Kayseri Lubrication Product Description and Distinguishing Features: Kayseri Yağlaması, a dish produced by placing minced meat filling on a type of flatbread called "şebit" within a geographical boundary, and it is served with garlic or plain yogurt. The local people have been known to fulfill their bread needs, especially during the summer months spent in vineyard houses, by kneading dough and baking it on a griddle in various shapes such as flatbread or şebit. Born from this tradition, Kayseri Yağlaması holds a significant place in Kayseri's culinary culture and is frequently produced and consumed. Therefore, Kayseri Yağlaması is associated with a geographical region due to its popularity in that area. Kneading the Dough: Flour is placed in a bowl, and a well is formed in the middle. Sugar, lukewarm water with dissolved yeast, vegetable oil, salt, and yogurt are added and mixed. Gradually, lukewarm water is added, and the mixture is kneaded until it forms a soft dough. Once the dough reaches a non-sticky consistency, it is covered and left to rise at room temperature for approximately 40 minutes, or until the dough doubles in size. Rolling Out the Dough: The risen dough is divided into palm-sized portions, covered with a cloth, and allowed to rest for 10 minutes. The portions are lightly floured on a dough board, and using a rolling pin or pastry roller, each piece is rolled out individually to a diameter of 22-26 cm and a thickness of 0.2-0.5 cm. Baking the Dough: The rolled-out sheets are then rolled onto a rolling pin and spread on a hot griddle or a large non-stick pan until light brown spots appear on both sides. Care should be taken to avoid over-drying the sheets during the cooking process. In Kayseri, these cooked sheets are known as "şebit". The şebit sheets are stacked under a cloth to prevent drying while the remaining portions are rolled out and cooked. Preparing the Minced Meat Filling: Minced meat is lightly sautéed with oil in a deep pan, and finely chopped onions are added and sautéed. During the sautéing process, chopped peppers and tomato paste are added, followed by grated tomatoes. Finally, water, salt, red pepper flakes, and ground black pepper are gradually added. After 5-6 more minutes of cooking, the filling is removed from the heat. Layering Process: One of the şebit sheets is placed in a wide container. Approximately 65-70 g of minced meat filling is spread over the sheet, ensuring that the entire surface is coated with the filling. All şebit sheets are layered one over the other, alternating between a layer of minced meat filling and a layer of şebit. However, the topmost şebit sheets may be drier than the ones underneath, so the positions of the upper and lower şebit sheets are swapped. After this process, Kayseri Yağlaması is cut into four equal pieces. It is served with garlic or plain yogurt according to preference.