Sample Dishes from Turkish Cuisine
Quick Bread with Ground Meat (Etli Ekmek)
|Flour||5 1/2 cup||600 gr|
|Salt||1 1/2 tablespoon||18 gr|
|Water||1 3/4 cup||350 gr|
|Onion||2 medium size||150 gr|
|Tomatoe||2 small size||150 gr|
|Green Pepper||2 medium size||30 gr|
|Ground Meat||1 1/2 cup||250 gr|
|Black Pepper||1 1/2 teaspoon||3 gr|
|Margarine||4/5 cup||180 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.
(in approximately one serving)
|Vitamin A||840 iu|
|Vitamin C||7 mg|
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.