Ekmek dolması is made by hollowing out a round loaf, filling it with a mixture of minced meat, kaşar cheese and spices, and baking it whole. The crust turns crisp while the inside soaks up the filling, making it a single, filling snack for late-night cravings.
Cut off the top of the loaf like a lid and hollow it out, leaving a 1.5 cm shell; crumble the bread you remove to add to the filling.
Sauté the onion in butter until it softens, add the mince, and once it has browned stir in the tomato and cook until the liquid evaporates. Mix in the crumbled bread, parsley, salt and pepper, then take off the heat.
Once the filling has cooled slightly, pack it into the hollowed loaf without pressing too hard, scatter the grated kaşar on top, put the lid back on and bake in an oven preheated to 200°C for 12 minutes until the crust is crisp.
Rest the loaf for 3 minutes after baking, then slice and serve it hot.
Do not leave the crust thinner than 1.5 cm when hollowing the loaf, or it will crack in the oven. Pack the filling in without pressing too hard, just enough to leave no gaps. Allergens: contains wheat (gluten), milk and dairy (kaşar).
Replacing half the mince with mushrooms makes the filling lighter; in that case cutting the baking time by five minutes stops the bread from drying out too much.
Admin DadaGastro · verified in test kitchenKıymayı biraz fazla koydum ama yine de kabuk güzelce çıtırlaştı, geç saatte doyurucu bir atıştırmalık oldu.
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