Etli Ekmek
Konya Etli Ekmek in a Pizza Oven
Konya, Central Anatolia · very long, thin, open
Konya's signature: a very long (sometimes nearly a meter), thin flatbread spread edge-to-edge with a thin layer of minced meat — no folded rim, no boat. It bakes flatter and crisper than the Black Sea pides and is cut into wide ribbons to share. Worth noting on the page that Konya locals often insist etli ekmek is its own dish, not a pide at all — that kind of insider nuance signals you actually know the food.
What sets it apart — No rim, no boat — a flat, crisp, ribbon-cut meat bread. The 'is it even a pide?' debate is itself content.
How many pides?
makes 4 × 200g balls
800 g total dough
800 g total dough
The dough · baker’s %
- Flourstrong white / 00490 g
- Water58% hydration285 g
- Salt9.8 g
- Instant yeast×1.25 active-dry · ×3 fresh2.5 g
- Olive oil9.8 g
- Sugarfeeds the yeast2.5 g
Bake
Thin layer of meat over the whole surface, no rim. Bake hot until the base crisps.
Serving ritual
Cut crosswise into wide ribbons and shared from the board.
Ferment & prep: Firm dough so it rolls thin, bulk-ferment ~1.5 h, ball, rest 20 min, roll long and thin.
Filling — scaled for 4
- Ground lamb or beef (medium-fat)360 g
- Tomato, finely diced120 g
- Onion, finely diced88 g
- Green pepper, finely diced60 g
- Parsley, chopped28 g
- Salt, black pepper, pul biberto taste
Kıymalı · Spiced minced meat
Mix everything raw and let it sit a few minutes. Spread thin and even over the opened dough, fold the rim in to hold it, bake. Brush the rim with butter out of the oven; lemon at the table.