In Konya, the name that overturned half a century has spoken! Unknown facts about Etliekmek

The talk of ‘etliekmek culture’ continues in Konya. Mehmet Kızılay, owner of Dostlar Etliekmek, has been serving in Konya since 1972 and opened a new discussion for ‘etliekmek’ culture. Mehmet Kızılay, who gave information about the secrets of a good etliekmek, said, “Everybody is talking about etliekmek. This business should not be like this, those who know this business should talk.” Said.

THE SECRET IS IN THE TASTE

Responding to the question of how good etliekmek would be, Kızılay said, “This dish is not about its width and height, the secret is in its taste. In our time, ETİ bread was 14-15 cm wide and 55-60 cm long. This is how real, old meatloaf is made. Nowadays, they say it would be good if it was wide, but it would be good with its taste, not with its width.
I say this to raise awareness of the people,” he said.

Mehmet Kızılay, who claims that the dough for real etliekmek is no longer made in Konya and gave information on this issue, said, “The dough for that etliekmek used to start at 10 in the morning and end at 2 in the afternoon. The same dough was not used and was kneaded again.”

SUMAK WAS USED, NOT LEMON

Lastly, Mehmet Kızılay, owner of Dostlar Etliekmek, touched upon the tricks of eating the right etliekmek, and concluded his speech by saying that in the past, lemon was not squeezed into etliekmek and instead sumac was thrown on it.

Article: AHMET ÖZER – ABDULLAH GÜLDAĞI