They also call it Şebit: Kayseri Yağlaması

Kayseri yağlaması is a pastry made by kneading a dough until it's soft and tender, then rolling it out individually. A perfectly textured, slightly runny filling is added inside. It transforms into a main dish with a pastry-like appearance and layers of deliciousness.

This recipe requires a little effort and patience. But that moment you take a bite is worth it all. World cuisines are one thing, but Turkish cuisine is another. How could it not be? Every region, city, and home produces a unique culinary masterpiece. One of these is Kayseri yağlaması, one of Kayseri's most delicious dishes. It's also known as yağlama and şebit.

If you're looking for the most delicious answer to the question "What should I cook today?" in the kitchen, you can add an appetizing touch to your table with this Kayseri yağlaması (şebit) recipe. Come on in, the kitchen awaits you for the step-by-step instructions. Enjoy!

How many calories are in Kayseri Yağlaması (Şebit): Per serving.

450/kcal

For the dough of Kayseri yağlama:

4 cups of flour

1/2 cup lukewarm water

1 glass of warm milk

1 tablespoon of vegetable oil

1 tablespoon of salt

1 tablespoon instant yeast

1 teaspoon of powdered sugar

For the filling of Kayseri yağlama (a type of Turkish pastry):

350 grams of minced meat

3 grated tomatoes

1.5 tablespoons of tomato paste

1 onion

1 tablespoon of olive oil

1 teaspoon black pepper

1 teaspoon of salt

1/2 cup of water

1 green bell pepper

The Secret to Making Kayseri Yağlaması (Şebit) - A Perfect Recipe

When preparing the dough, be sure to use lukewarm milk and water.

Add water gradually and knead the dough.

Don't try to roll out and bake the dough without letting it rise. Don't use too much flour when rolling it out.

You can reduce the amount of salt you use in the dough according to your taste.

How to Make Kayseri Yağlaması (Şebit)?

To make the dough for Kayseri yağlama, take 4 cups of flour into a bowl and make a well in the center. Add 1 cup of warm milk, 1 tablespoon of yeast, 1 tablespoon of vegetable oil, 1 tablespoon of salt, and 1 teaspoon of sugar and mix.

Gradually add 1/2 cup of lukewarm water and knead the dough. Lightly flour a clean bowl and transfer the prepared dough into it.

Cover with plastic wrap and let it rise at room temperature until it doubles in size, about 40 minutes. Form into balls and let them rise again for 10 minutes, covered with a cloth.

Dice one onion. Place 350 grams of minced meat in a pan and sauté lightly.

Next, add the onions and 1 green bell pepper and sauté. Once the onions are sautéed, add 3 grated tomatoes.

Add 1.5 tablespoons of tomato paste and let it cook. Then gradually add 1/2 cup of water. Add 1 teaspoon of salt and 1 teaspoon of black pepper.

After cooking for another 5-6 minutes, remove from the heat.

Using a rolling pin and lightly flouring the area, roll out each piece of dough individually.

Place a non-stick pan on the stove and heat it thoroughly. Transfer the rolled-out dough sheets one by one to the heated pan and cook them on both sides. Repeat this process for all the dough.

After cooking all the phyllo sheets, layer them one cooked sheet, then the prepared meat filling, and then another sheet of phyllo.

Once all the filling and pastry sheets are used up, garnish with finely chopped parsley and slice and serve the Kayseri yağlaması.

If you like, you can also drizzle a yogurt and garlic sauce over the Kayseri yağlaması. The Kayseri yağlaması is ready! Enjoy!

Cooking Suggestions for Kayseri Yağlaması (Şebit) Recipe

Preheat a nonstick pan thoroughly and cook the dough over medium heat. High heat can cause the dough to burn before the inside is cooked.

Serving Suggestion for Kayseri Yağlaması (Şebit) Recipe

Finally, drizzle with plain yogurt or garlic yogurt before serving.

How to Make Kayseri Yağlama Dough?

First, to make Kayseri yağlaması (a type of Turkish flatbread), you need to prepare the dough. Add the flour to a bowl and make a well in the center. Add lukewarm milk, yeast, vegetable oil, salt, and sugar and mix. Finally, gradually add lukewarm water, knead the dough, and let it rise for about 40 minutes.

Tips and Tricks for Kayseri Yağlaması Recipe

The key to a perfect Kayseri yağlama (a type of Turkish flatbread) is ensuring the dough is properly leavened, the meat filling is delicious, and the dough is cooked to the right consistency.

Which region does Şebit belong to?

Şebit, also known as Kayseri yağlaması, is a popular dish in Central Anatolia. It is especially common in Kayseri. This regional Kayseri dish, şebit, is prepared by layering dough sheets on top of each other and adding a minced meat filling in between.

Is Kayseri Yağlaması made with yeast?

The traditional Kayseri yağlaması recipe is made with yeast-based dough.

Can Kayseri Yağlaması be made with lavash bread?

A version made with lavash bread also exists, but traditional Kayseri yağlaması uses yeast dough.

How to Make Kayseri Yağlama Dough?

Kayseri yağlama dough is prepared by mixing flour, yeast, water, and salt, then kneaded and left to rest in a warm place for a while to allow it to rise sufficiently.

How many calories are in Kayseri Yağlaması?

One serving of Kayseri yağlaması contains 450 calories.

How many layers does original Kayseri oiling contain?

The original recipe uses 3-4 layers of thin raw meat.

Should the dough for Yağlama be made with yeast or without yeast?

It will be made with yeast.