07-05-2026, 06:10 PM
Overview
Biberli Ekmek is a traditional flatbread from Hatay, Turkey, characterized by its soft dough and a topping made primarily of red pepper paste mixed with spices and sometimes minced meat or cheese. It is a savory, slightly spicy bread often enjoyed as a snack or accompaniment to meals.
Ingredients
For the Dough:
500 g all-purpose flour (about 4 cups)
1 packet (7 g) instant dry yeast
1 teaspoon sugar
1 teaspoon salt
300 ml warm water (about 1 1/4 cups)
3 tablespoons olive oil
For the Topping:
3 tablespoons red pepper paste (biber salçası)
1 tablespoon tomato paste (optional, for extra richness)
1 small onion, finely grated or minced
1-2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon chili flakes (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried oregano or thyme
2 tablespoons olive oil
Salt to taste
Optional: 100 g ground beef or lamb (if you want a meaty version)
Optional: 50 g crumbled white cheese (like feta) or mozzarella for a cheesy variation
Fresh parsley or green onions for garnish (optional)
Equipment
Large mixing bowl
Baking sheet or tray
Rolling pin
Pastry brush
Oven preheated to 220°C (430°F)
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the flour and salt to the yeast mixture.
Add olive oil and start mixing the dough. Knead for about 8-10 minutes until the dough is smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
Step 2: Prepare the Topping
In a bowl, mix the red pepper paste, tomato paste (if using), olive oil, grated onion, garlic, cumin, paprika, chili flakes, black pepper, oregano, and salt.
If using ground meat, sauté it in a pan with a little oil until fully cooked and browned. Let it cool slightly, then mix it into the pepper paste mixture.
If using cheese, crumble it and set aside for topping later.
Step 3: Shape and Top the Bread
Once the dough has risen, punch it down gently to release air.
Divide the dough into 2 or 3 equal portions, depending on the size you want.
Roll each portion into an oval or rectangular shape about 1 cm thick on a lightly floured surface.
Spread the pepper paste mixture evenly over the dough, leaving a small border around the edges.
If using cheese, sprinkle it on top of the paste.
Optionally, sprinkle chopped parsley or green onions on top for freshness.
Step 4: Bake
Place the topped dough on a baking sheet lined with parchment paper or lightly greased.
Let it rest for 10-15 minutes to rise slightly again.
Bake in the preheated oven at 220°C (430°F) for about 15-20 minutes or until the edges are golden and the topping looks cooked and slightly caramelized.
Remove from the oven and let cool slightly before slicing.
Serving Suggestions
Serve warm as a snack or appetizer.
Pair with fresh salad, yogurt, or ayran (Turkish yogurt drink).
Great for breakfast, lunch, or as part of a meze spread.
Tips for Authenticity
Use high-quality Turkish red pepper paste (biber salçası) for the authentic flavor.
Adjust the spice level by varying the amount of chili flakes.
Traditionally, Biberli Ekmek is slightly thicker than a thin flatbread but thinner than a loaf, with a soft, chewy texture.
Biberli Ekmek is a traditional flatbread from Hatay, Turkey, characterized by its soft dough and a topping made primarily of red pepper paste mixed with spices and sometimes minced meat or cheese. It is a savory, slightly spicy bread often enjoyed as a snack or accompaniment to meals.
Ingredients
For the Dough:
500 g all-purpose flour (about 4 cups)
1 packet (7 g) instant dry yeast
1 teaspoon sugar
1 teaspoon salt
300 ml warm water (about 1 1/4 cups)
3 tablespoons olive oil
For the Topping:
3 tablespoons red pepper paste (biber salçası)
1 tablespoon tomato paste (optional, for extra richness)
1 small onion, finely grated or minced
1-2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon chili flakes (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried oregano or thyme
2 tablespoons olive oil
Salt to taste
Optional: 100 g ground beef or lamb (if you want a meaty version)
Optional: 50 g crumbled white cheese (like feta) or mozzarella for a cheesy variation
Fresh parsley or green onions for garnish (optional)
Equipment
Large mixing bowl
Baking sheet or tray
Rolling pin
Pastry brush
Oven preheated to 220°C (430°F)
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the flour and salt to the yeast mixture.
Add olive oil and start mixing the dough. Knead for about 8-10 minutes until the dough is smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
Step 2: Prepare the Topping
In a bowl, mix the red pepper paste, tomato paste (if using), olive oil, grated onion, garlic, cumin, paprika, chili flakes, black pepper, oregano, and salt.
If using ground meat, sauté it in a pan with a little oil until fully cooked and browned. Let it cool slightly, then mix it into the pepper paste mixture.
If using cheese, crumble it and set aside for topping later.
Step 3: Shape and Top the Bread
Once the dough has risen, punch it down gently to release air.
Divide the dough into 2 or 3 equal portions, depending on the size you want.
Roll each portion into an oval or rectangular shape about 1 cm thick on a lightly floured surface.
Spread the pepper paste mixture evenly over the dough, leaving a small border around the edges.
If using cheese, sprinkle it on top of the paste.
Optionally, sprinkle chopped parsley or green onions on top for freshness.
Step 4: Bake
Place the topped dough on a baking sheet lined with parchment paper or lightly greased.
Let it rest for 10-15 minutes to rise slightly again.
Bake in the preheated oven at 220°C (430°F) for about 15-20 minutes or until the edges are golden and the topping looks cooked and slightly caramelized.
Remove from the oven and let cool slightly before slicing.
Serving Suggestions
Serve warm as a snack or appetizer.
Pair with fresh salad, yogurt, or ayran (Turkish yogurt drink).
Great for breakfast, lunch, or as part of a meze spread.
Tips for Authenticity
Use high-quality Turkish red pepper paste (biber salçası) for the authentic flavor.
Adjust the spice level by varying the amount of chili flakes.
Traditionally, Biberli Ekmek is slightly thicker than a thin flatbread but thinner than a loaf, with a soft, chewy texture.