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Taste and atmosphere
About
A delicious flatbread topped with minced meat mixture, baked using local methods in the stone ovens of Sariveliler.
Flavors, dishes and restaurants
Cuisine
As a shared heritage of Konya and Karaman cuisines, Etli Ekmek is prepared in local bakeries of Sariveliler district with a richer blend of local meat and tail fat. The crispiness of the thinly rolled dough straight out of the oven is its main feature. Check out the Map section for the best stone oven locations.
Ingredients
- Flour, Water, and Yeast
- Minced Beef or Lamb
- Onion and Green Pepper
- Tomatoes and Parsley
- Tail Fat and Salt
Preparation
- Knead a soft dough with flour, water, salt, and yeast, then let it rest.
- Mix the minced meat with finely chopped onions, peppers, tomatoes, and spices to prepare the filling.
- Roll out the dough balls longitudinally until they are very thin.
- Spread the meat filling evenly over the dough and bake in a high-temperature stone oven.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3)
Food
Sariveliler Mixed Batirik
A refreshing local cold soup made with fine bulgur and terebinth, frequently consumed during summer in the Sariveliler district.
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Food
Sariveliler Arabasi Soup and Dough
A spicy chicken soup served with a special cold dough swallowed without chewing, traditionally offered to guests during winter in Sariveliler .
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Food
Sariveliler Shepherd's Roast
A juicy meat dish flavored with plenty of thyme, made from the meat of livestock grazing in the highlands of Sariveliler .