Main dish
Etli ekmek
Origin: Konya, Central Anatolia
A long, thin flatbread topped with minced beef, tomato, pepper and onion, baked in a wood-fired oven in Konya.
The dough for etli ekmek is made from wheat flour, water, yeast and salt. It is rolled out very thin, and the edges are left flat. The topping is minced beef from veal or heifer ribs, mixed with tomato, green pepper, onion and parsley. The bread bakes for 4–5 minutes at 300–320 °C in a stone oven fired with oak wood. It comes out 85–90 cm long and is cut into 4 or 6 pieces.
The name Konya Etliekmek was registered as a geographical indication in 2017, held by the Konya Restaurateurs' Chamber. In Konya it is usually eaten with ayran and is also served at weddings and to guests. Other versions include bıçak arası, made with hand-chopped meat, and one with cheese. Bakeries are busy at lunchtime, so arriving before noon is easier.
Dietary notes: the classic recipe contains beef and wheat flour, so it contains gluten. Cheese and mixed versions also contain dairy.