How to pronounce Etli tirit

Etli tirit is written tirit where it comes from. In the International Phonetic Alphabet it is /tiˈɾit/. In plain English letters that is tee-REET, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Etli tirit?

Etli tirit is a main dish of Türkiye. Where it comes from: Konya. People usually eat it at lunch or dinner. Its main ingredients are lamb, wheat & flour and dairy & cheese. It tastes savory and rich.

Where Etli tirit comes from

Etli tirit is one of 80 signature dishes of Türkiye on this map. See all dishes from Konya.

• Etli ekmek · Bread & pastry · Konya

  Etli ekmek, "bread with meat", is a very long, thin flatbread topped with minced lamb or beef, onion, tomato and peppers, and baked quickly in a stone oven.

• Konya fırın kebabı fırın kebabı · Main dish · Konya

  Konya fırın kebabı is lamb roasted slowly in a wood oven, a fırın, for several hours, until the meat is soft and the fat crisp.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

• Balık ekmek · Street food · Istanbul (Eminönü)

  Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

Food of Türkiye

Dishes like Etli tirit in other countries

Same type of dish and similar main ingredients as Etli tirit:

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Karađorđeva šnicla карађорђева шницла · Main dish · Belgrade, Serbia

  Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.