Crispy Lamb Meat Flatbread — Etli Ekmek
Konya regional thin meat flatbread stretched long, topped with seasoned ground lamb and tomato, baked at high heat until edges crisp deep gold and the meat blisters, served with parsley, sumac onion, and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 250°C with a baking tray inside. Pat lamb dry. Dice yellow onion finely, grate tomato and discard skin, mince garlic, chop sivri peppers, slice red onion thinly, chop parsley, halve lemon. Combine both portions of lamb, yellow onion, garlic, sivri peppers, tomato paste, biber salcasi, pul biber, cumin, salt, pepper, and grated tomato in a wide bowl; let rest 5 minutes until evenly mixed and tacky.
Wrap
Divide dough into 2 portions. Roll each into a long thin oval approximately 35cm by 12cm on parchment, leaving a thin border and stretching evenly so thickness is uniform. Rest off heat 5 minutes.
Bake
Spread lamb mixture across each dough oval in a thin even layer to the edges, drizzle each with olive oil, slide onto the hot tray. Bake at 250°C for 12–14 minutes until edges crisp gold and lamb blisters.
Build
While bread cools 2 minutes, toss red onion with sumac, salt to taste, and half the parsley until evenly coated and tangy. Leave at room temperature.
Finish and plate
Lift each etli ekmek onto a board, scatter remaining parsley generously across the lamb topping, lay sumac onion alongside, finish with a generous squeeze of lemon. Slice each across into 4 pieces and serve.
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