Konya Etliekmek Product Description and Distinguishing Features: Konya Etliekmek is a regional dish that has been passed down from the past to the present, loved and consumed with a unique production technique and flavor, becoming synonymous with the Konya region.The production method, including how the dough is rolled, the placement of the filling, the baking process, the size of the product, and the presentation, distinguishes it from similar products. Production Method: In the production of Konya Etliekmek, primarily wheat flour and minced meat are used. The dough and the filling are prepared separately. For the dough, wheat flour is used, and a dough is obtained by mixing water, yeast, and salt. As for the filling, it includes minced meat (either beef or veal), salt, tomatoes, green peppers, parsley, and onions, depending on preference. Konya Etliekmek is prepared by spreading the previously prepared filling (minced meat and vegetable mixture) evenly on the thinly rolled dough with the skilled hands of the Konya Etliekmek masters. Using a specially made wooden shovel, known as a "kürek," the Etliekmek is placed in a charcoal-fired brick oven by a master (kürekçi) and baked for about 4-5 minutes before being served. The length of the prepared Konya Etliekmek is approximately 85-90 cm, and the width is around 15-20 cm. A distinctive factor is its open appearance, where the ends and edges of the dough are not folded or sealed, and the dough is exceptionally thin.