These CRISPY Turkish Meat Flatbreads will Blow Your Mind! скачать в хорошем качестве

These CRISPY Turkish Meat Flatbreads will Blow Your Mind!

Etli ekmek literally translates to (flat)breads with meat or meat flatbreads. It is originated in the city of Konya and is quite popular all over Turkey and nowadays even in Europe. It's a simple, yet a very satisfying dish with the meaty flavors and the crispy baked leavened flatbread. It also looks like a long version of lahmacun, but the flavors are quite different as etli ekmek has less ingredients and much more meat compared to lahmacun. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKi... Follow me on: Instagram:   / hungry_man_kitchen   Ingredients: Flatbreads: • 250 g flour (strong wheat flour), 2 cups • 150 ml luke warm water, 3/4 cup • 5 g salt, 1 tsp • 10 g fresh yeast or 4 g dry yeast, 1 tsp • 5 g sugar, 1 tsp (optional) Topping: • 200 g beef ribs (alternatively use high fat minced beef or lamb) • 1 tomato, medium size , 100 g – finely chopped • 1/2 onion, medium size, 60 g – finely chopped • 2 – 3 green chilies, medium size, 100 g – finely chopped • 1/2 tsp salt, 3 g Instructions: Flatbread Dough: 1. Sieve the flour into a large mixing bowl and make a well in the middle 2. Pour the luke warm water in the middle and add the yeast with the sugar (optional) 3. Gently mix and dissolve the yeast and sugar 4. Add the salt to the edges of the bowl, avoiding early contact with the yeast 5. Slowly incorporate flour from the edges into the middle and mix until a soft dough forms 6. Knead for 5 minutes until the dough is smooth 7. Cover and let it rest and rise for 1 hour at room temperature Topping: 8. Finely chop the meat with a kebab knife or alternatively use high fat ground beef 9. Finely chop the onion and the chili and set aside. 10. Finely chop the tomatoes and drain to get rid of the excess juice. Mix the chopped tomatoes into the onion and green chilies and give it a quick chop to mix and combine. 11. Mix and combine the ground / chopped meat with the chopped vegetables 12. Add ½ tsp salt and mix until combined Assembly: 13. Divide the dough into 4 equal pieces and shape the pieces into balls (100 g each) 14. Work the balls with your palms into smooth balls and cover them with a damp towel 15. Roll the doughs into rough eliptic flatbreads about 25 cm long and 10 cm wide 16. Pre-heat the oven to 250°C / 480°F (if possible to 300°C / 570°F) 17. On a floured surface, divide and layer ¼ of the toppings (about 100 g) on to the flatbreads 18. Stretch the flatbreads vertically with your hands to make them longer and transfer to an oven tray 19. Bake in the oven at 250°C / 480°F for 8-10 minutes until the meat is cooked and the dough is baked and crispy 20. Alternatively transfer to a floured wooden board to use it like a pizza peel 21. Alternatively bake at 300°C / 570°F with a pizza stone for 4 - 5 minutes Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa 🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC 🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM 🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq 🍢 Square Kabob Skewers: https://amzn.to/3rqlzxc 🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X 0:00 Intro & Preparing the dough 1:32 Preparing the meat and the topping 3:52 Preparing the dough balls 4:36 Shaping, assembly and baking at 300°C / 570°F with pizza stone 5:52 Baking at 250°C / 480°F with oven tray 6:19 Serving and finale *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.