Yaglama
Origin and History
Yağlama is a dish that originates from Kayseri, especially popular in the Central Anatolia region. Its history traces back to Central Asia, where nomadic Turks prepared simple meals using basic ingredients. Over time, it became an essential part of Kayseri’s culinary tradition.
Place in Turkish Cuisine
Yağlama resembles lahmacun but is served in layers. It’s an ideal meal for those who enjoy both dough-based dishes and meat. In Turkish cuisine, it stands out among dishes like gözleme and lahmacun. It’s especially served at gatherings and special occasions, making it a traditional favorite.
Characteristics
Thin, yeast-based dough is layered with a filling made of minced meat, tomatoes, and spices. The dish is served with yogurt and cut into pieces to eat. Its light yet filling nature makes it popular, and its secret lies in the delicately thin dough and freshly spiced meat filling.