Etli Ekmek

Preparation

1. 01

   Step 01

   Add the flour, salt, sugar, and dry yeast to a large bowl and mix. Gradually add the lukewarm water and olive oil, kneading for 8-10 minutes until you obtain a soft, non-sticky dough.

2. 02

   Step 02

   Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.

3. 03

   Step 03

   Meanwhile, combine the ground meat, finely chopped onion, grated tomato, finely chopped green pepper, tomato paste, red pepper flakes, black pepper, salt, and chopped parsley in a bowl. Knead thoroughly to form a uniform filling.

4. 04

   Step 04

   Divide the rested dough into 4 equal portions. On a floured work surface, roll out each portion with a rolling pin into a thin oval shape (approximately 25-30 cm long and 12-15 cm wide).

5. 05

   Step 05

   Spread the meat filling over the rolled-out dough in a thin layer, leaving approximately 1 cm of space around the edges.

6. 06

   250°C oven, top and bottom heat

   Preheat the oven to 250°C. Place the etli ekmek on a baking sheet lined with parchment paper or on a preheated baking stone. Bake for 8-10 minutes until the edges are golden and crisp.

7. 07

   Step 07

   Spread butter over the etli ekmek as soon as they come out of the oven and serve warm with a lemon wedge.