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Biberli ekmek
Hatay biberli ekmek: Antakya flatbread topped with red pepper paste, onion, cumin and sesame
Antakya's neighbourhood bakeries take trays of topping from customers each morning and bake biberli ekmek in the wood oven to order: soft flatbreads smeared with a spiced paste of red pepper, onion, parsley, cumin and sesame. It is breakfast, a school snack and a picnic bread all in one, often eaten with a glass of tea and a few olives. Some families add a little crumbled cheese, but the classic is meat-free and dairy-free. Spread the topping thin; a thick layer stays raw and wet in the middle. Chef's tip: bake on the hottest preheated tray you have so the base blisters before the topping dries out.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
For the topping
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp sugar, 1 tsp salt, 1 ¼ cups lukewarm water and 2 tbsp olive oil into a soft dough and knead for 8 minutes, until smooth.
8 minStep 2: Cover and leave in a warm place for 1 hour, until doubled.
60 minStep 3: Meanwhile, stir together 3 tbsp Turkish hot red pepper paste, 1 onion, 1 red pepper, ⅔ oz flat-leaf parsley, 1 tsp ground cumin, 2 tbsp sesame seeds, 4 tbsp olive oil and 1 tsp pul biber (Aleppo chilli flakes) into a spreadable paste.
Step 4: Heat the oven to 475°F (425°F fan) with two baking trays inside for at least 15 minutes.
Step 5: Divide the dough into 6 and press each into a round about 20 cm across, leaving the rim a little thicker.
Step 6: Spread 2 heaped tablespoons of topping thinly over each, right to the rim.
Step 7: Slide onto the hot trays (on baking paper) and bake for 8–10 minutes, until the edges are puffed and freckled brown and the base sounds hollow. Bake in batches.
20 minStep 8: Eat warm, folded in half, or stack and wrap in a cloth to keep soft.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 10 g
- Carbs
- 63 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does biberli ekmek take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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