Authentic Konya Etli Ekmek Recipe Traditional Turkish Meat Flatbread Baked in a Stone Oven

Discover the secrets of Authentic Konya Etli Ekmek, a traditional Turkish meat flatbread that has been part of Anatolian cuisine for centuries! In this video, Chef Salim takes you step-by-step through the entire process—from preparing the dough with special wheat flour to mixing the rich, flavorful beef filling and baking it in a traditional wood-fired stone oven.

Watch as the dough is hand-stretched to over 1.5 meters, topped generously with seasoned minced meat or cheese, and baked until perfectly crispy and golden. You’ll also learn about the history behind this iconic dish and the masterful techniques used by local bakers in Konya.

Whether you’re a food lover, home cook, or just curious about Turkish cuisine, this video offers a delicious journey into one of Turkey’s most beloved street foods.

👉 Don’t forget to like, comment, and subscribe for more traditional recipes and culinary stories from Turkey. #EtliEkmek #KonyaFood #TurkishFlatbread #TraditionalTurkishFood #TurkishCuisine #MeatFlatbread #TurkishRecipes #StoneOvenBread #TurkishStreetFood #HowToMakeEtliEkmek #ChefSalim #AuthenticTurkishFood #TurkishMeatBread #WoodFiredOven #CheeseFlatbread #GroundBeefFlatbread

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hello everyone welcome to Chef Salam’s recipe YouTube channel today I will introduce you to a regional delicacy that has been a part of our tables for centuries turkish etiCme this delicious food belongs to the cuisine of coa and is prepared in the form of a long thin flatbread topped with minced meat first specially selected wheat flowers are kneaded thoroughly in a dough mixer until they become an elastic and smooth dough the prepared doughs are rolled by hand into small dough balls they are placed into resting containers sprinkled with bran and left to ferment for about 1 hour while the doughs are fermenting it’s time to prepare the filling the heart of this flavor the filling for etiCme is made with fresh ingredients tomatoes green peppers and onions are finely chopped in an industrial mixer then they are thoroughly mixed with freshly ground single pass beef and beef tail fat finally a suitable amount of salt is added according to taste and the mixture is stirred until it reaches the right consistency the fermented dough balls are shaped in the hands of skillful masters who have grown up in bakeries since childhood no rolling pin is used in this process nor a dough rod the dough is opened entirely by hand with expertise by the end of this process just before baking the stretched dough can reach a 1 and 1/2 m in length this long form is the signature of COA style etiCme the prepared filling is generously spread over the dough nearly twice as much meat filling is added compared to a regular minced meat flatbread so it becomes a satisfying flavor that appeals both to the eyes and the stomach yes up to this point you’ve seen in detail the traditionally shaped eti before it is stretched and elongated now comes a different flavor cheese bread i’ll also show you how this version is made right after that we’ll watch the stretching and elongation process together and finally we’ll move on to the most exciting part the baking stage but don’t rush rush every second of this process will create a preview like sensation on your pallet your mouth will water and you’ll realize how special this taste truly is because this crispy and delicious taste is not made from ordinary flour it’s made with specially selected flowers and the result a true feast of flavor after the dough is opened with the same skill a generous amount of melting cheese is added on top but be careful to prevent the cheese from overflowing and dripping from the edges while baking the edges of the dough are carefully folded inward this way you get a cheese bread that is both visually elegant and retains its filling meanwhile the oven section is also being prepared pinewood is used as firewood because pine burns at high heat and gives a nice aroma pinewood is thrown into the oven and the fire is stoked well but this stage is very important because the heat of the stone oven makes the bottom of the bread crispy and the top golden brown now it’s time to place the breads in the oven the Italy Ecmeck is carefully placed on the oven paddle then it is pulled from both ends with skill and stretched into a long thin shape don’t be fooled by how easy it looks this job truly requires expertise if someone else tried the dough would tear or fall apart right at this stage but with years of experience the dough is stretched as if it were dancing the cheese bread is also stretched with the same care and heads towards the oven now we’ve reached the part I’m most curious about let’s see how these flavors cook inside the stone oven i’m bringing the camera closer even zooming in all the way because I want to show you up close how the cheese melts how the meat releases its juices and how the bottom of the dough becomes crispy ah there it is this is the exact moment the Etley Ecmeck has taken its place in the oven the light smoke left behind by the burning pinewood gently settles on the bread and creates a unique aroma look how the cheese is bubbling inside it’s almost dancing that melting that movement just watching it warms the soul even though there’s fire inside the oven due to the structure of the stone oven one side of the eti browns before the other therefore it needs to be carefully turned after about 1 minute the oven temperature reaches up to 400° C that’s why the cooking time isn’t long because the dough is already very thin when opened and thanks to this thinness the dough starts to crisp up immediately in just 1 and 1/2 minutes it’s perfectly baked thin crispy and generously filled this is how real conia style etley ECmeck is made yes this is how etc is prepared as you can see it’s a process that requires both skill and patience meanwhile let me share one small but important piece of information in the past before meat grinders were widely used this delicacy used to be made with steak meat finely chopped by hand with two knives this method was called bchak arasaet meat between knives in other words a completely handcrafted laborintensive preparation process we are trying to keep this cultural heritage alive and there it is the long meat flatbreads are out of the oven now they are quickly sliced and made ready to serve to experience this flavor at its best it should be eaten without letting it cool because when hot the combination of meat and dough delivers the crispy texture at its finest it is traditionally served on wooden plates and as you know in such places various side dishes usually come along but in this video our focus is not on the side dishes today today I am introducing you only to the real star etc and of course its cheesy sibling is also here cheese bread it also came out of the oven perfectly crispy just like the etc [Music] yes dear viewers today we examine step by step how COA’s famous delicacy etiCme is expertly prepared the cheese bread was a bonus i hope you both learned something and got hungry while watching if you enjoy traditional flavors like this don’t forget to don’t forget to subscribe to my channel like the video and leave a comment see you in the next video for now stay well and stay flavorful i’m Chef Salem goodbye [Music]