Konya Etliekmek Product Description and Distinguishing Features: Konya Etliekmek is a traditional regional specialty that has been passed down through generations and is widely appreciated for its distinctive flavor and authentic preparation method. This dish has become closely associated with the identity of Konya. What sets it apart from other similar dishes is its unique production process, including the way the dough is rolled out, how the meat filling is distributed, the baking technique, the specific dimensions of the final product, and its traditional serving style. Production Method: In making Konya Etliekmek, the main ingredients are wheat flour and minced meat. The dough and filling are prepared separately. To make the dough, a mixture of wheat flour, water, yeast, and salt is kneaded into a smooth consistency. The filling typically includes ground beef or veal, salt, and a selection of fresh vegetables such as tomatoes, green peppers, parsley, and onions, adjusted according to taste. The dish is crafted by spreading the seasoned meat mixture evenly over thinly rolled dough, a process handled with precision by skilled Konya Etliekmek artisans. It is then transferred into a charcoal-fired stone oven using a specially designed wooden paddle called a "kürek". A master known as a "kürekçi" places it in the oven, where it is baked for approximately 4 to 5 minutes until perfectly cooked and ready to serve. The final Konya Etliekmek measures about 85–90 cm in length and 15–20 cm in width. One of its key characteristics is its open-faced design — the edges and ends of the dough are neither folded nor sealed, and the dough itself is remarkably thin, contributing to its crisp texture and distinct appearance.