Konya’s Famous Meat and Bread Dish

Konya-style Ekmek Salması, a traditional meat and bread dish, is one of the most famous regional specialties in Konya. Prepared with lamb or beef, it offers a delightful flavor enjoyed by locals for breakfast, lunch, and dinner.

The dish starts by sautéing lamb or beef in a pan until browned. Then, butter is added and the meat is cooked for a few more minutes to enhance its richness. Thick slices of bread are placed over the meat, and both are cooked together briefly before serving.

Typically, tandoor bread—a type of flatbread baked in a clay oven—is used for this dish because it absorbs less oil. However, if tandoor bread is unavailable, pita bread can be a suitable alternative.

 Ingredients 

• 500 grams of lamb or beef, cut into cubes 
• 1 piece of tandoor bread 
• 1 tablespoon butter 
• Salt 

Recipe 

• Put the meat cubes in a pressure pot. 
• Roast the meat a little and cook.
• After the meat is cooked, add butter and stir. 
• Add salt and sliced pieces of bread, stir a little and take it off the stove. 
• Let the dish rest. 
• Put the dish on a plate and serve hot.