You know that feeling when you’re tired of the usual sandwich routine but don’t have the energy to do anything complicated? This is where yağlama comes into play. part pastry, half savory pie, this is a very comforting Turkish bread. The name literally refers to the butter or oil used in cooking, but honestly the highlight is the yogurt and seasoned meat filling.
If you’re looking for a traditional Turkish yogurt bread recipe, you’ve come to the right place. It’s not just about the filling. It’s all about layers of flavor. Here we show you how to do it without much effort.
The Dough: Simple is better
You don’t need fancy flours or expensive ingredients for the base. The texture comes from letting the yeast do its work.
Get the following items:
4 cups flour
* a pinch of salt
Half a package of fresh yeast (active dry yeast is also suitable, adjust the amount of water slightly)
* Half a cup of warm water * to activate the yeast
Mix the flour and salt. Dissolve the yeast in warm water and let it stand for a few minutes until it foams. Pour it into the flour. Mix until a soft dough is formed. It should not be dry and should be slightly sticky. Knead for about 5 minutes. Then cover it with a damp cloth.
Why is this important? Must rest for at least 20 minutes. This isn’t just waiting around During this time, the gluten relaxes and the yeast wakes up. If you ignore this, the bread will be hard. Don’t skip this.
Fillings: Savory and Sweet
While the dough rests, the filling is prepared. This is where the miracle happens. We want to find a balance between the fatness of the tomatoes and their freshness.
You will need:
* half a cup of sunflower oil (or other neutral oil)
* 30 grams of margarine (you can also use butter according to taste, but margarine gives a traditional characteristic taste)
* 300 grams of minced meat (mutton, beef or a mixture)
* 2 onions, finely chopped
* 3 tomatoes, diced
* 1 tablespoon tomato paste
* half a cup of water
* salt and black pepper to taste
Put the margarine in a saucepan and melt over medium heat. Add minced meat and fry until brown. Add onion and cook until translucent. Then add the diced tomatoes and tomato paste. Mix them together.
A tip is to add half a cup of water. Let it simmer. The mixture should be thick, not be soupy. Season with salt and pepper. If the mixture seems dry, add a little water. It should be moist enough to spread between coats, but not runny.
Assembling the Layers
Once the dough has rested and the filling is cool enough to handle, you can build.
- **Divide the dough. ** Cut into small balls. Not huge ones
