Description
A Konya soul food where dough is stretched ultra-thin to about 1 meter long, topped with spiced minced beef and veg, and baked in a stone oven.
Restaurants serving Etli Ekmek
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Minced beef
- Tomato
- Onion
- Green chilies
- Parsley
Instructions
- [Authentic Recipe]
- Make bread dough with flour, water, yeast, and salt, and let rise.
- Add very finely chopped tomatoes, onions, green chilies, parsley, salt, and pepper to minced beef, kneading well until meat fat and veg moisture blend.
- Roll the dough ultra-thin into a long rectangle about 20cm wide and
- meter long. Spread the meat mixture thinly and evenly to the edges. Bake briefly in a hot stone oven until edges are crispy and meat is juicy.
Learn more Spice, substitutes, tips
Key spices
Aroma of parsley and green chilies
Substitutes at Japanese supermarkets
Flour tortilla, Minced beef/pork
Pairing
Ayran and Grilled tomatoes
Trivia
[Hardcore] Translates to 'bread with meat'. Similar to Pide, but characterized by ultra-thin dough and extraordinary length. Walking in Konya, you'll meet artisans carrying these long boards.
Eating tips & etiquette
[Unique Eating] Cut the baked 1-meter pizza into strips a few centimeters wide, grab by hand, squeeze lemon over it, and devour while piping hot!
Allergen
Wheat, Beef