A few days before I entered Konya province some people mentioned to me that I had to try a local specialty called etli ekmek while I was there.
Thin, crisped flatbread topped with ground red meat (beef or lamb, I don’t know) mixed with ground onions and mild green and red peppers.
The flatbread was much thinner than pide bread, more like lahmacun bread. The toppings were not spicy hot like most lahmacun toppings, however.
It looked suspiciously like kiymali pide. I’m not complaining, because I love me some kiymali pide. But to those who have had etli ekmek before, I ask, "Was this etli ekmek, or do I need to keep looking for something else?"
A regular reader, Sadik Hakan Guris, sent me a link to this video…
This is a great video because it documents how these things are served to families intact in 7-foot long (200 cm) stretches. When I see them I can’t help but wonder, “Man, that must be some oven you’re cooking these in!”