Flatbreads
Etli Ekmek
Konya, Turkey
A long, thin flatbread topped with a layer of finely minced meat, onions, tomatoes, and peppers, baked in a stone oven until crisp. Originating in Konya in central Anatolia, it resembles lahmacun but is larger, longer, and has a higher ratio of bread to topping.
Original eatfuls sticker artwork
What it is
A closer look at Etli Ekmek.
A long, thin flatbread topped with a layer of finely minced meat, onions, tomatoes, and peppers, baked in a stone oven until crisp. Originating in Konya in central Anatolia, it resembles lahmacun but is larger, longer, and has a higher ratio of bread to topping.
What to look for
Know it when you find it.
Long oval shape, very thin crispy base, evenly spread meat topping, charred edges, cut into strips for sharing.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Etli Ekmek.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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አነባበሮ
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