Daday Etli Ekmeği

Daday Etli Ekmeği is a closed-type meat bread associated with the Daday district of Kastamonu, prepared by placing a filling of minced meat, onion, and various spices between thinly rolled dough. The product is baked in a stone oven over wood fire and brushed with butter after baking, then served hot. service As a registered geographical indication product, Daday Etli Ekmeği was officially registered as a geographical indication on 15 August 2018.

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Daday Etli Ekmeği emerged in the 1950s in village ovens. Bakers initially prepared this bread by adding minced meat and spice mixtures to simit dough for their own consumption. Over time, interest in the bread grew, and in 1965 a dedicated oven was opened exclusively for its production.

The key elements distinguishing Daday Etli Ekmeği from similar products are the geographical origin of the meat, the use of sourdough starter, the method of baking in a stone oven over wood fire, and the traditional techniques requiring craftsmanship. It is generally recommended to consume the product hot at the place of production. It is typically served with üryani compote, pestil paste, plum sour, or ayran.

• 3 glasses of flour
• 1 glass of warm water
• 1 teaspoon of salt
• Sourdough starter

• Half-fat thick minced beef (preferably from the neck (10%), chest (10%), ribs (20%), and leg (60%) of large livestock raised in Kastamonu highlands)
• Dried onion (grated)
• Black pepper
• Red pepper flakes
• Cumin
• Salt
• Water (to soften the filling)

• Liquid oil or butter (optional)

The dough used in production is kneaded with sourdough starter and prepared one day in advance. The rolled-out dough is approximately 1 mm thick and 60 cm in diameter. The filling is made by mixing half-fat thick minced beef from the neck (10%), chest (10%), ribs (20%), and leg (60%) of large livestock raised in Kastamonu highlands with grated onion, red pepper flakes, black pepper, cumin, salt, and water. After placing the filling on the dough, it is folded into a half-moon shape and baked in a stone oven over oak wood fire for approximately five minutes. In alternative recipes, parsley and egg may be added to the minced meat, and the dough is cooked on a griddle on both sides. In the region, variations of this product are also made with mushrooms, potatoes, yogurt, walnuts, and spinach.

Daday Etli Ekmeği is registered under the category of geographical indication, and its production and presentation are subject to specific oversight criteria. Oversight is carried out by local institutions under the coordination of Daday Municipality, covering aspects such as oven temperature, ingredient ratios, and presentation style.