The Yağlama

with ground meat Mix the flour and salt, make a hole in the middle, put the yeast and gradually add the water to make a soft dough. Fry the finely chopped onion in oil for a few minutes and add the minced meat. Fry the ground beef for 5-6 minutes on low heat. Add tomato paste, salt and pepper and fry for 3 more minutes. Add finely chopped tomatoes, peppers and 1 tea glass of water and cook for 8-10 minutes. Prepare walnut-sized meringues from the dough, roll them in 20-25 cm diameter and cook both sides on the sheet metal. Spread the minced meat on the cooked dough and stack it on top of each other. Serve sprinkled with garlic yogurt and, if desired, finely chopped parsley.

The YAĞLAMA with TOMATO

Mix the flour and salt, make a hole in the middle, put the yeast and add the water slowly to prepare a soft dough. Fry the small chopped tomatoes and green pepper in butter. Add tomato paste, salt and pepper and continue to fry for 8-10 minutes on low heat. Prepare meringues in size of 20-25 cm and cook both sides on the sheet metal. Spread the tomato stuffing on top of the cooked dough and arrange it on top of each other. Serve with garlic yoghurt and, if desired, finely chopped parsley.

THE PLAİN YAĞLAMA

Mix the flour and salt, make a hole in the middle, put the yeast in it and gradually add the water to prepare a soft dough. Let the dough rest for at least half an hour. Prepare walnut-sized balls from the dough, roll them in 20-25 cm diameter and cook both sides on the sheet. Stack the cooked dough on top of each other. If you wish, brush with butter and serve with Tulum cheese.