Konya Style Meat Bread

Etli ekmek is a traditional dough dish unique to the Konya province of Türkiye. This dish, which has been part of Anatolian cuisine for centuries, is especially favored by the people of Konya for hosting guests. Etli ekmek is known to have been first prepared in the 1200s at the Raziye Hatun Hanı in the Kadınhanı district of Konya, and over time it became an inseparable part of the city’s cultural identity.

In 1923, etli ekmek was officially registered at the Konya Kebapçılar Çarşısı, and it was introduced and popularized in Konya that same year by Hasan Gülseren, known as the “Halepli” (Arab). By 1939, specialized businesses dedicated solely to making etli ekmek began to open.

One of the most critical elements in preparing etli ekmek is the quality of the meat used. Traditional recipes call for lamb meat, which is never processed by machine; instead, it is minced between a knife and a grater or between two knives. Finely chopped dried onion, tomato, green chili pepper, and parsley are added to the minced meat. The dough is made from wheat flour, water, yeast, and salt. Each dough piece, weighing approximately 180 grams, is rolled out to a length of 80 cm and a width of 12–15 cm. The thinness of the dough and the fact that its edges are left open are defining characteristics of the Konya-style etli ekmek.

For each dough piece, the filling consists of at least 100 grams of knife-minced meat and vegetables. Traditionally, etli ekmek is baked in stone ovens known as “kara fırın.” These ovens are heated with oak wood, and the baking temperature reaches around 300–320°C. The etli ekmek pieces are placed in a spot away from the direct heat on the right side of the oven and left for several minutes to allow the interior to cook through.

When served, etli ekmek is consumed rolled up like a wrap without being cut. It is typically accompanied by ayran made from strained yogurt and sour cherry syrup. A variation in which grated cheese is added inside the etli ekmek is called “karışık etli ekmek” or, more commonly among the public, “Mevlana.” However, the Konya Municipality has banned the use of the name “Mevlana” for this dish, considering it inappropriate to associate it with the name of Hz. Mevlana.

Etli ekmek is widely available in restaurants across Türkiye, especially in those specializing in Konya cuisine. While some modern restaurants now offer thinner, longer, and narrower versions of etli ekmek, the authentic Konya-style version remains the original one baked in stone ovens, emphasizing the natural flavor of the meat without added spices.

Image of Meat Bread in the Konya Style (Republic of Turkey Konya Governorship)

400 grams lamb meat (preferably rib meat)

50 grams kidney fat

1 head of dried onion

3 tomatoes

100 grams green chili pepper

1 pinch of parsley

Sufficient salt

When preparing the filling for etli ekmek, the ingredients are preferably minced using a knife or a special kebab chef’s knife called a “zırk.” If such tools are unavailable, finely minced or ground meat prepared with two knives may be used. After the filling is prepared and allowed to rest, the dough pieces are rolled out with a rolling pin. A generous amount of filling is spread over each piece, and they are arranged on trays previously greased with butter. They are then baked in an oven preheated to 250°C for approximately 10 minutes. The baked etli ekmek is served with finely minced parsley and charred chili pepper.