Etli ekmek
Thin flatbread with lamb mince
Etli ekmek: Konya's metre-long, paper-thin flatbread topped with lamb mince
TurkishIn Konya, etli ekmek is the city's own fast food: dough stretched into a strip almost a metre long and thin as card, spread with hand-chopped lamb or beef, onion, tomato and pepper, baked for a few minutes in a stone oven and cut into squares with a pizza wheel. Unlike lahmacun, the topping is generous and the bread is crisp all the way through. At home, make shorter strips on a hot tray and serve with ayran, lemon and a heap of parsley and onion. Common mistake: piling the topping thick, which keeps the base soft; spread it thin right to the edges. The meat must reach 71 °C. Chef's tip: chop the mince again on a board with the onion and peppers; it spreads thinner and cooks faster.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 14 oz plain flour
- ⅛ oz instant dried yeast
- 1 ½ tsp saltsplit between dough and topping
- 1 cup warm water
For the topping
- 14 oz lamb or beef mince
- 1 onionvery finely chopped
- 1 tomatofinely chopped and drained
- 2 long green peppersfinely chopped
- ½ oz flat-leaf parsleychopped
- ½ tsp black pepper
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Method
0/7 doneStep 1: Mix 14 oz plain flour, ⅛ oz instant dried yeast, half of ¾ tsp salt and 1 cup warm water into a soft dough and knead for 8 minutes. Cover and rest for 45 minutes.
53 minStep 2: Put 14 oz lamb or beef mince, 1 onion, 1 tomato, 2 long green peppers, ½ oz flat-leaf parsley, ½ tsp black pepper, 1 tsp Turkish chilli flakes (pul biber) and the rest of ¾ tsp salt on a board and chop through them with a large knife for a few minutes until paste-like. Keep chilled.
Step 3: Heat the oven to its highest setting (475°F or more) with two heavy trays inside for 20 minutes.
20 minStep 4: Divide the dough into 4. Roll each into a long strip about 45 × 15 cm, as thin as you can (2 mm).
Step 5: Spread a quarter of the topping thinly over each strip, right to the edges, pressing it on with your fingers.
Step 6: Slide onto the hot trays on baking paper and bake 6–8 minutes, until the edges are crisp and brown, the base is firm and the meat is cooked through to 160°F.
8 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 30 g
- Carbs
- 77 g
- Fat
- 23 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does etli ekmek take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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