Adiyaman meat-filled flatbread (hitap)
Ingredients
- 600 gDiced beef
- 330 gOnion
- 100 gGreen garlic
- 20 gRed pepper flakes
- 50 gPepper paste
- 50 gTomato paste
- 60 gParsley
- 20 gSalt step 1
- 700 gWheat flour
- 200 gWater
- 10 gSalt step 2
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour33%
- Diced beef28%
- Onion15%
- Water9%
- Green garlic 5%
- Parsley 3%
- Pepper paste 2%
- Tomato paste 2%
- Salt 1%
- Red pepper flakes 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the diced beef with the finely chopped onion, fresh garlic and parsley, then add the chili flakes, both pastes and the salt to make the filling.
Knead the flour, salt and water in a large bowl for about 15 minutes, then rest the dough.
15 minDivide the dough into 100-120 g balls and roll each into a circle about 25 cm wide.
Put filling on half of each circle, fold the other half over and press the edges to seal.
Cook on a griddle, turning, until both sides are done, or bake for about 15 minutes in an oven.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1895 (Adıyaman Ticaret ve Sanayi Odası)Accessed: November 4, 2026
Last changed: November 1, 2026