Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Kayseri Style Layers of Flat Breads with Gound Meat and Vegetable, Yaglama

One of my readers wrote recently; she visited Kayseri, in Central Anatolia and greatly enjoyed this local specialty called Kayseri Usulu Yaglama; Layers of flat bread with a scrumptious ground meat and vegetable topping between each layer. She wanted to recreate this regional specialty at home and asked the recipe from me. And I am so glad she did.

Kayseri Style Layers of Flat Breads with Ground Meat and Vegetables Topping; Kayseri Usulu Yaglama

Kayseri Style Layers of Flat Breads with Ground Meat and Vegetable Topping; Kayseri Usulu Yaglama

Kayseri is truly a foodies’ heaven, nestled in Central Anatolia. Kayseri is the home of the famous manti, Turkish ravioli (tiny stuffed pastry with meat filling), Turkish cured beef, Pastrami, Pastirma, spicy Turkish cured sausage, Sucuk and many more. I have been in touch with the Turkish Culinary Historian Ms. Nevin Halici recently; Nevin Hanim says, “Yaglama is as important as Manti (Turkish ravioli) in Kayseri Cuisine”.  Kayseri also has a rich historic heritage dating back to c. 3000 BCE. I was in Kayseri a few years ago during one of my Culinary tours; the city is a mesmerizing historical settlement and the local cuisine is heavenly, so worth the trip. Kayseri also makes a great stop en route to the fascinating Cappadocia .

IMG_1620

Turkish flat breads form a very important part of the culinary history.

Kayseri Usulu Yaglama makes use of the flat breads that had been a part of Turkish cuisine since the 6th century. Turkish Nomads had been making flat breads while they were in Central Asia; they made their way to today’s Turkey through the centuries and haven’t stopped making these flatbreads since then! When I was a child, our neighbor (originally from Kayseri) used to make this dish and would kindly share with us (sharing food between neighbors is still a very much alive tradition at home, which I love). My mother then learned how to make it from her neighbor and we greatly enjoyed this dish during my childhood.

Layers of deliciousness; Kayseri Usulu Yaglama; layers of flat bread with ground meat sauce

Layers of deliciousness; Kayseri Usulu Yaglama; layers of flat bread with ground meat sauce

This lovely dish consists of layering the flat breads, Sebit, as they are called in Kayseri, with the filling of cooked ground meat, onions and tomatoes between each layer.  Once stacked on top of another, it is cut in four pieces and served with garlic yoghurt. It makes a wonderful party food to share with friends and family. My children absolutely loved it and they helped making the flat breads; a great way to get the children interested in food preparation and also passing on traditions and recipes.  My son said’ “It is a bit like stacked lahmacun, though it is lighter and there are more of them!” True, it looks a bit like lahmacun, though the filling and the base flat breads are cooked separately.

Kayseri Usulu Yaglama; layers of flat bread with delicious ground meat sauce, great for sharing!

Kayseri Usulu Yaglama; layers of flat bread with delicious ground meat sauce, great for sharing!

The original recipe calls for the Turkish hot pepper paste, biber salcasi; this paste will add a lot of flavor to the sauce if you prefer to add. You can make it yourself with my recipe or Middle Eastern stores or Turkish online stores like Tulumba  or Best Turkish Food carry it. This is a great dish to enjoy for the whole family and friends;  it takes a bit of time but worth every effort. You can also use these flat breads to enjoy delicious mezzes like this Walnut and red pepper paste dip.

Serves 4 -6 generously (makes 11 flatbreads of about 23cm/9” each)

For the dough:

460 gr/1 lb./4 cups plain flour

7gr/2tsp. dry yeast

3 tbsp./45 ml olive oil

2 tsp./10 ml sea salt

300ml/10 fl oz. warm water

For the meat & vegetables sauce:

500gr/1lb 2 oz. ground beef

30ml/2 tbsp. olive oil

2 large onions, finely chopped

3-4 garlic cloves, finely chopped

2 medium tomato, finely chopped

15 ml/ 1 tbsp. concentrated tomato puree

10 ml/ 2 tsp. Turkish hot pepper paste (optional)

300 ml/12 fl. Oz/ 1 ½ cup water

Handful of flat leaf parsley, finely chopped

Salt and ground black pepper to taste

Plain or garlic yoghurt to serve

Leave the dough to rest and rise for 45 minutes.

Leave the dough to rest and rise for 45 minutes.

In a large bowl, combine the flour, salt and yeast and mix well. Stir in the olive oil and warm water and knead into a soft dough by hand (if it’s sticky, you may need a little extra flour to shape the dough). My mother says, “the dough needs to be of ear lop softness” – kulak memesi kivaminda olacak – As  expected, we also have a saying for the consistency of the dough in Turkish 🙂 Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.

Ground meat and vegetables filling for the yaglama; make sure there is generous liquid in it.

Ground meat and vegetables filling for the yaglama; make sure there is generous liquid in it.

While the dough is resting, prepare the filling. Heat the olive oil in a large pan. Stir in the onions and garlic, cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the tomatoes, tomato and red pepper paste (if using) and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. Once all is cooked, stir in the chopped parsley, give them all a good mix and turn the heat off (at this stage you can also check the seasoning to your taste). The filling needs to  have quite  a bit of liquid to cover the flat breads so add a little more water if needed.

). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.

On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.

Once the dough has risen, divide the dough into 11 pieces and roll into 11 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter. Dust each of these circles with flour so they don’t stick together and keep them covered with a damp towel so that they won’t dry out.

Cook the flat breads on a wide non-stick pan or griddle.

Cook the flat breads on a wide non-stick pan or griddle.

Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle. Pile them on a plate.

spread a thin layer of the ground meat Spread a thin layer of sauce over the flat bread and place and place another flat bread on top.

Spread a thin layer of the ground meat sauce over the flat bread and place and place another flat bread on top.

Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over. Then place another flat bread on top and spread the sauce again; continue this layering until all the flat breads are finished with the remaining of the sauce spread at top.

Cut the Yaglama all the way through into 4 equal pieces and enjoy!

Cut the Yaglama all the way through into 4 equal pieces and enjoy!

Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurt goes very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup of plain yoghurt and season with salt to your taste).

Delicious, melt-in-the-mouth Yaglama, Kayseri Style.

Delicious, melt-in-the-mouth Yaglama, Kayseri Style.

 Afiyet Olsun,

Ozlem

 

, , , , , , , , ,

30 Responses to Kayseri Style Layers of Flat Breads with Gound Meat and Vegetable, Yaglama

  1. jaz September 11, 2013 at 12:32 pm #

    wow! this looks so good. i admit i first thought it was lahmacun too. thanks for another great recipe!

    • Ozlem Warren September 11, 2013 at 3:36 pm #

      You are welcome Jaz; this really is a delicious local specialty; feels lighter than lahmacun and moister as there are quite a bit of liquid in the sauce and stacked together. Thanks for stopping by! Ozlem

  2. Phil in the Kitchen September 11, 2013 at 11:25 pm #

    There’s something very, very satisfying about a layered dish. It always feels special and a cause for celebration. (As long as it’s home made, of course). This looks lovely – definitely a cause for celebration.

    • Ozlem Warren September 12, 2013 at 11:02 am #

      Cheers Phil, it did make a regular weekend meal feel special, you are right. I am glad you enjoyed it:)

  3. Peri September 12, 2013 at 3:56 am #

    Oh Yummy! Ozlem, love the layers of meat and flatbread, what delightful concept:) And the meat preparation looks perfectly tasty. XxPeri.

    • Ozlem Warren September 12, 2013 at 11:02 am #

      thank you Peri! it was fun to make and assemble with the kids : ) Ozlem xx

  4. Alan September 12, 2013 at 8:05 am #

    . . very much the style of food that j and I love to find when we are travelling around the country. My goodness, you make these things look so appetising!

    • Ozlem Warren September 12, 2013 at 11:01 am #

      Thank you Alan, I love sampling this kind of food when travelling too; though if one can’t have it during travels, then one needs to make it at home, as in my case:) so glad you liked them: ) Selamlar to you and J, Ozlem

  5. Kym Ciftci September 12, 2013 at 11:04 am #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    I think this one would impress my mother in law! I’m going to attempt it and take it round the village one night then act all casual like and say things like “oh I always cook like this at home” lol x

    • Ozlem Warren September 12, 2013 at 2:59 pm #

      Go for it Kym, Dursun would be soo impressed: ) Honestly, it is easier than you think, and quite rewarding:) Many thanks for stopping by 🙂 Ozlem x

  6. Alida September 12, 2013 at 8:16 pm #

    My mouth is watering at looking at this. It is so interesting this flatbread with mince. Like a Turkish version of lasagna. Turkish cuisine is just so good. I love the Mediterranean flavours you get!

    • Ozlem Warren September 12, 2013 at 8:26 pm #

      Thanks Alida, you are right, it looks like a Turkish version of lasagna!Glad you enjoyed it 🙂

  7. senior dogs abroad September 13, 2013 at 5:17 am #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    Özlem, Thıs is one of those dishes that, by simply reading the recipe, you can instantly tell it’s a winner. Sounds delicious and since I’ve been wowing my husband all summer with your recipes, he’s already getting excited about trying it. Thanks!

    • Ozlem Warren September 13, 2013 at 1:01 pm #

      Oh, so kind of your Jolee, I truly hope you both enjoy it:) This whole layering and assembling and then cutting like a cake has been quite an excitement for us, afiyet olsun to you both 🙂 Cok Selamlar, Ozlem

  8. BacktoBodrum September 13, 2013 at 7:04 am #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    This looks fantastic and right up my daughter’s street. I’ll cook it for her next trip home.

    • Ozlem Warren September 13, 2013 at 12:52 pm #

      So glad to hear Annie, we made the flatbreads with my 6 year old daughter and she loved it too; something about baking and girls : )

  9. Bryan September 17, 2013 at 2:37 pm #

    Ms Ozlem, you are one of my kitchen heroes! When I was two years old, our family moved to Inegol where I started to love two things only one of which I still am passionate for today: Turkish food.

    We were the first East Asian family to live in Inegol and for the next 8 years we continued journeying up the Aegean coast finally ending up at our last city, magnificent Istanbul.

    Since my time in Turkey many things have happened, but one thing still brings me back to the vague flutter of memories that is the majestic soaring minarets in the blue sky, jolly aunts guffawing while pinching my cheeks, and me rummaging and getting lost in a carpet store in some bazaar. For me, only cuisine can stir that part in me.

    Thank you for the recipes,
    Bryan
    (A 28 year old entrepreneur in Shanghai.)

    • Ozlem Warren September 17, 2013 at 8:12 pm #

      Dear Bryan, Merhaba! Thank you so much for this very kind note; I am so happy that if the recipes here may have helped you reconnect with your special memories when you lived in Turkey; how nice to hear that are very much alive. You are very welcome and I am in a very happy place if the recipes may evoke any special connections to my homeland, thank you for your time to write this lovely note:) Selamlar, Ozlem

  10. sarvenaz September 25, 2013 at 6:57 am #

    Hum ! tashakur

    sarvenaz

    • Ozlem Warren September 25, 2013 at 9:04 am #

      Merhaba Sarvenaz, you are welcome – afiyet olsun 🙂
      Selamlar, Ozlem

  11. Sophie March 26, 2015 at 9:04 pm #

    This was fantastic! I made a vegan version of these this evening (just switched to veggie mince) and they were wonderful. My dough was very wet, even after proving, so I used rice flour to roll it out and this was a lot easier than with wheat flour. The texture of the finished bread is great, in or out of the sauce, certainly well worth the effort. Thanks again!

    • Ozlem Warren March 26, 2015 at 10:05 pm #

      Fantastic outcome Sophie, so glad it worked out and you enjoyed it – I love vegetarian fillings too, delighted to hear it; afiyet olsun!

  12. amalia June 20, 2015 at 10:54 am #

    This looks so yummy. I have some ground lamb in he freezer I think I will try it with!

    • Ozlem Warren June 25, 2015 at 12:51 pm #

      Thanks for your note Amalia, hope you enjoy these Kayseri style delicious layered flatbreads!

  13. Amalia January 16, 2016 at 2:54 am #

    Made this tonight. So yummy, thank you for the recipe!

    • Ozlem Warren January 16, 2016 at 6:10 pm #

      Delighted to hear it Amalia, afiyet olsun!

  14. Hadeel November 29, 2016 at 1:35 pm #

    I live in Kayseri and i love yaglama. I loved yout post too. Çok samimisiniz.

    • Ozlem Warren November 30, 2016 at 10:49 am #

      Merhaba Hadeel, many thanks for your kind note, glad you enjoyed my Yaglama post, cok tesekkurler.

Trackbacks/Pingbacks

  1. Simply Irresistible; Baked Prawns with Vegetables and Cheese – Karides Guvec | Ozlem's Turkish Table - May 4, 2014

    […] with chopped parsley over the top and serve hot with slices of crusty bread or Turkish flat breads, pide by the side. Refreshing Shepherd’s Salad of sliced onions, cucumbers and tomatoes, Coban Salata, […]

  2. Simit Kebabi; Ground Meat and Bulgur Kebabs, Gaziantep Style | Ozlem's Turkish Table - September 29, 2015

    […] vegetables with a dollop of garlicy yoghurt, in Turkish flat breads or pita pockets. Here is my Turkish flat breads recipe if you’d like to make flat breads at […]

Leave a Reply