Kayseri Lubrication Product Description and Distinguishing Features: Kayseri Yağlaması is a traditional dish made by spreading a minced meat filling onto a special flatbread known as şebit, prepared within a specific geographical region. It is typically served alongside garlic yogurt or plain yogurt. The locals traditionally met their bread needs, especially during summer stays in vineyard houses, by preparing dough and baking it on a griddle in various forms such as flatbread or şebit. Emerging from this custom, Kayseri Yağlaması holds an important role in the culinary heritage of Kayseri and is commonly made and enjoyed. Thus, Kayseri Yağlaması is closely linked to its geographical region due to its widespread popularity there. Kneading the Dough: Flour is placed into a bowl with a well created at the center. Into this, sugar, lukewarm water mixed with dissolved yeast, vegetable oil, salt, and yogurt are added and combined. Lukewarm water is gradually poured in, and the mixture is kneaded until a soft dough forms. When the dough no longer sticks to the hands, it is covered and left to rest at room temperature for about 40 minutes, or until it doubles in size. Rolling Out the Dough: The risen dough is divided into portions about the size of a palm, covered with a cloth, and allowed to rest for 10 minutes. Each portion is lightly dusted with flour on a dough board and rolled out individually using a rolling pin or pastry roller to a diameter of 22-26 cm and a thickness between 0.2 and 0.5 cm. Baking the Dough: The rolled dough sheets are carefully wrapped around a rolling pin and placed onto a hot griddle or a large non-stick skillet. They are cooked until both sides develop light brown spots. It is important to avoid over-drying the sheets during cooking. In Kayseri, these cooked sheets are referred to as şebit. The şebit sheets are then stacked and covered with a cloth to keep them from drying out while the remaining dough portions are prepared in the same way. Preparing the Minced Meat Filling: Minced meat is lightly fried with oil in a deep pan, then finely chopped onions are added and sautéed together. During this process, chopped peppers and tomato paste are mixed in, followed by the addition of grated tomatoes. Gradually, water, salt, red pepper flakes, and ground black pepper are stirred in. After cooking for another 5-6 minutes, the filling is removed from the heat. Layering Process: A single şebit sheet is placed into a wide dish. About 65-70 g of the minced meat filling is evenly spread over the entire surface of the sheet. The remaining şebit sheets are layered on top, alternating with layers of the minced meat filling. Since the top şebit sheets tend to be drier than those underneath, their positions are swapped with the lower ones to maintain moisture. After layering, Kayseri Yağlaması is cut into four equal portions and served with either garlic yogurt or plain yogurt according to taste.