Quick Bread with Ground Meat

Sample Dishes from Turkish Cuisine

Quick Bread with Ground Meat (Etli Ekmek)

Preparation

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)

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.