Quick Bread with Ground Meat

Sample Dishes from Turkish Cuisine

Quick Bread with Ground Meat (Etli Ekmek)

Flour5 1/2 cup600 gr
Salt1 1/2 tablespoon18 gr
Water1 3/4 cup350 gr
Onion2 medium size150 gr
Tomatoe2 small size150 gr
Green Pepper2 medium size30 gr
Ground Meat1 1/2 cup250 gr
Black Pepper1 1/2 teaspoon3 gr
Margarine4/5 cup180 gr


Sift flour in a large bowl, reserving 3/4 cup. Add salt; mix well. Add water gradually, blending thoroughly. Knead for 3-4 minutes to make a soft dough. Divide into 18 portions. Shape into balls. Cover with a damp napkin. Let stand for 5 minutes. For fılling: Combine ground meat, minced onions, tomatoes, green peppers (stems and seeds removed). Season with salt and pepper. Stir in water; mix well. Divide into 18 portions. Set aside. Roll each ball out into circles 20 cm (8 inch) in diameter and 1 1/2 mm thick sprinkling with flour. Spread fılling over half of circle. Fold other half over fılling like turnover. Seal well pressing edges together. Heat griddle (or a cast-iron skillet, or a non-stick pan). Grease with margarine. Brown on both sides until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy685 cal
Protein20,8 g
Fat30,9 g
Carbohydrates80,5 g
Calcium48 mg
Iron3,57 mg
Phosphorus203 mg
Zinc3 mg
Sodium1247 mg
Vitamin A840 iu
Thiamine0,15 mg
Riboflavin0,17 mg
Niacin3,94 mg
Vitamin C7 mg
Cholesterol38 mg

Regional Characteristics:

The recipe is from Kastamonu province. This, from of quick bread is, fılled with spinach or edible wild greens in Konya; with fılling of boiled potatoes, purslane or çökelek in Içel provinces. In Eskişehir it is deep fried and called "Raw Börek" since ground meat is not browned or sautied for the fılling.