Turkish-style lasagna – Yaglama

Ingredients for 4 servings:

• 3 bell peppers, preferably red
• 500 g minced meat
• 2 onions
• 1 can tomatoes, chopped, approx. 400 g
• some tomato paste
• 1 cup of water or broth, approx. 100 ml to 200 ml
• salt and pepper
• n. B. spice(s)
• 150 g natural yogurt
• 2 garlic cloves
• 6 wraps
• parsley or lemon for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, peel the bell peppers and onions and dice them into small cubes. Then, fry the ground beef until finely crumbled. When the ground beef is cooked through, add the bell peppers and onions and fry for 5 minutes. Then, add the tomato paste and fry for another 2 minutes. Finally, add the canned tomatoes and about a cup of water/broth. Season to taste. Let the filling simmer for at least 5 minutes. In the meantime, peel the garlic, press it through a garlic press, and mix it into the yogurt. When the filling is ready, prepare the wraps according to the instructions. Dip the edges of the wraps into the filling and place them flat on a large plate or similar surface. Now place some of the filling on top of the wrap. Then place another wrap, previously dipped in the filling, on top and spread with the filling. Repeat this process until all the wraps and all the filling are used up. The last layer on top must be the filling. Next, add yogurt with garlic and drizzle it over the top. You can also garnish the yaglamaes with some parsley and lemon slices. Now you can slice the “lasagna” and enjoy.