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Overview

Konya Etli Ekmek

Konya Meat Bread, Etli Ekmek, Konya Style Meat Flatbread

This konya etli ekmek recipe makes the extra-long, thin meat flatbread of Konya — a crisp-edged dough topped with spiced minced beef, tomato and pepper. One serving is about 370 g.

Etli ekmek — 'bread with meat' — is the signature dish of Konya, the city in central Anatolia, where it is baked in wood-fired ovens and sold by the metre. It differs from pide and lahmacun in its shape and thinness: the Konya version is stretched extra long and very thin, often close to a metre, with a fine layer of minced beef, onion, tomato and pepper rather than a thick filling. Bakers slide it into the oven on a long wooden peel, and it is eaten in strips with ayran. The dish is tied to Konya's Seljuk-era baking tradition and remains a point of local pride — Konya's etli ekmek is registered as a geographically indicated product of the city.

Pairs well with: Ayran, fresh tomato and parsley, pickled peppers

Provenance

Turkey flag Turkey

Konya Wood-Oven Classic

Middle Eastern

Time Dedication

1h 35m

70m prep • 25m cook

Batch Yield

4 Servings

758 kcal per serving

1 serving ≈ 370 g

Technical Skill

Advanced

Advanced (Yeast Dough)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: A hearty family dinner, a weekend bake, a shared meal with friends, when you want something hands-on Cost: Low — about $3–4 per serving at home
Tags: Beef Savory Baked
Konya etli ekmek — extra-long thin flatbreads topped with spiced minced beef

Konya Wood-Oven Classic

Photo: Mardetanha, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

Good etli ekmek is long, thin and crisp at the edges, with the topping cooked through and the crust never soggy in the middle.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 35m
P

Prep Stage: Dough and Topping

70 Mins • Dough Work

Mix the flour, yeast, sugar and salt, add the warm water and olive oil, and knead for 8 minutes until smooth and elastic. Cover and leave to rise for 50 minutes until doubled. While the dough rises, mix the ground beef with the onion, tomato, green pepper, parsley, tomato paste, black pepper and red pepper flakes until evenly combined.

Maestro Tip: Knead until the dough passes the windowpane test — a small piece stretched thin should not tear.

  1. 1

    Make the Dough

    10 Mins Room temperature, ~20°C (68°F)

    Combine the flour, instant yeast, sugar and salt in a large bowl. Pour in the warm water and olive oil and mix until a shaggy dough forms, then turn it out and knead for 8 minutes until smooth and elastic.

    If the dough sticks to your hands, wet them lightly instead of adding more flour.

    Done when: The dough is smooth, elastic and springs back when poked.

  2. 2

    Let the Dough Rise

    50 Mins Warm place, ~25°C (77°F)

    Shape the dough into a ball, place it in a lightly oiled bowl, cover with a cloth and leave in a warm place for 50 minutes until doubled in size.

    An oven with only the light on is a good warm spot.

    Done when: The dough has doubled in size and holds a dent when poked.

  3. 3

    Shape and Top

    10 Mins Room temperature, ~20°C (68°F)

    Divide the dough into 2 pieces and roll each one on a floured surface into an extra-long, thin oval — about 60 cm long and 12 cm wide, the Konya shape. Spread half the beef topping over each in a thin, even layer, leaving a 1 cm border, and fold the border slightly over the edges.

    Roll from the centre outward and keep the dough thin in the middle — a thick middle stays doughy.

    Done when: Two long, thin ovals with an even layer of topping and a neat border.

  4. 4

    Bake

    12 Mins 250°C (480°F)

    Heat the oven to 250°C (480°F) with a baking stone or an upside-down tray inside. Slide one flatbread onto the hot stone and bake for 10–12 minutes until the crust is golden and crisp at the edges and the beef topping is cooked through to 71°C (160°F). Repeat with the second flatbread.

    A very hot oven is essential — a cool oven makes a soft, pale crust instead of a crisp one.

    Done when: The crust is golden and crisp and the beef reads 71°C (160°F).

  5. 5

    Butter and Serve

    3 Mins Out of the oven

    Brush the hot flatbreads with melted butter, cut each into strips across the width, and serve at once with ayran, tomato and parsley.

    Cut across the width into short strips — that is how etli ekmek is eaten in Konya.

    Done when: The butter has melted into the crust and the strips are crisp at the edges.

Finishing Touches & Plating

Serve the etli ekmek hot from the oven, cut into strips, with a glass of ayran and fresh tomato and parsley on the side. It is best eaten within minutes — the crust softens as it cools.

Nutritional Physiology & Benefits

Nutrition

Energy

758

kcal / serving

Protein

35g

Complete AA

Carbs

106g

Complex

Fats

21g

Healthy

Per serving (4 servings · 1 serving ≈ 370 g)
Energy758 kcal
Protein35 g
Carbohydrates106 g
Fat21 g
Fibre5.8 g
Sugar5.7 g
Sodium916 mg
Per 100g
Energy205 kcal
Protein9.5 g
Carbohydrates28.6 g
Fat5.6 g
Fibre1.6 g
Sugar1.5 g
Sodium248 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and iron (beef), vitamin C (green pepper and tomato), vitamin A (tomato and parsley), B vitamins (flour).

Protein That Keeps You Full

About 35 g of protein per serving from lean beef — a substantial dinner.

Tomato, Pepper and Parsley on Top

The topping is mostly vegetables by volume, so every bite carries fresh tomato, pepper and herbs.

A Simple, Honest Bake

Flour, water, yeast and beef — a short ingredient list with nothing hidden.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Ayran

The salty yoghurt drink is the classic Konya partner — its cool tang cuts the rich beef and refreshes the palate.

Vegetables

Tomato and Parsley Salad

Fresh tomato and parsley with a squeeze of lemon brighten the baked flatbread and add crunch.

More Pairings

Pickled Peppers

Pickled green peppers add a sharp, vinegary bite that balances the buttery crust.

Sides

Shepherd's Salad

A simple chopped salad of tomato, cucumber and onion is the usual table companion and keeps the meal light.

Complete menu

Start with the etli ekmek cut into strips, add a shepherd's salad and a glass of ayran, and finish with Turkish tea — the classic Konya table.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Heavy Creamy Dessert Right After

Etli ekmek is already rich and filling; a heavy creamy dessert straight after can leave some people feeling sluggish — give your stomach a little time first. This is general guidance, not medical advice.

Overloading the Topping

Piling the beef on thick makes the middle soggy and undercooked — a thin, even layer is what lets the crust crisp.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, filling dinner — best shared straight from the oven.
  • ChildrenSuitable from age 6+; the topping is mild, and the strips are easy for small hands to hold.
  • ElderlyGood — soft topping and bread, but keep the portion comfortable and the crust not too crisp.
  • Pregnant womenGenerally suitable; the beef must be cooked through to 71°C (160°F) and the flatbread eaten freshly baked.
  • Breastfeeding womenGenerally suitable; the protein and fluids support recovery.
  • AthletesA strong post-training meal: about 35 g of protein and plenty of carbs from the flatbread.
  • Weight gainA good choice — take a generous serving with extra ayran.
  • Weight lossA reasonable choice if you watch the flatbread — take one strip with a big salad instead of two.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe flatbread is high in refined carbs — keep the portion modest and pair it with salad. Ask your clinician about portion size.
  • High blood pressureMost of the sodium comes from the salt in the dough and the butter; season the topping lightly. Ask your clinician about a suitable portion.
  • Kidney diseaseLimit the portion (protein load and potassium from the tomato); ask your clinician about portion size.
  • GoutEat occasionally and in smaller portions — beef is moderate in purines, and the flatbread is rich.
  • Stomach issuesGenerally gentle — the topping is mild; skip the red pepper flakes if your stomach is sensitive.
  • Cardiovascular diseaseA reasonable choice — lean beef and vegetables, but watch the butter and the portion of bread.
  • Fatty liverKeep the portion modest and favour the salad over a second strip.
  • Food allergiesContains gluten (wheat flour) and milk (butter); the topping itself is gluten-free.
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, use less salt in the dough and skip the butter, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then wrap tightly in cling film or keep in a sealed bag.
In the fridge
2 days, wrapped.
In the freezer
1 month, wrapped in portions.
How to reheat
Reheat in a 200°C (400°F) oven for 5 minutes until crisp and the topping reaches 74°C (165°F).
Freezing recommended
Yes — it freezes well; reheat from frozen in a hot oven.
Signs it has spoiled
Sour smell, a soggy crust that does not crisp, or mould spots.

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