Ayran
Çoban salatası (shepherd's salad)
Kıymalı pide (minced meat pide)
1 h 40 minMedium
Etli ekmek (Konya meat flatbread) recipe
Thinly rolled yeast dough topped with minced meat, onion, pepper and tomato and baked in a hot oven. Dough and topping ratios for Konya etli ekmek at home.
- Total time
- 1 h 45 min
- Makes
- 4 servings
- Difficulty
- Medium
- Region
- Konya
- Per serving
- ~560 kcal
Method
Knead the dough
Knead the flour, yeast, salt and water into a soft dough. Cover and rest until doubled in size.
Make the topping
Chop the onion, peppers and tomatoes very finely and squeeze out the liquid. Knead well with the mince, salt and black pepper.
Roll out the dough
Heat the oven to its highest setting with a tray inside. Divide the dough into four balls and roll each out long and very thin with a rolling pin.
Spread the topping
With a wet hand, press the topping over the whole dough in a thin layer. Fold the edges in slightly.
Bake
Transfer to the hot tray and bake until the edges are browned. Slice and serve hot, then repeat with the rest.
Tips
- If the topping is wet the dough will not crisp, so squeeze the vegetables dry.
- The hotter the oven, the better the base. Heat the tray together with the oven.
- Use baking paper instead of oil so it does not stick to the tray.
Storage
Best eaten fresh. Leftovers keep in the fridge for 1 day and are reheated in a hot pan.
About Etli ekmek (Konya meat flatbread)
Etli ekmek is the signature dish of Konya. Known for its long, thin shape, it is usually made by taking your own topping to the baker.
Nutrition
| Energy | 560 kcal |
|---|---|
| Protein | 28 g |
| Fat | 16 g |
| Carbohydrate | 76 g |
Frequently asked questions
What is the difference between etli ekmek and lahmacun?
Etli ekmek is rolled longer and its topping is plainer. Lahmacun is round, with more spice and paste in the topping.
Is the mince put on raw?
Yes, the raw topping is spread over the dough and cooks with it in the oven.
