Etli Ekmek

Ingredients

For the dough:

Water 1 cup

Vegetable oil 1/3 cup

Instant dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Flour 3 cups

For the filling:

Beef 300 g

Onion 1 pc

Tomato 2 pcs

Green bell pepper 4 pods

Salt

Ground black pepper

Paprika

Cumin

Red chili pepper

To prepare the dough, combine warm water, dry yeast, and sugar in a suitable bowl. Add salt and vegetable oil, mix well, and gradually add flour, kneading the dough thoroughly. The resulting dough should be similar in consistency to pizza dough. Let the dough rise in a warm place for at least 5 minutes.

 To prepare the filling, mince the lean beef, chop the onion and tomatoes as finely as possible, and dice the green bell pepper very finely. Place all these ingredients in a food processor, add salt and spices, and process thoroughly until smooth.

Take an egg-sized piece of the risen dough and roll it out with a rolling pin into a large oval shape, as thin as possible. The secret to this dish is to make the dough very, very thin.

Spread a thin, even layer of the prepared meat filling onto the rolled dough—the first etli ekmek is ready for baking.

Make the remaining etli ekmek using the remaining dough and filling. Place them on a lightly oiled baking sheet and bake in a very preheated oven (approximately 250-270°C).

 Bake the etli ekmek until golden brown – the layers should be crispy and fully baked. Before serving, cut the flatbreads into medium-sized pieces and serve the etli ekmek hot with cold ayran.

Enjoy!