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.

In the past, when homes didn’t have ovens, this börek was baked in neighborhood bakeries or tandır (clay ovens), giving the dish its name. Kayseri Tandır Böreği holds a significant place in Kayseri’s culinary culture. Its preparation—especially the dough rolling process—requires considerable skill, making it a specialty tied to its geographic region.

Because of its traditional preparation method and historical background, Kayseri Tandır Böreği is recognized as a product with geographical indication, meaning all production steps must occur within the designated region.

RECIPE:

1. Place all dough ingredients in a bowl.
2. Gradually add water and knead into a dough softer than an earlobe (a traditional Turkish reference for soft dough).
3. While the dough rests, melt margarine and butter in a pan.
4. Turn off the heat and mix in the tahini until fully combined.
5. Roll out the entire dough on the counter until very thin.
6. Spread the tahini-butter mixture evenly over the dough.
7. Let the dough rest for 10–15 minutes to allow the mixture to set.
8. Make a small hole in the center and roll the dough outward from the middle.
9. Fold in the outer edges toward the center and seal them together.
10. After another 10–15 minutes of rest, cut and stretch the dough gently.
11. Roll into 3 equal-sized logs, wrap, and refrigerate for 1 hour.
12. Meanwhile, for the filling: finely chop the onion and sauté it in olive oil.
13. Add ground meat and cook until all the liquid evaporates.
14. Season with salt and pepper, then stir in chopped parsley and remove from heat.
15. Take the first dough roll, dust the surface with flour, and roll it out to the size of a baking tray.
16. Place it into a greased tray.
17. Spread half of the meat filling over it.
18. Roll out the second dough and place it over the first. Spread the remaining meat mixture.
19. Roll out the final dough and place it on top. (If the dough shrinks, gently stretch it by hand. You can trim any excess from the edges and use it to patch corners.)
20. Crack an egg on top and spread it evenly. Generously sprinkle sesame and nigella seeds. Bake at 200°C (390°F) until golden brown.

Enjoy this traditional Kayseri specialty!

RECIPE:

1. Soak whole wheat (wheat for aşure) overnight.
2. Split a neck bone (lamb or beef) in half and cook it with 9 cups of water until it becomes tender.
3. Once the bone is cooked, shred the meat from it and set it aside to cool.
4. Put the soaked wheat and the shredded meat into a pot.
5. Add about 8 cups of the broth you used to boil the bones. Cook until the wheat grains completely soften and break down.
6. Once cooked, mash the mixture thoroughly using a wooden spoon or pestle until it becomes a thick, porridge-like consistency.
7. Melt butter in a pan.
8. Add salt and black pepper to taste, and pour the melted butter over the dish. Sprinkle red pepper flakes on top and serve hot.

Enjoy!

RECIPE:

1. Whisk the milk and yeast well with a wire whisk and let it rest for 5 minutes. Then add the oil and some flour, followed by salt, and gradually add flour while kneading well. Let the dough rise for about 1 hour.
2. While the dough is rising, melt butter in a pan. Turn off the heat and add tahini, stirring well, then let it cool.
3. When the dough has risen, divide it into balls about the size of an orange. I got 6 balls. Roll one ball out thinly on a medium-sized round tea tray (or similar) and spread about 3 tablespoons of tahini evenly over it.
4. Make a hole in the center of the dough and fold it backward, as shown in the picture, to form a round shape, ensuring the tahini is evenly distributed.
5. Repeat this with all dough balls. Then, dust the surface with flour and press the rolled tahini dough ball with your hand to flatten it.
6. Using a rolling pin, gently roll it out to about the size of a dinner plate. Cook it in a non-stick pan over medium heat, flipping continuously until cooked on both sides.

Enjoy your meal! It turns out soft and flaky.

During the Ottoman period, there were two main types of stuffed grape leaves in the palace kitchen: one with meat and one with olive oil (zeytinyağlı). Palace chefs served the olive oil version as a meze (appetizer), while the meat version was offered as a main course.

RECIPE:

1. First, soak the pickled grape leaves in hot water for 2-3 minutes, then wash and drain them in a colander.
2. Grate the onions into a large bowl.
3. Pour olive oil over the onions.
4. Rinse the rice and add it to the bowl.
5. Add spices, tomato paste, and salt, then mix in finely chopped parsley. (This will be the raw filling.)
6. Place some filling on the wider part of a grape leaf, fold in the sides, and roll it up like a cylinder. Continue this process until all leaves are used.
7. Place the rolled grape leaves in a pot, drizzle olive oil and lemon slices on top, add about 5-6 cups of hot water, and cook on low heat. (To prevent the rolls from unraveling, you can cover them with a plate slightly smaller than the pot lid.)

Enjoy your meal!

RECIPE:

1. First, let’s prepare the dough. It needs to rest for 3-4 hours.
2. Bring 3 cups of water to a boil. With the remaining 3 cups of water, dissolve the flour (i.e., mix the flour with water).
3. Slowly add the flour mixture to the boiling water while stirring continuously.
4. The consistency varies depending on the brand of flour; some flours hold well while others can be tricky. When adjusting the texture, the spoon should be hard to turn while stirring.
5. If you don’t have enough flour, reduce the heat and quickly dissolve a few more spoons of flour in water and add it to the pot.
6. When I made it previously, the consistency was perfect immediately, but with this flour, I had to repeat the process a few times. I used 20 spoons of flour, but adjust it as I described.
7. When stirring becomes difficult, the flour amount is sufficient. Keep stirring and boil continuously.
8. Wet a tray, spread the dough evenly on it, and let it rest on a cold surface for 3-4 hours.

For the soup:
9. Boil the chicken.
10. Use plenty of water when boiling because the broth will be used in the soup.
11. Shred the boiled chicken meat.
12. In a separate pot, sauté the flour in butter.
13. You can sauté the flour without butter first, then add butter afterward.
14. After the raw smell of the flour disappears, add tomato paste and red pepper flakes, then stir.
15. Slowly add the chicken broth while stirring continuously to prevent lumps. If lumps form, blend the mixture before adding the shredded chicken.
16. After the soup boils, add the shredded chicken and let it cook.
17. When it boils a bit more and thickens, turn off the heat.
18. Serve the soup together with the dough.
19. Cut the dough into slices, scoop some dough with your spoon, dip it into the soup, and swallow without chewing. Enjoy your meal!

Visitors can enjoy boat rides, swim in the pool, and later dine while admiring the unique view from the observation terrace. Additionally, trekking trails offer both local and foreign tourists a chance to embark on an enjoyable journey away from the city’s stress. Special facilities are also available for motor enthusiasts, cyclists, and anglers.

Besides all these, children’s playgrounds and fitness equipment that appeal to everyone from 7 to 70 years old stand out. The lakeside area, made more aesthetically pleasing visually, is decorated with LED lighting, allowing you to enjoy a visual feast at night.

The ethnographic artifacts were then transferred to the Selamlık (men’s guest quarters) section—an addition to the original building—on the eastern side of the Güpgüpoğlu Mansion. After exhibition and arrangement works were completed, the Ethnography Museum was reopened to visitors on May 18, 1998.

The museum is located on the second floor of the building and can be accessed via a staircase with stone steps and wooden railings. The rooms are arranged around a central hall, and to the north of this hall, there is a semi-open pavilion (köşk).

Originally established in 1983 at the Hunat Hatun Madrasa, the museum was moved in 1997 to the Güpgüpoğlu Mansion, located on Tennuri Street in Cumhuriyet Neighborhood. The mansion was constructed between 1419 and 1497, with additions continuing into the 18th century.

A part of the mansion is arranged to reflect the layout of traditional Ottoman houses, while the other parts serve as the Ethnography Museum, displaying Turkish-Islamic artifacts from the Seljuk and Ottoman periods.

At the Ethnography Museum, you can see exhibits of tiles and ceramics, various weapons, wooden and metal objects, manuscripts, carpets and kilims, traditional men’s and women’s clothing, as well as jewelry and decorative items.

You can be sure that the Ethnography Museum (Güpgüpoğlu Mansion) will take you on a fascinating journey through history.

Within the lake’s ecosystem, species such as pike fish, turtles, dozens of bird species, snakes, foxes, and wild boars can be found.

Engir Lake offers a unique opportunity for visitors to experience a mini Sultan Marshes tour right within the city center of Kayseri.

Furthermore, Engir Lake was officially designated as a 1st and 3rd Degree Natural Protected Area by the Ministry of Environment and Urbanization with the Ministerial Approval No. 242201 dated 03.11.2020, under the category of “Natural Site – Sustainable Conservation and Controlled Use Area.” Later, it was also registered as a “Natural Site – Strictly Protected Area” by Presidential Decree No. 3477 on 02.02.2021.

In two-story houses, the upper floor was typically used in the summer, while the lower floor served as the winter living area. The basement level often spans part or all of the house’s footprint. These basement areas, which were used for service purposes, storage, and as stables—and referred to as cellars (tol)—have been found to be connected to underground cities discovered in the region today.

The neighborhoods of Kiçiköy, Han, Harman, and Tablakaya are where the finest examples of Talas houses can be seen.

Thanks to street revitalization and restoration projects, the Ali Saip Pasha Street, which is home to 60 historical houses and mansions, and the Gölbaşı Square where the street is located, are now open to tourism.