Etli Ekmek

Name: Etli Ekmek
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500g Flour, all-purpose or bread; 300ml Water, warm; 7g Instant Yeast; 10g Salt, fine; 350g Beef, very finely minced; 50g Lamb Tail Fat, kuyruk yağı, very finely minced; 1 medium Onion, very finely chopped; 2 Turkish Green Peppers, sivri biber, finely chopped; 1 medium Tomato, peeled, deseeded, finely chopped; 15g Flat-Leaf Parsley, finely chopped; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 1 tsp Red Pepper Flakes, pul biber; 2 tbsp Water; 1 Lemon, cut into wedges

Etli Ekmek is a delightfully thin Turkish meat flatbread with a crisp, golden crust and a savory, herb-studded minced meat topping. Serve hot with a squeeze of fresh lemon for bright contrast—the result is rustic, fragrant, and irresistibly shareable.

Etli Ekmek is a delightfully thin Turkish meat flatbread with a crisp, golden crust and a savory, herb-studded minced meat topping... Show more

Traditional Turkish Recipe

Health Grade

C · Balanced

Time

1 hr30 min

Price

3,56 €

Calories

800 kcal

high protein

low sugar

kid friendly

comfort food

Method

Make the dough

Stir together the Flour (all-purpose or bread), Instant Yeast, and Salt (fine) in a large bowl. Add the Water (warm) gradually and mix until a shaggy dough forms, then knead it on a lightly floured counter for about 8 minutes until smooth, elastic, and only slightly tacky.

Proof and prep filling

Cover the dough and let it rise for 40 minutes. While it rests, very finely mince the Beef (very finely minced) and Lamb Tail Fat (kuyruk yağı, very finely minced), then rinse and dry the Turkish Green Pepper (sivri biber, finely chopped), Tomato (peeled, deseeded, finely chopped), and Flat-Leaf Parsley (finely chopped); peel and deseed the tomato if needed, then finely chop the Onion (very finely chopped), green pepper, tomato, and parsley as small as you can. Mix everything with the salt, Pepper (Black) (freshly ground), Red Pepper Flakes (pul biber), and water until the topping is juicy, soft, and easy to spread. After 40 minutes, start preheating the oven to 250° C and let the dough rise for 20 minutes more, until puffy and nearly doubled.

Shape and top

Lightly flour the counter, divide the dough into 4 equal pieces, and roll each one into a long, thin oval about 30 cm long and 15 cm wide. Move the ovals to parchment-lined baking sheets, then spoon a quarter of the meat mixture over each one and spread it in a thin, even layer, leaving a narrow border around the edge so the filling stays put.

Bake the breads

Bake for 8 to 10 minutes until the edges are golden and the topping is cooked through with a little browning. If your oven has hot spots, rotate the trays halfway through for even color.