The Most Delicious Dish of the Middle East and the Balkans: Turkish Cuisine: Yağlama🍴

Ingredients

• 500 g All-Purpose Flour (sifted, for dough)
• 250 ml Warm Water (about 35°C, for activating yeast)
• 7 g Instant Yeast (1 packet)
• 10 g Salt (for dough seasoning)
• 30 ml Olive Oil (for dough, extra‑virgin preferred)
• 300 g Ground Beef (80% lean)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (2 for filling, 1 for yogurt sauce)
• 2 tbsp Tomato Paste (concentrated)
• 2 medium Fresh Tomatoes (diced)
• 1 medium Green Bell Pepper (seeded and diced)
• 2 medium Potatoes (peeled and cubed)
• 1 tsp Paprika (sweet paprika)
• 1/2 tsp Cumin (ground)
• 1/2 tsp Black Pepper (freshly ground)
• 200 g Yogurt (plain, full‑fat)
• 30 g Butter (softened, for brushing)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour, instant yeast, and salt. Add warm water and olive oil, then knead until smooth and elastic (about 10 minutes). Cover and let rest in a warm place for 30 minutes until slightly puffed.

   Time: PT40M

2. Prepare the Filling

   Finely chop the onion, garlic, potatoes, bell pepper, and tomatoes. Heat a frying pan over medium heat, add a splash of oil, then sauté onion and garlic until translucent. Add ground beef and cook until browned. Stir in paprika, cumin, black pepper, tomato paste, diced tomatoes, bell pepper, and potatoes. Cover and simmer for about 15 minutes until potatoes are tender and the mixture is thick.

   Time: PT25M

3. Preheat the Oven

   Set the oven to 200°C and allow it to fully preheat while the dough rests.

   Time: PT10M

   Temperature: 200°C

4. Assemble and Bake

   Divide the rested dough into 4 equal portions. On a lightly floured surface roll each portion into a thin circle (about 20 cm diameter). Place a generous spoonful of the meat‑potato filling in the center, fold the edges over to create a sealed pocket, then brush the top with softened butter. Transfer to a parchment‑lined baking sheet and bake for 25 minutes, or until the flatbread is golden brown.

   Time: PT30M

   Temperature: 200°C

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g