• Meat sauce tastes better after resting for 30 minutes; reheat gently before assembly.
• Yogurt sauce can be made up to 2 days in advance; stir before using.