Konya Etli Ekmek

Etli ekmek is a traditional dish from Konya, a city in Central Anatolia, Turkey. Its origins date back to the Seljuk Empire, which ruled over Anatolia from the 11th to the 13th centuries. The Seljuks brought with them a nomadic culture that emphasized the consumption of meat and bread. Over time, these two staple foods combined to form etli ekmek in Konya.

The first written records of etli ekmek date back to the 13th century. The dish is mentioned in the works of Mevlana Celaleddin Rumi, a famous Sufi poet and mystic who lived in Konya. This indicates that etli ekmek was an important part of not only Konya’s cuisine but also Anatolian cuisine as a whole.

Cultural Significance

Etli ekmek holds a significant place in Konya’s local culture and traditions. It is often served during special occasions and celebrations, such as weddings, circumcision ceremonies, and religious holidays. Sharing etli ekmek with family and friends is a way of showing hospitality and generosity in Konya.

The dish is also a symbol of Konya’s cultural identity. It is a common sight at local festivals and events, and it is often used to promote Konya to tourists. Etli ekmek is a source of pride for the people of Konya, and it is a reminder of the city’s rich history and traditions.

Preparation

Etli ekmek is made with a special dough and a minced meat filling. The dough is made from flour, water, yeast, and salt, and it is left to rest. The meat filling is made with ground beef, onions, tomatoes, peppers, tomato paste, and spices.

Once the dough has rested, it is divided into two pieces and rolled out thinly. One piece of dough is placed in a baking tray, and the meat filling is spread over it. The other piece of dough is used to cover the filling, and the edges are sealed. The etli ekmek is then baked in a preheated oven.

Once cooked, the etli ekmek is sliced and served hot. It is often accompanied with ayran, a yogurt-based drink. Etli ekmek is a hearty and delicious dish that is sure to please everyone who tries it.

Konya Etli Ekmek Recipe

Ingredients

• 500 grams flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 300 ml water
• 500 grams lamb meat
• 2 onions
• 1 bunch parsley
• Black pepper, salt, red pepper flakes

Instructions

1. Mix the flour, salt, yeast, and water in a bowl and knead. Continue kneading until the dough becomes smooth.
2. Let the dough rest for 1 hour.
3. Meanwhile, chop the meat and onions finely. Chop the parsley and mix it with the meat and onions. Add the spices.
4. Roll out the rested dough thinly and spread the meat mixture on top.
5. Bake in a preheated oven at 200 degrees for 15-20 minutes.
6. Serve hot.