Yağlama

Yağlama ("oiled" or "layered" in Turkish) is a dish from the Black Sea region, particularly associated with the same highland communities that produce kuymak and cornbread. The dish consists of multiple thin layers of yufka (unleavened flatbread) stacked with a minced meat filling between the layers and a tomato sauce on top, then finished with garlic yoghurt.

The layered flatbread tradition in Turkey predates Ottoman cuisine and connects to the nomadic Turkic heritage of thin bread — yufka — cooked on a sac (convex iron griddle) over an open fire. The nomadic practice of making bread you could carry and stack is the direct ancestor of yağlama, börek, and baklava: all of them begin with yufka and build something remarkable through layering.

Our yağlama presents four layers of flatbread topped with minced beef, fresh tomatoes, and spices, served with a generous pool of garlic yoghurt. The combination of the warm, oil-brushed flatbread with the spiced meat and cool yoghurt is the Black Sea region's answer to the question of what to eat when you want something filling, flavourful, and deeply comforting.