Original Kayseri Lubrication Recipe | Kayseri's Legendary Lubricant Flavor: Şebit

11 layers of Şebit Kayseri Yağlı, delicious, traditional, original recipe
Materials
For the dough;
1 packet of instant yeast
1 teaspoon of salt
1 teaspoon of sugar
2 tablespoons of oil
5 cups flour
1 glass of warm water (200 ml) slightly above room temperature
1 glass of warm milk (200 ml) A little more than room temperature
For the sauce;
400-500 gr. mince
2 onions
1-2 green peppers
1-2 red peppers
2 tomatoes
2-3 cloves of garlic
1 tablespoon tomato paste
1 tablespoon pepper paste (you can add half or none as desired)
1 tablespoon butter
1 tea glass of olive oil or oil
1 glass of water (you can add half more depending on density)
1 teaspoon of salt
chili pepper
black pepper
cumin (you can increase or decrease the spice intensity according to taste)
(It is placed with the tip of a teaspoon in the video)
Enough Parsley
For the topping;
Garlic yoghurt
preparation
Preparation of the dough:
1. Take the flour, instant yeast, salt and sugar in a deep mixing bowl and mix with your hand.
2. Add warm water, warm milk and oil. Knead and knead until you get a soft, light dough.
3. Cover the dough with stretch film and let it rise for 60 minutes.
Preparation of the stuffing:
1. Pour oil into the pan and after the oil is hot, add the chopped onion and fry.
2. When the onions turn slightly pink, add the minced meat and fry, stirring constantly, until the minced meat changes color and is cooked.
3. After the minced meat is cooked, add the chopped green and red peppers and continue frying.
4. When the peppers start to soften, add the garlic, then add the pepper paste, regular tomato paste, butter and mix.
5. Add peeled and chopped tomatoes and cook until soft.
6. Add salt, chili pepper, black pepper and cumin. You can adjust the amount of spices according to your taste.
7. Finally, add water and cook the stuffing on low heat for 8-10 minutes. You can adjust the amount of water according to density.
8. Before removing from the stove, optionally add chopped parsley and stir.
Preparation of Lavash:
1. Place the fermented dough on the counter, gently knead it to remove the air.
2. Divide the dough into 11 equal pieces
3. Turn each piece into a meringue, cover them with stretch film and let them rest.
4. Roll out the meringue on a floured counter, one at a time, to the size of a serving plate. Cook the rolled out dough in a non-stick pan over medium heat.
Preparation of Lubrication:
1. Place the cooked lavash on a large serving plate. Spread the minced meat mixture on it using a spoon.
2. Repeat the same process until all the lavash and stuffing are used up and place in layers.
Service Phase:
1. Pour whipped garlic yoghurt on top.
2. Serve by slicing, without waiting, while it is hot.
Enjoy your meal!
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