Çökertme kebabı

СОСТАВ РЕЦЕПТА

• KEBAB
• 400g (14 oz) tenderloin, sliced against the grain, into strips (sirloin or entrecote, rib eye steak also works great)
• 1 garlic clove, chopped
• 2 sprigs fresh thyme, chopped
• a pinch salt
• 2 pinches black pepper
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tbsp butter
• TOMATO SAUCE
• 2 tbsps olive oil
• 200 ml (7 oz) tomato puree (alternatively, you can use diced & canned tomatoes or 2 grated tomatoes)
• a pinch sugar
• 1 tsp white wine vinegar
• a pinch black pepper
• 2 pinches salt
• YOGURT SAUCE
• 5 tablespoons savory yogurt (alternatively, labneh)
• 5 sprigs fresh thyme
• 1 garlic clove
• 3 pinches salt
• a pinch black pepper
• FRIES
• 2 large potatoes, julienne with a peeler or knife
• salt
• vegetable oil, for frying
• fresh mint leaves, to garnish

ШАГИ

1. 01

   Combine garlic, fresh thyme, olive oil, vinegar, salt, and black pepper in a bowl. Add the meat, mixing well, and let it marinate while you prepare the rest of the meal.

2. 02

   In a small saucepan, heat olive oil over medium heat. Add tomato puree, vinegar, sugar, salt, and black pepper, then stir. Bring to a boil, then let it simmer for a minute until the sauce thickens slightly. Set aside.

3. 03

   In a mortar and pestle, mash thyme with a bit of salt. Combine it with yogurt, and season with black pepper to taste. Set aside.

4. 04

   In a shallow pan, heat 480-720 ml (2-3 cups) of frying oil to 180°C (355°F). Julienne the potatoes using a peeler or knife. Pat them with a kitchen towel to dry them. Batch fry. The potatoes are done when golden and crisp, Place the fried potatoes in a sieve to drain excess oil. Season generously with salt.

5. 05

   While potatoes are frying, set a large pan over high heat and add butter. Once the butter melts, add half of the meat strips. Cook and when browned on the bottom, turn over. Cook each batch of meat for about 2 minutes.

6. 06

   Reheat the tomato sauce if it has cooled.

7. 07

   Arrange the fried potatoes on a serving plate, then smear half of the yogurt on top. Drizzle with tomato sauce, then layer on the cooked meat. Add more tomato sauce and garnish with fresh mint leaves.