Turkish cuisine · Meat & Kebab

Çökertme Kebab

Marinated strips of beef tenderloin over straw potatoes with garlic yogurt and a butter-tomato sauce, from Bodrum.

Ingredients · for 4 servings

• 600 g beef tenderloin
• 4 potatoes
• 500 g yogurt
• 3 cloves garlic
• 60 g butter
• 2 tbsp tomato paste
• 200 ml stock
• 1 tsp oregano
• 1 tsp Aleppo pepper (pul biber)
• 400 ml frying oil
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the beef into very thin, finger-length strips, toss with olive oil, oregano and pepper, and marinate covered for at least 30 min. — overnight makes it even more tender.
2. Peel the potatoes and cut into matchstick-thin strips with a julienne slicer or knife, rinse in cold water and pat very thoroughly dry.
3. Whisk the yogurt with the crushed garlic and a little salt until smooth, and let it come to room temperature so it doesn't hit the meat cold.
4. Heat the frying oil to 175 °C (350 °F) and fry the potato strips in batches for 3–4 min. until golden and crisp; drain on paper towels and salt.
5. Foam the butter in a pan, roast the tomato paste and Aleppo pepper for 1 min., deglaze with the stock and simmer for 3–4 min. until the sauce is glossy; keep warm. In a second pan, sear the meat over high heat for 3–4 min. until browned outside, and salt.
6. Spread the straw potatoes on plates, spoon over the garlic yogurt, place the meat on top and serve immediately drizzled with the hot butter sauce.