Yağlama

Ingredients

• 500 g ground beef
• 2 large onions (finely diced)
• 3 red pointed peppers and green pointed pepper (2 red pointed peppers and 1 green; finely diced)
• 1 tbsp paprika paste
• 1 tbsp tomato paste
• 175 ml water (Source specifies 150–200 ml)
• 500 ml strained tomatoes (Approximately 500 ml)
• 1 tsp salt
• 0.5 tsp hot paprika
• 0.5 tsp black pepper
• 1 tsp sweet paprika
• 0.5 tsp ground cumin
• oil (Used generously for frying)
• butter (Amount not stated; added with the seasonings, tomatoes, and paprika paste)
• garlic (Amount not stated)
• lavash (Folded; amount not stated)
• yogurt (For serving; amount not stated)
• fresh parsley (For serving; amount not stated)

Steps

1. 1

   Finely dice the onions, two red pointed peppers, and one green pointed pepper.

2. 2

   Heat a generous amount of oil in a large pan. Add the diced onions, peppers, and ground beef, and fry them together until the beef is cooked and the vegetables have softened.

3. 3

   Add the salt, hot paprika, black pepper, sweet paprika, cumin, paprika paste, tomato paste, butter, and garlic.

4. 4

   Pour in the strained tomatoes and water, using the liquid to deglaze the pan, and bring the sauce to a simmer.

5. 5

   Simmer the sauce for about 1 hour.

6. 6

   Dip folded pieces of lavash into the sauce so they are coated and moistened.

7. 7

   Place the dipped lavash on a serving dish and spread some of the ground-beef sauce over it.

8. 8

   Repeat the lavash-and-sauce layering several times until all the desired layers have been assembled.

9. 9

   Cut the layered yağlama into quarters, then cover it with yogurt and parsley before serving.

Notes

The written description provides quantities for the sauce but does not specify quantities for the oil, butter, garlic, lavash, yogurt, or parsley. It also does not state the exact number of lavash sheets or detailed assembly dimensions.

Nutrition per serving

• main
• Turkish-inspired
• layered
• ground beef
• tomato sauce
• family-style