Haute Cuisine Inspired Etli Ekmek

Ingredients

In this haute cuisine adaptation of Etli Ekmek, the dish undergoes a transformation to suit the refined tastes and presentation of haute cuisine. The traditional flatbread is made with high-quality flour and rolled out to a thinner, more delicate consistency. The beef is carefully selected and cooked to perfection, resulting in a tender and flavorful filling. The addition of a red wine reduction sauce adds depth and complexity to the dish, elevating it to a new level of sophistication. We alse have the original recipe for Etli ekmek, so you can check it out.

• For the flatbread: For the flatbread:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 5g (1 tsp) salt 5g (1 tsp) salt
• 180ml (3/4 cup) warm water 180ml (3/4 cup) warm water
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 15ml (1 tbsp) olive oil 15ml (1 tbsp) olive oil
• For the beef filling: For the beef filling:
• 500g (1 lb) beef, thinly sliced 500g (1 lb) beef, thinly sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 15ml (1 tbsp) olive oil 15ml (1 tbsp) olive oil
• 5g (1 tsp) ground cumin 5g (1 tsp) ground cumin
• 5g (1 tsp) paprika 5g (1 tsp) paprika
• Salt and pepper to taste Salt and pepper to taste
• For the red wine reduction sauce: For the red wine reduction sauce:
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef stock 250ml (1 cup) beef stock
• 15g (1 tbsp) butter 15g (1 tbsp) butter
• 15g (1 tbsp) all-purpose flour 15g (1 tbsp) all-purpose flour
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Fresh herbs (such as parsley or cilantro), chopped Fresh herbs (such as parsley or cilantro), chopped
• Yogurt Yogurt

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
4. 4.
   Meanwhile, heat olive oil in a skillet over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Add the minced garlic and cook for an additional minute.
5. 5.
   Increase the heat to medium-high and add the thinly sliced beef to the skillet. Cook until browned and cooked through. Season with cumin, paprika, salt, and pepper. Remove from heat and set aside.
6. 6.
   Preheat the oven to 220°C (425°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin rectangular shape.
8. 8.
   Place the rolled-out dough on a baking sheet and spread the beef filling evenly over the top.
9. 9.
   Bake in the preheated oven for 12-15 minutes or until the flatbread is golden and crispy.
10. 10.
    While the flatbread is baking, prepare the red wine reduction sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the red wine and beef stock. Bring to a simmer and cook until the sauce has thickened. Season with salt and pepper.
11. 11.
    Once the flatbread is done, remove from the oven and drizzle the red wine reduction sauce over the top. Garnish with fresh herbs and serve with a side of yogurt.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Red wine — Use a good quality red wine that you would enjoy drinking. The flavors of the wine will greatly enhance the sauce.

Tips & Tricks

• For a vegetarian version, replace the beef with grilled vegetables such as zucchini, bell peppers, and eggplant.
• Experiment with different herbs and spices to customize the flavors of the dish.
• If you prefer a spicier version, add a pinch of chili flakes to the beef filling.
• Serve the Haute Cuisine Inspired Etli Ekmek as an appetizer or main course for a sophisticated dinner party.
• Leftovers can be enjoyed the next day by reheating the flatbread in the oven and topping it with fresh yogurt.

Serving advice

Serve the Haute Cuisine Inspired Etli Ekmek hot, straight from the oven. Cut it into smaller pieces for appetizers or larger portions for a main course. Accompany it with a side of tangy yogurt to balance the flavors.

Presentation advice

To elevate the presentation, garnish the dish with a sprinkle of fresh herbs and drizzle the red wine reduction sauce in an artistic manner. Serve it on a wooden board or a stylish plate to showcase the elegance of the dish.