Some further notes on the recipe: 1 - Obviously baking at 300°C / 570°F with a pizza stone results in a quick, crispier dough, while keeping the meat a bit juicier. Still, baking at 250°C / 480°F with an oven tray works perfectly. 2 - As most of the people don't have a cleaver to hand chop the ingredients, it's fine to process them in a food processor. Just dont over process them, just give them a quick 2 -3 pulse. Just let me know if you have any questions, I'll be happy to respond in details.
I appreciate that you do not see the need for blaring music that serves no purpose other than to disrupt. There is a beautiful enhancing music that comes from the natural sounds of preparing a meal, such as the sound of the beating of an egg and the sound of a sheet being placed in the over. Your selection of music serves to enhance exactly what it is you're trying to communicate to your audience which is the beauty of your chosen meal and how to prepare it. Some of us may never be as good as you, but the calming nature of that environment you've selected to instruct from, gives hope. Thank You.
I live in the city where this dish is first and best made. If you want to come to Konya, I will offer you the best of this dish. with my love and respect.
Hey, looks very good! But can you tell me what the difference is to a Lahmacun? Is it that the dough for a Lahmacun is typically unleavened or only very shortly and thinner rolled? Or also the shape? Also I have another question which is not connected to the video (and pretty long), if that's fine: I'm planning to cook a dinner for a turkish friend of mine. At the moment it's pretty hot here where I live right now (Toulouse, France). So I was thinking about something light. What do you think about some meze dishes, a soup (maybe domatesli şehriye çorbası because it's lighter or the classic mercimek çorbası?) and maybe a roasted eggplant salad or just some bulgur pilav with vegetables or some olive oil dish? Is it common to eat meze and soup? If yes what is the typical order of eating it? Would love to hear your thoughts on it or even some suggestions!
Hi, the first difference is the topping, lahmacun topping (most of the versions) has chili paste, garlic, parsley and sometimes other ingredients. Etli ekmek is more focused on meat flavor which makes really a difference in terms of overall flavor and texture. Turkish olive oil dishes are my favorites hot weathers, I have the eggplant recipe for "imambayildi" on my channel and my favorite is the artichokes (check my recipe in older videos). Also "acili ezme" (you can adjust the heat level if you dont like hot mezes), "saksuka" are all cold mezes which are quite delicious. With regards to the soups and mezes, it depends on the concept of the dinner. If you are going to have drinks (alcohol), we usually don't serve any soups. Just appetizers, mezes and main dishes. But you can serve soup and mezes together if it's a casual dinner. "Kisir" is also quite popular for summer times, it's last week's video as you may remember.
The traditional recipe focuses on the meat flavor. There similar pide / topped flatbread dishes with more spicy toppings, but they are not called "etli ekmek".
Some further notes on the recipe:
1 - Obviously baking at 300°C / 570°F with a pizza stone results in a quick, crispier dough, while keeping the meat a bit juicier. Still, baking at 250°C / 480°F with an oven tray works perfectly.
2 - As most of the people don't have a cleaver to hand chop the ingredients, it's fine to process them in a food processor. Just dont over process them, just give them a quick 2 -3 pulse.
Just let me know if you have any questions, I'll be happy to respond in details.
I've been looking for this recipe after having this in a local Turkish restaurant! Thank you 😋
I appreciate that you do not see the need for blaring music that serves no purpose other than to disrupt. There is a beautiful enhancing music that comes from the natural sounds of preparing a meal, such as the sound of the beating of an egg and the sound of a sheet being placed in the over. Your selection of music serves to enhance exactly what it is you're trying to communicate to your audience which is the beauty of your chosen meal and how to prepare it. Some of us may never be as good as you, but the calming nature of that environment you've selected to instruct from, gives hope. Thank You.
Thank you very much for the nice comments!
I live in the city where this dish is first and best made. If you want to come to Konya, I will offer you the best of this dish. with my love and respect.
Who would expect to hear Hungarian Rhapsody in a etli ekmek video. Perfect combination. Awesome video, awesome channel 👍
😊
geweldig kanaal, alle recepten zijn even lekker...de uitleg is makkelijk te volgen😊 dankjewel hongerige man, je hebt van mij een fan gemaakt
Hongerige man 😊 Dankjewel!
WHOA,What a knife, your home is safe!
amazing video, thanks for sharing this
Great technique and easy to follow instructions. Food ideas, over the top, where have you been hiding? Glad I found your channel. Smile 😃
OH wow!!....This is exactly how I like my pizza crust....DELISH
Amazing recipes thank you 🏅🏅🏅🏅🏅🏅🏅🏅🏅🙏👏👏👏👏👏👏👏👏👏
Some restaurants in Turkey, they make this 1.5 meters long
I want ti look up the recipe for this meat pie. What name do I use to google search it?
Love lehmacun
Hi I had it at Ghoonieh it is sooo Yammmmmy
Hey, looks very good! But can you tell me what the difference is to a Lahmacun? Is it that the dough for a Lahmacun is typically unleavened or only very shortly and thinner rolled? Or also the shape?
Also I have another question which is not connected to the video (and pretty long), if that's fine: I'm planning to cook a dinner for a turkish friend of mine. At the moment it's pretty hot here where I live right now (Toulouse, France). So I was thinking about something light. What do you think about some meze dishes, a soup (maybe domatesli şehriye çorbası because it's lighter or the classic mercimek çorbası?) and maybe a roasted eggplant salad or just some bulgur pilav with vegetables or some olive oil dish? Is it common to eat meze and soup? If yes what is the typical order of eating it? Would love to hear your thoughts on it or even some suggestions!
Hi, the first difference is the topping, lahmacun topping (most of the versions) has chili paste, garlic, parsley and sometimes other ingredients. Etli ekmek is more focused on meat flavor which makes really a difference in terms of overall flavor and texture.
Turkish olive oil dishes are my favorites hot weathers, I have the eggplant recipe for "imambayildi" on my channel and my favorite is the artichokes (check my recipe in older videos). Also "acili ezme" (you can adjust the heat level if you dont like hot mezes), "saksuka" are all cold mezes which are quite delicious. With regards to the soups and mezes, it depends on the concept of the dinner. If you are going to have drinks (alcohol), we usually don't serve any soups. Just appetizers, mezes and main dishes. But you can serve soup and mezes together if it's a casual dinner.
"Kisir" is also quite popular for summer times, it's last week's video as you may remember.
@@HungryManKitchen Thanks again for the quick response and all the useful informations!
Bleedin YUM
Hello, thank you for the yummy recipe, can I ask you ,please, about the name of the knife?
It is called zirh or kebab zirh, kinda means kebab knife or kebab cleaver in English. There are some sellers on amazon.
Thank you , i did find it i will buy one
@@adrianabuc there should be a link to the product in the video description.
So the secret is in the meat type flavor because you did not add any cumin or black pepper ... i wonder why no spices 🌶
The traditional recipe focuses on the meat flavor. There similar pide / topped flatbread dishes with more spicy toppings, but they are not called "etli ekmek".