Entree: Turkey – Aegean Turkey – Çökertme Kebabı (Thinly sliced marinated beef served over fried shoestring potatoes with garlic yogurt and spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 45 min

Total 1 hr

Ingredients

- 1 lb (450 g) beef sirloin, thinly sliced
- 2 tbsp (30 ml) olive oil, for marinade
- 2 garlic cloves, minced (approx. 6 g), for marinade
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) dried oregano
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1.5 lb (700 g) russet potatoes, peeled and cut into shoestring matchsticks
- 4 cups (960 ml) vegetable oil, for frying
- 1 cup (240 g) plain yogurt
- 2 garlic cloves, minced (approx. 6 g), for yogurt sauce
- 1/2 tsp (2.5 g) salt, for yogurt sauce
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) water
- 1/2 tsp (1 g) Aleppo pepper or red pepper flakes
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- Lemon wedges, for serving

Instructions

1. Combine beef, 2 tbsp olive oil, 2 minced garlic cloves, lemon juice, oregano, paprika, 1/2 tsp salt, and 1/4 tsp pepper in a bowl; toss, cover, and marinate in the refrigerator for 30–60 minutes.
2. Meanwhile rinse the cut potatoes in cold water, drain and pat completely dry with paper towels to remove excess starch and moisture.
3. Heat vegetable oil in a deep-fryer or heavy pot to 350°F (175°C). Fry potatoes in batches until golden and very crisp, 4–6 minutes per batch. Drain on paper towels and season with a pinch of salt. Keep warm.
4. Make the garlic yogurt: stir together yogurt, 2 minced garlic cloves, and 1/2 tsp salt; chill until ready to serve.
5. For the tomato sauce, melt butter in a small saucepan over medium heat, stir in tomato paste and cook 1–2 minutes, then add 1/2 cup water, Aleppo pepper, and a pinch of salt; simmer gently for 4–5 minutes to thicken. Keep warm.
6. Heat a large skillet over high heat until very hot. Add a little oil if needed and quickly sear the marinated beef in a single layer, working in batches so the strips brown but remain tender, about 1–2 minutes per side depending on thickness. Remove and keep warm.
7. To assemble, mound a layer of shoestring potatoes on each plate, top with a portion of the seared beef, spoon some warm tomato sauce over the beef, then drizzle or dollop the garlic yogurt alongside. Sprinkle chopped parsley and serve with lemon wedges.
8. Serve immediately so the potatoes remain crisp and the sauces contrast hot and cool.