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Çökertme Kebabı

Serves 4 to 6 Entree meat

Çökertme Kebabı

Çökertme Kebabı hails from the sun-drenched peninsula of Bodrum, where it graces tables as a comforting home-cooked favorite. Traditionally enjoyed during leisurely family meals, this dish reflects the relaxed coastal lifestyle. The recipe captures the essence of Bodrum's culinary simplicity and generosity, with its focus on quality ingredients and intuitive cooking rather than rigid measurements.

Expect tender beef strips nestled atop golden, crispy potatoes, all blanketed in a creamy garlic yogurt sauce. The richness of butter melds with fine sea salt and black pepper, creating a harmonious medley of flavors. The result is a dish that is both hearty and refreshing, embodying the warmth of Turkish home cooking.

Ingredients

  • 600 gbeef strips
  • 4potatoes — shoestring
  • 300 gyogurt
  • 2 clovesgarlic
  • 2 tbspbutter
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 600 g beef strips with fine sea salt and black pepper. Ensure each piece is evenly coated by rubbing the seasoning into the meat with your hands. This step enhances the flavor of the beef and prepares it for browning.
  2. Heat a large skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, add the seasoned beef strips in a single layer, ensuring not to overcrowd the pan. Allow the beef to brown deeply on one side before turning, about 2-3 minutes per side, until a rich, caramelized crust forms.
  3. Once the beef is browned, reduce the heat to medium-low. Add 2 tablespoons of butter to the pan and let it melt, basting the beef with the melted butter. Continue cooking the beef until it is tender, which should take an additional 5-7 minutes, depending on the thickness of the strips. The beef should be juicy and easily pierced with a fork.
  4. While the beef is cooking, peel and cut the 4 potatoes into thin matchsticks. In a separate pan, heat oil over medium-high heat and fry the potato matchsticks until they are golden and crisp, about 5-7 minutes. Remove them from the oil and drain on paper towels, seasoning immediately with fine sea salt.
  5. Prepare the yogurt sauce by finely mincing 2 cloves of garlic and mixing them into 300 g of yogurt. Add a pinch of fine sea salt to taste, stirring until well combined. The yogurt should be creamy and have a slight tang from the garlic.
  6. To serve, arrange the crispy potato matchsticks on a large serving platter. Place the tender beef strips over the potatoes, allowing the juices to mingle. Drizzle the garlic yogurt sauce generously over the top, ensuring each bite will have a balance of flavors. Taste a piece of beef and adjust the seasoning with more salt if necessary.
  7. Serve the Çökertme Kebabı immediately, accompanied by rice, bread, or a fresh salad. The dish should be enjoyed hot, with the contrast of the crispy potatoes, tender beef, and cool yogurt sauce offering a delightful experience.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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