Kayseri Usulu Yaglama
Layers of flat bread with a scrumptious
ground meat and vegetable topping between each layer.

Serves 4 -6 generously
(makes 11 flatbreads of about 23cm/9” each)

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For the dough:

• 460 gr/1 lb./4 cups plain flour

• 7gr/2tsp. dry yeast

• 3 tbsp./45 ml olive oil

• 2 tsp./10 ml sea salt

• 300ml/10 fl oz. warm water

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For the meat & vegetables sauce:

• 500gr/1lb 2 oz. ground beef

• 30ml/2 tbsp. olive oil

• 2 large onions, finely chopped

• 3-4 garlic cloves, finely chopped

• 2 medium tomato, finely chopped

• 15 ml/ 1 tbsp. concentrated tomato puree

• 10 ml/ 2 tsp. Turkish hot pepper paste (optional)

• 300 ml/12 fl. Oz/ 1 ½ cup water

• Handful of flat leaf parsley, finely chopped

• Salt and ground black pepper to taste

• Plain or garlic yoghurt to serve

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Directions:

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1. In a large bowl, combine the flour, salt and yeast and mix well. Stir in the olive oil and warm water and knead into a soft dough by hand (if it’s sticky, you may need a little extra flour to shape the dough). My mother says, “the dough needs to be of ear lop softness” – kulak memesi kivaminda olacak – As  expected, we also have a saying for the consistency of the dough in Turkish  Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.

2. While the dough is resting, prepare the filling. Heat the olive oil in a large pan. Stir in the onions and garlic, cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the tomatoes, tomato and red pepper paste (if using) and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. Once all is cooked, stir in the chopped parsley, give them all a good mix and turn the heat off (at this stage you can also check the seasoning to your taste).

3. The filling needs to  have quite  a bit of liquid to cover the flat breads so add a little more water if needed.

4. Once the dough has risen, divide the dough into 11 pieces and roll into 11 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.

5. Dust each of these circles with flour so they don’t stick together and keep them covered with a damp towel so that they won’t dry out.

6. Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle.

7. Pile them on a plate.

8. Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over. Then place another flat bread on top and spread the sauce again; continue this layeringuntil all the flat breads are finished with the remaining of the sauce spread at top.

9. Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurtgoes very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup
   of plain yoghurt and season with salt to your taste).
   
   This is an amazing mezes & it is very easy to make!
    

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WALNUT AND RED PEPPER PASTE DIP, MUHAMMARA OR CEVIZLI BIBER
 

Tahini bread or pita bread would go really well with this delicious dip/spread.
You can keep the dip covered in the fridge for 3-4 days. 

Serves 4-6
 

• 3-4 slices of white or wholemeal stale bread (about 70 gr)

• 1/3 yellow onion (or little less), chopped

• 45ml/3 tablespoons Turkish red pepper paste (or 1 1/2 tablespoon Amore chili paste)

• 1/2 tablespoon concentrated tomato paste

• 225gr/8oz English walnuts, shelled

• 10ml / 2 teaspoon ground cumin

• Pinch of Salt

• 60ml/4tablespoons extra virgin olive oil

• 15ml/1 tablespoon water
   

Directions:

1. 15ml/1 tablespoon extra virgin olive oil

2. 1-2 teaspoon red pepper flakes

3. Pita bread, tahini bread or crackers

4. Ground the walnuts with the onion, cumin, salt and red pepper paste and tomato paste in the food processor.

   Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the

   food processor. Add the olive oil and water and blend to make a smooth spread.

   If it appears to be too thick, add a little more olive oil.

5. Place the spread on a small salad plate or bowl. Pour the extra virgin olive oil all over and sprinkle with red pepper flakes. Serve the spread with pita bread, tahini bread or wide crackers.

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Blood Orange Panna Cotta
 

Ingredients:

• 1 Cup Blood Orange Juice

• Zest of 3 Blood Oranges

• 1 1/2 Tablespoon Powdered Gelatin

• 3 1/2 Cups Heavy Cream

• 1 1/2 Cups Whole Milk

• 7 Tablespoons Sugar

• 1 Teaspoon Orange Extract
   

Blood Orange Syrup:

• 3 Cups Fresh Blood Orange Juice

• 9 Tablespoons Sugar

• 1 1/2 Tablespoons Grated Blood Orange Peel
   

Directions:

1. Place the orange juice in a small bowl and sprinkle the gelatin over the top.

2. Stir to mix, and set aside to soften 2 to 3 minutes.

3. Place 8 small glasses on a baking tray.

4. Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.

5. In a small saucepan, combine the cream, milk, sugar and blood orange zest, and bring to a simmer over medium heat.

6. Remove from heat, and whisk in the softened gelatin and the orange extract.

7. Set the saucepan in the ice bath, and whisk until the mixture is at room temperature.

8. Strain the mixture into a large measuring cup or bowl with a pouring spout.

9. Place the bowl in the ice bath and allow to cool to room temperature.

10. Pour the mixture into the glasses and chill at least 6 hours or overnight.

11. To make the syrup, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.

12. Increase heat to high, and boil until syrup is reduced to 1 1/2 cups, stirring often, about 20 minutes.

13. Refrigerate until cold.

14. Before serving, pour some of the blood orange syrup on top of the glasses.