Çökertme (beef, crisp potatoes & garlic yoghurt)

Step by step

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   1Cut and dry the potatoes

   8 min

   • Peel potatoes and cut into 3 mm matchsticks.
   • Rinse in cold drinking water, drain and dry thoroughly in a towel.
   • Wet potatoes spit and will not crisp.
   • Mix yoghurt with garlic and a pinch of the measured salt; keep chilled.

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   2Pan-fry in small batches

   medium-high12–27 min

   • Divide 3 tbsp oil between two or three potato batches in a 26 cm pan over medium-high heat.
   • Fry in loose single layers, turning gently, for about 6–9 minutes per batch until golden and tender; thin-film frying gives crisp edges rather than deep-fried shoestrings.
   • Drain in one layer, salt lightly and leave uncovered.
   • Lower heat if darkening before tender.
   • Cook at a calm berth; avoid hot-oil frying while the boat is moving.

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   3Make the optional sauce

   low2 min

   • If using the sauce, pour off the potato oil into a heatproof container.
   • Melt butter in the pan over low heat; stir tomato paste for 30 seconds, add water and optional pepper, and simmer 1 minute.
   • Pour into a cup.
   • Omit this step if skipping the sauce.

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   4Sear the beef

   high7–9 min

   • Slice beef across the grain into 5 mm strips on a clean meat board.
   • Pat dry and season with remaining salt.
   • Heat the last tbsp oil over high heat; fry in two uncrowded batches for 2–3 minutes each, turning once.
   • Check 63 °C and rest 3 minutes on a clean plate.

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   5Layer just before eating

   2 min

   • Divide potatoes between plates, spoon yoghurt across the middle and pile beef on top.
   • Add optional tomato sauce in a narrow line.
   • Serve immediately; mixing everything or waiting under a lid makes the potatoes soggy.