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Flavors · Konya

Konya etliekmek

Very thin dough, nearly a meter long, topped with minced meat, tomato, pepper and onion and baked in a wood-fired stone oven: Konya etliekmek is served cut into pieces.

Traditional dish from Konya, Konya

Also known as: etliekmek, etli ekmek, Konya etli ekmek

Updated October 2026

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Konya etliekmek — Konya, Turkey — Konya etliekmek

Konya etliekmek — Konya, Turkey

Etliekmek ("meat bread") is the oven dish of Konya, the city of Rumi and the whirling dervishes. Dough of flour, salt, water and a minimal amount of yeast is stretched by hand until very thin, in a long shape 85 to 90 centimeters long by 15 to 20 wide, open on top and without folded edges.

A thin layer of minced beef mixed with tomato, green pepper, onion and parsley is spread over the dough. Two masters prepare it: the "tırnakçı", who stretches the dough and spreads the filling, and the "kürekçi", who takes the bread on a wooden peel to the wood-fired stone oven at over 300 degrees for four to five minutes.

The name "Konya Etliekmek" has a registered geographical indication since 2017 (No. 214), requested by the Konya Restaurants Chamber. Necmettin Erbakan University, in Konya, associates the dish with the city from the 13th century, during the Seljuk period. Sivas, Kastamonu (Daday) and other provinces have their own versions of meat bread, some with their own registration.

Etliekmek is served cut into four or six pieces, with parsley on top. It is eaten with the hands, folding the piece, with salad and ayran.

Where it comes from

Konya, Konya
Oven dish linked to the city of Konya; the geographical indication was requested by the local restaurants chamber.

Ingredients

Dough of wheat flour, salt, yeast and water; minced beef; tomato, green pepper, onion, parsley and salt.

How it is eaten

Cut into four or six pieces, with parsley on top; eaten with the hands, accompanied by salad and ayran.

When it is eaten

All year round, at lunchtime.

Your questions

Questions about Konya etliekmek

What is the difference between Konya etliekmek and lahmacun?

Konya etliekmek is much longer, nearly a meter, and the meat layer is thin and spread over the open dough. Lahmacun is round, smaller, and is often rolled with salad. They are similar dishes from different traditions.

Is the meat in etliekmek beef or lamb?

The registered Konya recipe uses minced beef, with up to 20% fat, mixed with tomato, pepper, onion and parsley.

How is etliekmek eaten?

It is served cut into pieces, with parsley on top. It is eaten with the hands, folding each piece, accompanied by salad and ayran.

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