Kayseri Yağlaması
Kayseri Yağlaması
For the bidda:
200ml lukewarm water
125ml lukewarm milk
1 tsp caster sugar
1 sachet instant dry yeast (7g)
500g strong white bread flour
1 tsp salt
1 tbsp olive oil
To make the Bidda, click here: Meliz’s Bidda Recipe
For the mince filling:
2 tbsp olive oil
1 large onion, very finely diced
1 tsp sea salt
1 medium kapya / romano / pointed red pepper, finely diced
1 green carliston pepper, finely diced
1 sivri biber (spicy green pepper), finely diced (optional)
500g beef or lamb mince
2 tbsp tomato puree
1 tbsp biber salçası “”tatlı” mild / sweet or “acı” hot if you prefer it with a kick)
1 tsp ground cumin
1 tsp paprika
1 tsp pul biber
400g fresh ripe tomatoes, halved and flesh coarsely grated
1/2 tsp black pepper
250ml water
To make the mince:
Add the olive oil to a pan over a medium heat and soften the onions with a pinch of the salt for 8-10 minutes. Add the peppers and soften for another 6-8 minutes before adding the mince, breaking it down into the pan and browning all over for 7-8 minutes.
Add the pepper paste, tomato puree, the spices, tomato pulp and stir well. Season with the remaining salt, pepper, pour in the water, bring up to the boil, then turn down and simmer on a low heat with the lid on for 10-12 minutes, then take off the heat.
To prepare the “yağlama”, fold one of the “bidda” in half, and half again twice more, then dip the edges into the meat sauce. Open the “bidda” up, lay it on a plate and spoon over 1/9 of the sauce. Keep repeating the process until you have used up 9 “bidda” and the last layer of mince sauce is on the top. Drizzle over yoghurt, fresh parsley and pul biber to serve. Serve with a finely chopped tomato, cucumber and onion salad.
