I Made Turkish Lasagna (Yağlama) And It BLEW My Mind! 🤯🧀” recipe of Lasagna what& how to cook dinner

Ingredients

• 500 g All-Purpose Flour (for dough, sifted)
• 1 tsp Salt (for dough)
• 1 tsp Instant Yeast (active dry or instant)
• 1 tsp Granulated Sugar (helps yeast activation)
• 250 ml Whole Milk (warm (35‑40°C))
• 100 ml Water (warm (35‑40°C))
• 2 tbsp Olive Oil (for dough, plus extra for cooking)
• 2 medium Onion (grated)
• 2 tbsp Olive Oil (for sautéing onion)
• 2 tbsp Tomato Paste (or tomato sauce or bell pepper sauce)
• 100 ml Water (adjust sauce consistency)
• 300 g Ground Beef (lean, for filling)
• 1 tsp Salt (to taste for sauce/filling)
• 0.5 tsp Black Pepper (ground)
• 0.5 tsp Red Pepper Flakes (optional for heat)
• 200 g Garlic Yogurt (plain yogurt mixed with minced garlic)

Instructions

1. Make the Dough

   In a mixing bowl combine flour, salt, yeast, and sugar. Add warm milk, warm water, and a little olive oil. Mix until a shaggy dough forms, then knead by hand for 8‑10 minutes until smooth and soft.

   Time: PT10M

2. First Rise

   Cover the bowl tightly with plastic wrap and place in a warm spot. Let the dough rise until doubled, about 30‑40 minutes.

   Time: PT35M

3. Prepare Tomato‑Meat Sauce

   Grate the onions. Heat 2 tbsp olive oil in a pan over medium heat, sauté the onion until it starts to brown. Stir in tomato paste, 100 ml water, salt, black pepper, and red pepper flakes. Add the ground beef, break it up, and cook until browned. Simmer on low heat for 5‑6 minutes.

   Time: PT10M

   Temperature: Medium heat

4. Divide and Rest Dough

   Punch down the risen dough, divide it into seven equal balls, cover them with a damp cloth and let rest for 5 minutes.

   Time: PT5M

5. Roll Flatbreads

   Lightly flour a clean surface. Using a rolling pin, roll each ball into a thin round flatbread about 15‑18 cm in diameter.

   Time: PT10M

6. Cook Flatbreads

   Heat a clean skillet over medium heat. Cook each flatbread for about 2 minutes on the first side until bubbles appear and the surface puffs. Flip and cook the other side until golden. Remove and set aside.

   Time: PT15M

   Temperature: Medium heat

7. Assemble Yalama

   Dip each cooked flatbread briefly in the tomato‑meat sauce, fold it, open it, and spread a spoonful of the seasoned ground‑meat filling. Layer the flatbreads, repeating the process until all are used.

   Time: PT10M

8. Serve

   Cut the assembled Yalama into bite‑size pieces and serve with a side of garlic yogurt. Optional: accompany with Ayran or a simple salad.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

68 g

Fat

26 g

Fiber

4 g