Konya Etli Ekmek

Ingredients

• 400 g plain flour
• 240 ml warm water
• 5 g instant yeast
• 8 g salt
• 300 g lamb shoulder
• 1 onion
• 2 tomatoes
• 2 long green peppers
• Small bunch of parsley
• 1 tsp salt
• ½ tsp black pepper
• 30 g butter, melted
• 1 red onion and 1 tbsp sumac, to serve

Before you cook

• Whisk the yeast into the warm water.
• Mix the liquid into the flour with the salt and knead for ten minutes to a soft dough.
• Cover the dough and leave it to rise for one hour.
• Chop the lamb by hand into a coarse mince, or mince it once through a wide plate.
• Grate the onion and tomatoes, then press out the excess liquid through a sieve.
• Finely chop the green peppers and parsley.
• Mix the lamb, onion, tomato, pepper and parsley with the salt and black pepper.
• Divide the risen dough into four pieces.

Steps

1. Heat the oven to its maximum, at least 270°C, with a baking stone or an upturned heavy tray on the middle shelf, and leave it for thirty minutes.
2. Roll one piece of dough out on a floured surface, then stretch it by hand into a long narrow strip about sixty centimetres by fifteen.
3. Spread a quarter of the meat mixture over the strip in a thin, even layer, right out to the edges.
4. Slide the etli ekmek onto the hot stone.
5. Bake for six to eight minutes, until the base is crisp and the meat has just caught colour at the edges.
6. Brush the hot border with melted butter.
7. Cut the strip across into wide fingers with a pizza wheel.
8. Shape, bake and cut the remaining three the same way.
9. Slice the red onion thinly, toss it with the sumac, and serve alongside with cold ayran.