Kayseri Meat Pie (Kayseri Yağlama)

Prepare the dough: combine warm water, yeast and sugar; let sit 5 minutes, then add salt and flour, knead until soft, cover and let rise 30–40 minutes.

While the dough rises, make the filling: heat olive oil, brown the ground beef, add onion and cook until translucent.

Add sliced green pepper, tomato sauce, pepper sauce, black pepper and red pepper flakes; sauté briefly.

Stir in grated tomato and the remaining cup of warm water; simmer on low heat for 20–25 minutes until the filling is moist.

Punch down the risen dough and divide it into 10–12 equal portions; roll each portion into a thin disc about 3‑4 mm thick.

Heat a lightly oiled skillet over medium‑high heat; cook each dough disc for 1–2 minutes per side until lightly golden but still pliable. Keep cooked discs covered with a clean kitchen towel to stay soft.

To assemble, place one cooked disc on a serving platter, spread a generous layer of the beef filling over it, then top with another disc. Continue layering until all discs and filling are used, finishing with a disc on top.

Slice the stacked pie into wedges, drizzle with garlic yogurt, and serve immediately while warm.