Amazing Turkish Kayseri Yaglama! Recipe

Kayseri yalamas is a classic Turkish dish from Kayseri, a wonderful city in the heart of Turkey. It is most known for its mant and pastirma (Turkish beef bacon), but yalama is just as important in Kayseri as mant. Cappadocia, a beautiful tourist destination known for its mind-blowing topographical formations and balloons, is a one-hour journey from Kayseri. If you ever visit Cappadoccia, you must try the mant, yalama, and pastrma in Kayseri.

Yalama is made with a unique tortilla, similar to bread, called lavas. Store purchased tortillas can be used to make a simple yalama in some circumstances, but it's not the same, in my opinion. As a result, it is preferable to set aside some time to cook these wonderfully delicious meals.

A soft kneaded consistency

The dough is opened one by one. A slightly juicy stuffing comes in the sauce with just the right consistency. The people of Kayseri know that you can't find its taste anywhere.

• Kayseri Lubrication

Ingredients:

For the dough:

• 4 glasses of flour
• 1/2 cup of warm water
• 1 cup of warm milk
• 1 tablespoon of oil
• 1 tablespoon of salt
• 1 tablespoon of instant yeast
• 1 teaspoon of granulated sugar

For inside:

• 350 grams of ground beef
• 3 diced tomatoes
• 1.5 tablespoons of tomato paste
• 1 onion
• 1 tablespoon of olive oil
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1/2 cup of water

preparation:

1. Take flour in a bowl and make a well in the middle. 
2. Add warm milk, yeast, oil, salt, and sugar and mix.
3. Knead the dough by adding warm water little by little. Sprinkle flour lightly into a clean bowl and transfer the dough you have prepared into it.
4. Cover it with cling film and leave it to ferment for about 40 minutes until it doubles at room temperature. 
5. Turn it into balls and cover it with a cloth and leave it to ferment for 10 minutes.

For inside:

1. Chop the onions into cubes. 
2. Take the minced meat in a pan and saute it lightly.
3. Then add the onions. Roast.
4.  When the onions are browned, add the grated tomatoes.
5.  Add the tomato paste and let it cook. Then add water little by little, add salt and pepper.
6.  Cook for another 5-6 minutes and remove from the stove.

Merge step:

1.  Roll out the meringues one by one by lightly flouring with the help of a rolling pin. Bake the phyllo in a heated pan, one after the other.
2. After cooking all the phyllo dough, one cooked phyllo, then the minced meat that you prepared, then layer again in the phyllo order.
3. When all the stuffing and phyllo dough is finished, garnish it with finely chopped parsley and serve by slicing.
4.  If you wish, you can also drizzle yogurt and garlic sauce on it. Good luck to you now.