Kayseri̇ Yağlamasi Yapiyoruz
🍀KAYSERİ YAĞLAMASI YAPIYORUZ🤗 is a medium Turkish recipe that serves 4. 350 calories per serving. Recipe by GastronoMia on YouTube.
Prep: 1 hr 5 min | Cook: 1 hr | Total: 2 hrs 25 min
Cost: $12.53 total, $3.13 per serving
Ingredients
- 560 g All-Purpose Flour (sifted)
- 1 tsp Salt
- 1 tsp Dry Yeast (active dry)
- 100 ml Water (lukewarm (about 35°C))
- 240 ml Milk (lukewarm)
- 600 g Ground Beef (80 % lean)
- 2 Onion (medium, diced)
- 1 Red Bell Pepper (diced)
- 1 Green Hot Pepper (optional, diced; adjust to heat preference)
- 1 clove Garlic (grated)
- 1 tbsp Tomato Paste
- 1.5 Tomato (medium, grated)
- 1 tsp Pul Biber (Aleppo Pepper)
- 1 tsp Sweet Paprika
- ½ tsp Black Pepper (ground)
- 2 tbsp Vegetable Oil (for cooking the filling)
- 100 g Unsalted Butter (cut into cubes, added at the end of the filling)
- 200 g Plain Yogurt (for topping the assembled Yaglama)
Instructions
Make the Dough
In a large mixing bowl combine 560 g flour, 1 tsp salt, and 1 tsp dry yeast. Add 100 ml lukewarm water and 240 ml lukewarm milk, then stir until a shaggy dough forms.
Time: PT10M
Knead and Rise
Knead the dough in the bowl for about 5‑7 minutes until smooth and slightly elastic. Cover the bowl tightly with a kitchen towel and let it rise in a warm spot for 45 minutes, or until doubled in size.
Time: PT45M
Prepare the Filling Ingredients
While the dough rises, dice 2 onions, 1 red bell pepper, and 1 green hot pepper. Grate 1½ medium tomatoes and mince 1 garlic clove.
Time: PT10M
Cook the Meat Filling
Heat 2 tbsp vegetable oil in a non‑stick skillet over medium‑high heat. Add the 600 g ground beef and break it up, cooking until browned (≈5 min). Add the diced onions, red and green peppers, and cook another 5 min until softened. Stir in 1 tbsp tomato paste, 1 tsp pul biber, 1 tsp sweet paprika, ½ tsp black pepper, and a pinch of salt. Add the grated tomato and cook 5‑7 min, then melt 100 g butter into the mixture, stirring until fully incorporated.
Time: PT20M
Temperature: Medium heat
Shape the Flatbreads
Punch down the risen dough and divide it into 13 equal pieces (≈70 g each). Lightly flour a work surface, roll each piece into a thin round (about 12‑15 cm diameter) using a rolling pin. Keep the rolled pieces covered with a cloth to prevent drying.
Time: PT10M
Pan‑Fry the Flatbreads
Heat a dry non‑stick skillet over medium heat. When hot, place a rolled flatbread in the pan, cook 2 min until light brown spots appear, flip and cook the other side 2 min. Remove and keep covered with a cloth. Repeat with all flatbreads.
Time: PT30M
Temperature: Medium heat
Assemble the Yaglama
Brush each flatbread lightly with a little oil, then place a generous spoonful of the hot meat filling on one half. Fold the flatbread into a triangle, drizzle with plain yogurt, and arrange on a serving plate. Repeat for all pieces.
Time: PT10M
Final Presentation
Garnish with a sprinkle of extra pul biber or fresh parsley if desired, and enjoy the Yaglama while hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Not vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
- Instead of Salt: Kosher Salt
- Instead of Dry Yeast: Instant Yeast (use same amount)
- Instead of Milk: Plant‑based milk (almond, soy)
- Instead of Ground Beef: Ground Lamb, Ground Turkey (less fat)
- Instead of Onion: Shallots
- Instead of Red Bell Pepper: Yellow Bell Pepper
- Instead of Green Hot Pepper: Jalapeño, Poblano
- Instead of Garlic: Garlic paste (½ tsp)
- Instead of Tomato Paste: Concentrated tomato sauce
- Instead of Tomato: Canned crushed tomatoes (½ cup)
- Instead of Pul Biber (Aleppo Pepper): Paprika, Cayenne pepper (½ tsp)
- Instead of Sweet Paprika: Smoked paprika
- Instead of Vegetable Oil: Olive oil (light)
- Instead of Unsalted Butter: Margarine
- Instead of Plain Yogurt: Greek yogurt (thinner)
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel or Clean Cloth
- Cutting Board
- Chef’s Knife
- Box Grater
- Non‑stick Skillet
- Rolling Pin
- Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Properly knead and let the dough rise until doubled in size.
- Do not add water to the meat filling; rely on butter for moisture.
- Cook flatbreads in a dry pan to achieve the characteristic light crust.
- Cover dough pieces with a cloth during shaping to prevent drying.
Chef Tips from the Video
- Use lukewarm milk and water (about 35 °C) to give the yeast the best environment.
- Cover the rising dough with a clean, slightly damp kitchen towel to prevent a skin from forming.
- When folding the flatbread, press gently to seal the edges so the filling stays inside.
- A quick drizzle of olive oil on the finished Yaglama adds shine and extra flavor.
Troubleshooting
Dough is too sticky and hard to handle.
Add a little more flour (10‑15 g at a time) and knead until the dough is smooth but not dry.
Flatbreads do not puff or stay soft.
Make sure the dough has risen fully before shaping and keep the rolled breads covered with a damp cloth until cooking.
Meat filling turns out dry.
Do not skip the butter; it adds moisture. If needed, add a splash of water or broth while simmering.
Storage
Refrigerator: Store cooked flatbreads and filling separately in airtight containers for up to 2 days.
Freezer: Flatbreads freeze well for up to 1 month; reheat in a skillet or oven.
Room temperature: If consumed within 4 hours, keep covered at room temperature.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping.
- Meat filling can be cooked ahead and reheated gently before assembly.
- Flatbreads can be frozen after cooking; reheat in a dry skillet for a few minutes.
Frequently Asked Questions
What is the cultural significance and history of Yaglama in Turkish cuisine?
Yaglama is a traditional Turkish street‑food style flatbread that dates back to Ottoman times, originally made by shepherds who layered meat and yogurt between thin breads for a portable, hearty meal. It reflects the Turkish love of simple, flavorful combinations of bread, meat, and dairy.
What are the traditional regional variations of Yaglama in Turkey?
In the Aegean region, Yaglama often includes extra herbs like oregano and uses olive oil instead of butter. In Central Anatolia, the filling may contain lamb instead of beef and be spicier with more pul biber. Some coastal versions add feta cheese on top.
How is authentic Yaglama traditionally served in Turkey?
Authentic Yaglama is served hot, folded into a triangle, brushed with a thin layer of oil, and topped with a dollop of plain yogurt. It is usually eaten immediately with a side of fresh salad or pickles.
On what occasions is Yaglama traditionally eaten in Turkish culture?
Yaglama is popular as a quick lunch or dinner for families, at picnics, and during Ramadan evenings (iftar) because it is filling and easy to share. It is also a common snack at local markets and fairs.
What other Turkish dishes pair well with Yaglama?
Yaglama pairs beautifully with a simple shepherd’s salad (çoban salata), pickled vegetables (turşu), and a glass of Ayran or light red wine such as Kalecik Karası.
What are the authentic traditional ingredients for Yaglama versus acceptable substitutes?
Traditional Yaglama uses wheat flour dough, ground beef or lamb, butter, tomato paste, and plain yogurt. Acceptable substitutes include using plant‑based milk for dairy‑free dough, olive oil instead of butter, and ground turkey for a leaner filling, though the flavor profile changes slightly.
What are the most common mistakes to avoid when making Yaglama at home?
Common mistakes include over‑kneading the dough, adding water to the meat filling (which dilutes flavor), cooking the flatbreads with oil (they should be dry‑pan fried), and letting the shaped dough sit uncovered, which causes it to dry out and crack.
Why does this Yaglama recipe use butter in the filling instead of adding water?
Butter provides richness and a silky texture that water cannot deliver. The original Turkish method relies on butter to keep the filling moist and to carry the spices, resulting in a more flavorful and tender topping.
Can I make Yaglama ahead of time and how should I store it?
Yes. Prepare the dough a day ahead and refrigerate it, cook the meat filling and keep it in the fridge, and freeze the cooked flatbreads. Reheat flatbreads in a dry skillet and assemble just before serving.
What texture and appearance should I look for when cooking the flatbreads for Yaglama?
The flatbreads should be lightly golden with small brown spots, slightly crisp on the outside yet still soft and pliable inside. They should puff just a little and not be hard or burnt.
How do I know when the Yaglama meat filling is done cooking?
The filling is ready when the ground beef is fully browned, the vegetables are softened, the tomato mixture has thickened, and the butter has melted completely, giving the mixture a glossy sheen.
What does the YouTube channel GastronoMia specialize in?
The YouTube channel GastronoMia specializes in detailed, step‑by‑step home cooking tutorials that focus on traditional dishes from around the world, especially Mediterranean and Middle‑Eastern cuisines, with an emphasis on clear explanations and simplified techniques.
How does the YouTube channel GastronoMia's approach to Turkish cooking differ from other Turkish cooking channels?
GastronoMia emphasizes simplifying classic Turkish recipes without sacrificing authenticity, using everyday kitchen tools and providing extensive tips on ingredient sourcing and troubleshooting, whereas many other channels stick to more elaborate, restaurant‑style methods.
Last updated: September 6, 2026
