Etli Tirit Recipe
Orhan Pamuk begins his novel The New Life with the sentence: “One day I read a book, and my whole life was changed.” While I haven’t yet read such a transformative book, I have experienced a meal that changed everything for me. That meal, as you might have guessed, is Etli Tirit.
Years ago, during a trip to Konya, we feasted on the city’s famous dishes—from Etli Ekmek to Bıçak Arası—before finding ourselves at Tiritçi Mithat. Until that day, I hadn’t heard that Konya was known for its Tirit. When the dish was placed in front of me and I took my first bite, I was utterly stunned. It was probably the most delicious thing I had ever tasted. I fell in love with a meal.
Unfortunately, I never got the chance to have it again, but I couldn’t stop talking about it. For some reason, it never occurred to me to try making it at home—until recently. When I finally decided to recreate it, I regretted all the years I’d gone without Tirit in my life.
A Dish Steeped in History
Coming from Konya’s rich culinary heritage, Etli Tirit was historically known as a staple dish of modest households. It was particularly popular during the winter months as a nourishing meal. The combination of meat broth and bread creates a simple yet fulfilling flavor. Records suggest that Tirit was even a common feature on the tables of grand estates centuries ago.
Key Tips for Perfect Etli Tirit
- Use rib meat for authenticity: The original recipe calls for rib meat, which delivers the richest flavor. However, diced beef is a great alternative—it’s easier to source and perfect for homemade Tirit.
- Choose the right bread: Traditionally, Tırnak Pide is used, but I prefer homemade sourdough Bazlama. Both options provide unique and exceptional flavors.
- Ensure the right yogurt consistency: If your yogurt is too thick, dilute it slightly with water so it spreads smoothly over the dish.
- Balance the meat broth: Drizzle just enough broth to moisten the bread without making it soggy, ensuring the bread retains some crispness.
A Resourceful and Flavorful Tradition
Tirit was originally developed as a way to use stale bread, turning it into a practical yet flavorful dish that added abundance to the home. Various regions in Anatolia have their own takes on Tirit, but the Konya-style version stands out for its generous drizzle of melted butter. While the butter increases the dish’s calorie count significantly, the more you use, the richer and tastier it becomes.
Another essential tip: serve Tirit immediately after preparation to enjoy it at its best.
Enjoy your meal!
Ingredients
For the meat:
- 800 g diced beef
- 3 cups hot water
- Salt
- Black pepper
For serving:
- 2 Tırnak Pide or Bazlama
- 3 cups yogurt
- 1 garlic clove
- Salt
- 1 slice of onion
- ½ bunch of parsley
- 4 tablespoons butter
- Sliced tomatoes
Preparation
- Heat a pressure cooker over the stove.
- Add the beef and sauté until it releases and reabsorbs its juices.
- Add water, salt, and black pepper, close the lid, and cook until the meat is tender.
- Remove the meat from the broth, shred it, and set aside.
- Mix yogurt with crushed garlic and salt. If the yogurt is too thick, thin it with a bit of water.
- Cut the bread into cubes, bake until lightly toasted, and divide them into serving plates.
- Drizzle the bread with meat broth, ensuring it’s moist but not soggy.
- Top with yogurt and sprinkle finely chopped onion.
- Distribute the shredded meat evenly over the plates.
- Sprinkle chopped parsley over the meat.
- Drizzle with butter that has been melted and lightly browned.
Serve immediately and enjoy!