How to pronounce Yağlama

In the International Phonetic Alphabet it is /jaːɫaˈma/. In plain English letters that is yah-lah-MAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Yağlama?

Yağlama is a main dish of Türkiye. Where it comes from: Kayseri. People usually eat it at lunch or dinner and on festive days. Its main ingredients are wheat & flour, beef and dairy & cheese. It tastes savory.

Where Yağlama comes from

Yağlama is one of 80 signature dishes of Türkiye on this map. See all dishes from Kayseri.

• Kayseri mantısı · Noodles & pasta · Kayseri

  Mantı are tiny dumplings of thin dough filled with spiced minced meat and onion, boiled and served with garlic yogurt, then drizzled with butter melted with red pepper and dried mint.

• Pastırma · Snack · Kayseri

  Pastırma is beef, cured with salt, pressed to squeeze out water and air-dried, then covered with a thick paste of fenugreek, garlic, red pepper and cumin called çemen, and dried again.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

• Balık ekmek · Street food · Istanbul (Eminönü)

  Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

Food of Türkiye

Dishes like Yağlama in other countries

Same type of dish and similar main ingredients as Yağlama:

• Karađorđeva šnicla карађорђева шницла · Main dish · Belgrade, Serbia

  Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.

• Francesinha · Main dish · Porto, Portugal

  The francesinha, "little French girl", is Porto's giant sandwich: bread layered with steak, ham, sausage and linguiça, covered in melted cheese, often with a fried egg on top, and drowned in a hot sauce of tomato, beer and spices, with fries.