Anatolia, recognized as the birthplace of civilizations and regarded as highly significant in human history, holds a special position in gastronomic culture, as it does in other cultural realms. Due to its role as a host to various civilizations over centuries, the region has developed a rich gastronomic heritage. Bread, deemed sacred by societies, and meat, resulting from extensive animal husbandry, have become indispensable products for the people of Anatolia. These two essential components of Anatolian cuisine are not only frequently consumed but have also been used together as the main ingredient in specific regional dishes, collectively known as "etli ekmek" (meat flatbread) in the literature. This study focuses on the cultural heritage elements classified under etli ekmek, prepared with different recipes and cooking methods in Kastamonu, Konya, Mardin, and Sivas. The aim of the study is to reveal the preparation methods, presentations, and cultural significance of etli ekmek within the regions where it is made. Qualitative research methods, including observation and interviews, were employed in this study. The findings indicate that etli ekmek, prepared in various cities across the country, constitutes an important cultural element for the local people; similarities and differences among etli ekmek variations in different regions have been identified.