What Is Etli Ekmek and Where Is It From?

What Is Etli Ekmek?

Etli ekmek is made by spreading a thin layer of seasoned minced beef or lamb over rolled-out yeasted dough and baking it in a high-heat stone oven. It is usually 50 to 70 centimetres long. The dough is a little fuller than a lahmacun and thinner than a pide. It is sliced and eaten hot straight from the oven.

The name combines the Turkish words for "meat" (et) and "bread" (ekmek). It is often called "Konya etli ekmek" because the dish is inseparable from the city.

Where Does Etli Ekmek Come From?

Etli ekmek comes from Konya, in the Central Anatolia region of Turkey. It is the best-known local dish of Konya province. In Konya you find stone-oven etli ekmek makers in almost every neighbourhood, and the city is identified with the dish.

Over time etli ekmek spread beyond Konya. Today you can eat authentic Konya-style etli ekmek in many Turkish cities wherever there is a skilled baker and a real stone oven. In Kırklareli you will find it at Öz Konya Lezzet Sofrası.

How Is Etli Ekmek Made?

Etli ekmek is made in five steps:

1. Prepare the dough. Knead a soft dough from flour, water, salt, and yeast, then let it rest.
2. Prepare the filling. Mix minced beef or lamb with finely chopped onion, tomato, green pepper, parsley, salt, black pepper, and red pepper flakes.
3. Roll out the dough. Roll the rested dough into a long, thin sheet about 60 centimetres in length.
4. Spread the filling. Spread the meat mixture over the dough in a thin, even layer.
5. Bake it. Bake in a stone oven at roughly 350 to 400 degrees Celsius for a few minutes. Once the edges brown, remove it, slice it, and serve it hot.

The best result comes from a stone oven. The high heat crisps the base, draws off the moisture from the filling quickly, and stops the etli ekmek from turning doughy while it waits.

How Is the Etli Ekmek Filling Prepared?

The filling must not be watery. The minced meat is mixed with grated tomato, finely chopped green pepper, and onion, then seasoned with salt and spices. The excess juice from the onion is squeezed out. The drier the filling, the crisper the dough stays. This is the single most important secret of good etli ekmek.

How Many Calories Are in Etli Ekmek?

Etli ekmek contains roughly 250 to 270 calories per 100 grams. The exact figure depends on the fat content of the filling and the size of the flatbread.

Etli ekmek is a filling dish, rich in protein and carbohydrate. Paired with ayran and a seasonal salad, it makes a balanced meal.

How Etli Ekmek Differs From Lahmacun and Pide

All three are made with thin dough and meat, but they are different:

• Etli ekmek is long and thin, with the meat mixture spread across the dough, which is slightly fuller than a lahmacun.
• Lahmacun is round and very thin, with a lighter, spicier topping, often wrapped with lemon and parsley.
• Pide is boat-shaped with thicker edges and can be filled with minced meat, cheese, or cubed meat.

What Is Mevlana Pidesi?

Mevlana pidesi is a thin-dough pide from Konya, usually served closed or folded. It is named after Mevlana Jalaluddin Rumi, the symbol of Konya. It can be filled with minced meat or cheese. It is a close relative of etli ekmek, the main difference being that the dough is folded over and closed.