Daday Etli Ekmeği

Daday Etli Ekmeği is a closed-type meat bread associated with the Daday district of Kastamonu, prepared by placing a filling of minced meat, onion, and various spices inside thinly rolled dough. The product is baked in a stone oven over wood fire and brushed with butter after baking to keep it warm service. Registered as a geographical indication product, Daday Etli Ekmeği was officially registered as a trademark on 15 August 2018.

Daday Etli Ekmeği (Türkiye Culture Portal)

Origin

The emergence of Daday Etli Ekmeği occurred in the 1950s in village bakeries. Bakers initially prepared this bread for their own consumption by adding minced meat and spice mixtures to simit dough. Over time, interest in this bread grew, and in 1965, only a specialized to do was opened to produce it oven.

Daday Etli Ekmeği Recipe

The key elements distinguishing Daday Etli Ekmeği from similar products are the geographical origin of the meat used, the use of sourdough starter, the method of baking in a stone oven over wood fire, and the traditional techniques requiring craftsmanship in preparation. It is generally recommended to consume the product hot at the place of production. It is typically served with üryani compote, pestil paste, plum sour milk or ayran like beverages.

Ingredients

For the Dough:

• 3 glasses of flour
• 1 glass of warm water
• 1 teaspoon of salt
• Sourdough starter

For the Filling:

• Half-fat thick minced beef (preferably from the neck, chest, rib, and leg portions of large livestock raised in Kastamonu highlands; ratio: neck 10%, chest 10%, rib 20%, leg 60%)
• Dried onion (grated)
• Black pepper
• Red pepper flakes
• Cumin
• Salt
• Water (to soften the filling)

For the Top:

• Liquid oil or butter (optional)

Preparation

The dough used in production is kneaded with sourdough starter and prepared in advance. The rolled dough is approximately 1 mm thick and 60 cm in diameter. The filling is made by mixing half-fat thick minced meat obtained from the neck (10%), chest (10%), rib (20%), and leg (60%) portions of large livestock raised in the highlands with grated onion, red pepper flakes, black pepper, cumin, and salt. After placing the filling inside, the dough is folded into a half-moon moon shape and baked in a stone oven over oak wood fire for approximately five minute. In alternative recipes, parsley and egg are also added to the minced meat, and the dough is cooked on a griddle on both sides. In the region, variations of this product are also made with mushrooms, potatoes, yogurt, walnuts, and spinach.

Geographical Indication and Regulation

Daday Etli Ekmeği is registered under the category of trademark place and its production and presentation are subject to specific regulatory criteria. Oversight is carried out by relevant local institutions under the coordination of Daday Municipality, with parameters such as oven temperature, ingredient ratios, and presentation style falling within the scope of these inspections.