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Kayseri Yağlaması (Şebit) – Layered Minced Meat Sauce with Flatbread
A traditional central Anatolian dish from Kayseri, Turkey. Layers of homemade flatbread are drenched in a rich minced‑beef, tomato‑pepper sauce and finished with a garlicky yogurt drizzle. Perfect for a family feast.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle hot oil with care to avoid burns.
- • Cook ground beef to an internal temperature of at least 71°C (160°F).
- • Use oven‑mitts when handling hot pans.
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