Turkish cuisine · Meat & Kebab

Külbastı (Grilled Veal Slices)

Thinly pounded veal slices, marinated only in onion juice and briefly grilled over hot coals.

Ingredients · for 4 servings

• 700 g veal from the top round
• 3 onions
• 2 tbsp olive oil
• 1 tsp pepper
• 1 bunch parsley
• 1 tbsp sumac
• 2 tomatoes
• 1 lemon
• Salt

Instructions

1. Cut the veal against the grain into 1 cm thick slices and pound to about 4 mm thin between two layers of plastic wrap.
2. Coarsely grate two onions, press the juice through a sieve and mix the meat with this onion juice, olive oil and pepper; marinate covered for 20 min. at room temperature, but do not salt yet.
3. For the salad, cut the third onion into paper-thin half-rings, knead firmly with 1 tsp salt, rinse briefly under cold water and squeeze out – this removes its sharpness.
4. Roughly chop the parsley, dice the tomatoes and mix everything with the onion and sumac.
5. Heat the grill or a grill pan very hot, pat the slices dry, salt them and cook for only 1–1.5 min. per side until dark grill marks form – any longer and the thin meat turns dry.
6. Transfer immediately to a warmed platter, pile the onion-parsley salad alongside and serve with lemon wedges.