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Patates Oturtma

Serves 4 to 6 Entree meat

Patates Oturtma

Patates Oturtma, a staple of Anatolian kitchens, finds its place on the table during family meals, where dishes are prepared with an instinctive touch rather than strict measurements. This version captures the essence of home cooking, where the amount of salt is a decision made by feel and the olive oil flows freely, ensuring each bite is rich and satisfying.

The dish brings together tender slices of potato layered with savory ground beef and softened onions, all bathed in the sweet acidity of ripe tomatoes. The result is a comforting, hearty dish with a balance of flavors, each mouthful carrying the warmth of olive oil and a hint of peppery spice, shared among family and friends.

Ingredients

  • 1 kgpotatoes
  • 400 gground beef
  • 1onion
  • 2tomatoes
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Peel and slice the 1 kg of potatoes into rounds about 1 cm thick. This thickness ensures they cook evenly and absorb the flavors well. Set them aside for later use.
  2. Finely chop 1 onion and set it aside. Dice the 2 tomatoes, keeping the juices, as they will add moisture and flavor to the dish.
  3. In a large skillet or shallow pot, heat 40 ml of the olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. This step enhances the sweetness of the onions, which will complement the meat.
  4. Add 400 g of ground beef to the skillet with the onions. Season the meat with fine sea salt and black pepper to taste. Cook the beef, breaking it apart with a wooden spoon, until it browns and develops a deep color, about 5-7 minutes. This browning adds depth to the flavor of the dish.
  5. Once the beef is browned, add the diced tomatoes along with their juices to the skillet. Stir everything together and allow the mixture to simmer for about 5 minutes, until the tomatoes soften and meld with the beef, creating a rich sauce.
  6. In a separate large pan, heat the remaining 40 ml of olive oil over medium heat. Add the sliced potatoes in a single layer, cooking them until they begin to turn golden brown on the edges, about 5 minutes per side. This step ensures the potatoes are partially cooked and will absorb the flavors of the meat mixture.
  7. Layer the browned potatoes over the beef and tomato mixture in the skillet. Lower the heat to medium-low, cover the skillet, and let the dish braise for about 20 minutes. The potatoes should become tender and soak up the savory juices from the meat and tomatoes.
  8. Once the potatoes are tender and the flavors have melded together, taste the dish for salt, adjusting as needed. Serve the Patates Oturtma warm, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting Anatolian meal.
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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