Name: Muazzam Etli Ekmek
Address: Göksu, 1. TBMM Cd. No:8/71, Etimesgut, Ankara, 06820, TR
Telephone: (0312) 502 10 70
Rating: 3.1

Türkiye

Turquía

Ankara

Etimesgut

Muazzam Etli Ekmek

Kuzu Tandır (Cordero Tandoori) es uno de los platos más queridos y antiguos de la cocina turca. Implica asar cordero en un 'tandır' durante horas hasta que la carne se desprenda del hueso.

Tandır de Cordero

La respuesta de Konya al lahmacun se llama etli ekmek, pan con carne: una tira de masa fina de un metro o más, untada con un picadillo de cordero, cebolla y tomate y horneada en horno de piedra hasta que los bordes se ampollan, cortada después en trozos del ancho de una mano y servida con un limón y un plato de cebolla cruda. Es el almuerzo de diario de Anatolia central, vendido en las panaderías fırın cuyos hornos funcionan desde primera hora, y está ligado a Konya como el pide lo está al mar Negro. Las diferencias con el lahmacun importan: el etli ekmek es ovalado y muy largo en vez de redondo, la masa algo más gruesa y blanda, la capa de carne más fina y extendida hasta el borde, y el aliño más suave, sin picante. Hay variantes con queso (kaşarlı), con huevo o con una capa de pastırma fino; la versión solo con queso y hierbas se vende como peynirli.

La masa es harina, agua, sal, un poco de levadura y a veces una cucharada de aceite, trabajada hasta quedar elástica y reposada, luego estirada a mano y con rodillo en un óvalo largo de dos o tres milímetros. La cobertura es cordero o una mezcla de cordero y ternera, picada fina con cebolla rallada y escurrida, tomate fresco, perejil, sal y pimienta negra; en Konya la carne es grasa y la cebolla generosa, y la mezcla se extiende tan fina que la masa se ve a través. El pan entra en el taş fırın sobre una pala de madera larga y se hace en tres o cuatro minutos a fuego fuerte, cerca de la llama, para que la base quede crujiente y el borde suba y se tueste a trozos. Llega a la mesa sobre una tabla larga, se corta con tijeras y se come con limón exprimido por encima, un bocado de cebolla y a menudo un vaso de ayran.

Juzgue primero la masa y el horneado: la base debe estar crujiente por debajo, el borde ampollado y ligero, y el centro lo bastante blando para doblar un trozo por la mitad sin que se rompa. La carne ha de estar jugosa y todavía algo rosada en el centro de la capa, sazonada de modo que el cordero y la cebolla manden; las migas grises y secas o una plancha gruesa como un pastel de carne son dos errores. Toda la longitud debe ir cubierta por igual, sin zonas desnudas en los extremos. Reste puntos a una base pálida y panosa de horno flojo, a un fondo grasiento, a un sabor a cebolla cruda por no escurrirla y al concentrado de tomate en lugar del tomate fresco. Un etli ekmek caliente debe seguir algo flexible cinco minutos después de llegar; uno que se ha endurecido se horneó o esperó demasiado.

Etli ekmek

Kuşbaşılı Pide es un favorito entre los amantes de la carne en Turquía. 'Kuşbaşı' se refiere a pequeños cubos de carne del tamaño de una cabeza de pájaro, típicamente cordero o ternera.

Pide con Carne en Cubos

Kuzu Tandır (Lamb Tandoori) is one of the most beloved and ancient dishes in Turkish cuisine, originating from the Seljuk era. It involves roasting whole lamb or large cuts of lamb in a 'tandır' (a pit oven made of clay) for hours until the meat falls off the bone. The slow-cooking process allows the meat to cook in its own juices, resulting in an incredibly tender texture and a concentrated savory flavor. Traditionally, the lamb is suspended over coals or wood fire in the pit. In modern restaurants, it is often slow-roasted in ovens but still retains that melting tenderness. Kuzu Tandır is typically served with iç pilav (rice with liver, nuts, and spices) or simple buttery rice and accompanied by fresh onions and yogurt.

Kuzu Tandır

Tandırı güzelce pişirmişsin, ama neden tuzunu bu kadar çok koydun anlamadım. Hadi o olabilir de şu tabağa bir bakar mısın? 750tl veriyorsun 130gr kuzu geliyor peki ya yanındakiler? Et mi yiyeceğiz yoksa pilav domates mi? Özensiz bir tabak…

Kuşbaşılı Pide is a favorite among meat lovers in Turkey. 'Kuşbaşı' refers to small, bird-head-sized cubes of meat, typically lamb or beef. These tender morsels are sautéed with onions, peppers, and tomatoes before being spread generously onto the boat-shaped dough. The open-faced pie is then baked in a wood-fired oven until the crust is crisp and the meat is sizzling. The juice from the meat and vegetables soaks into the dough, making it incredibly flavorful. It is often served with a side of parsley and lemon to cut through the richness.

KuşBaşıLı Pide

Ah be ustam. Etin tadını alamadım. İlk defa bir dilim yiyebildim bir kuşbaşılı pideden. Olmamış her açıdan.

Konya's answer to lahmacun is etli ekmek, meat bread: a strip of thin dough a metre or more long, spread with a mince of lamb, onion and tomato and baked in a stone oven until the edges blister, then cut into hand-width pieces and served with a lemon and a plate of raw onion. It is the everyday lunch of central Anatolia, sold in fırın bakeries where the ovens run from early morning, and it is tied to Konya the way pide is tied to the Black Sea. The differences from lahmacun matter: etli ekmek is oval and very long rather than round, the dough is a little thicker and softer, the meat layer is thinner and spread edge to edge, and the seasoning is milder, with no chilli heat. Variants add cheese (kaşarlı), egg, or a layer of thin pastırma; a version with only cheese and herbs is sold as peynirli.

The dough is flour, water, salt, a little yeast and sometimes a spoon of oil, worked until elastic and rested, then stretched by hand and rolling pin into a long oval of two or three millimetres. The topping is lamb or a lamb-and-beef mix, chopped fine with onion that has been grated and squeezed, fresh tomato, parsley, salt and black pepper; in Konya the meat is fatty and the onion generous, and the mixture is spread so thinly that the dough is visible through it. The bread goes into a taş fırın on a long wooden peel and bakes for three or four minutes at high heat, close to the fire, so the base crisps and the rim rises and chars in places. It is brought to the table on a long board, scissored into pieces, and eaten with lemon squeezed over, a bite of onion and often a glass of ayran.

Judge the dough and the bake first: the base should be crisp underneath, the rim blistered and light, and the middle soft enough to fold a piece in half without snapping. The meat should be juicy and still slightly pink at the centre of the layer, seasoned so lamb and onion lead; dry grey crumbs or a thick, meatloaf-like slab are both wrong. The whole length should be evenly covered, with no bare patches at the ends. Mark down a pale, bready base from a cool oven, a greasy underside, raw onion flavour from unsqueezed onion, and tomato paste standing in for fresh tomato. A hot etli ekmek should still be slightly pliable five minutes after it arrives; one that has gone hard was baked too long or sat too long.

Yağın yoğunluğundan etin tadını alamadığım hızlı yenmezse bir anda ekmeğin hamurlaştığı bir etli ekmek oldu benim için. 

İlk başta çıtır gelmişti fakat zamanla yağ ile eridi gitti. Ilk defa bir porsiyonu bitiremedim ve lokma bıraktım. Şefe tavsiyem yağı azalt usta.

Muazzam Etli Ekmek

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