To prepare the dough, mix warm water, dry yeast and sugar in a suitable bowl, add salt and vegetable oil to the mixture, mix well and gradually add flour, kneading the dough well. The resulting dough should be similar in consistency to pizza dough.
Leave the dough to approach in a warm place for at least 5 minutes. In the meantime, prepare the filling.
Pass the beef through a meat grinder, chop the onions and tomatoes as finely as possible, and cut the sweet green pepper into very small cubes. Put all these ingredients in the kitchen processor, add salt and spices and grind well in a soft, homogeneous mixture.
Cut a piece the size of an egg from the dough and roll it into a large oval with a rolling pin - as thin as you can. The dough cake should be very, very thin - this is the secret to cooking this dish.
Spread a thin uniform layer of cooked meat filling on the rolled dough - the first etly Ekmek is prepared for baking.
In the same way, make the remaining cakes from the remaining dough and toppings. Put them on a baking sheet lightly greased with vegetable oil and place in a very very preheated oven about 250 - 270 C.
Bake this ecmek until golden brown - the cakes should be crispy and fully baked.