Konya has always been an important settlement throughout history. Because it hosts different communities living in Anatolia, it also hosts many cultures in the cultural sense. These differences also affected the city's food culture closely. Konya food culture, okra soup, tirit, leaf wrapping, hosmerim and many products such as sacarası. Apart from these products, the most known and consumed product is etliekmek. Although Etliekmek is a well-known product, its gastronomic aspect is not addressed. Qualitative data analysis was used in the study. The participants of the study are the masters and operators working in the etliekmek hall and restaurants in the province of Konya. 14 etliekmek master and 1 operator were identified as resource person. People who volunteered to participate in the study who worked with important places and names in Konya province were preferred. The study was conducted between September 2017 and March 2018 on a one-to-one basis. The participants of the study are etliekmek masters and operators working in etliekmek and restaurants in Konya. The history of etliekmek, the production of the etliekmek, the properties of the oven produced and the cleaning were collected. It is thought that this information is very important especially for Konya cuisine culture. It is also of great importance to have the first research on etliekmek. As a result of the study, Eeee used dough, meat, tool-equipment, content and oven properties were determined. According to these findings, the quality standard has been determined.