🍀KAYSERİ YAĞLAMASI YAPIYORUZ🤗

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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