Çökertme Kebab (Çökertme Kebabı)
Çökertme kebabı Say it: chur-KERT-meh keh-bah-BUH
Çökertme kebabı is an Aegean specialty from the Bodrum area, built in layers on the plate. Thin strips of beef are quickly sautéed and piled over crisp matchstick fries, then finished with cool garlic yogurt and a warm tomato-butter sauce. The contrast is the point: juicy meat, crunchy potatoes, tangy yogurt and a sweet-savory tomato sauce. It is a generous main course eaten in homes and simple restaurants along the coast, and it comes together quickly once the potatoes are fried.
Çökertme Kebab (Çökertme Kebabı)
Çökertme kebabı
Pronounced chur-KERT-meh keh-bah-BUH
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef
For the matchstick fries
For the garlic yogurt
For the tomato sauce
To serve
Method
Pat the beef strips dry, then toss with the olive oil, salt, black pepper and oregano in a bowl. Leave to marinate while you prepare the potatoes and sauces, at least 15 minutes.
Cut the potatoes into thin matchsticks about 1/8 inch (3 mm) thick. Soak in cold water for 10 minutes, drain, and pat very dry with a clean towel.
For the garlic yogurt, stir the yogurt with the grated garlic and salt until smooth. Set aside.
For the tomato sauce, melt the butter in a small saucepan over medium heat. Add the tomato paste and cook, stirring, for 1 minute, then add the grated tomatoes, salt, black pepper and red pepper flakes. Simmer for 8–10 minutes, until slightly thickened and glossy.
Heat the frying oil in a deep saucepan to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes, until golden and crisp. Drain on paper towels and sprinkle with the salt.
Heat a large skillet over high heat. Sear the beef in batches for 2–3 minutes, until browned outside and just cooked through; do not overcrowd the pan.
To serve, divide the hot fries among four plates. Pile the beef on top, spoon the garlic yogurt alongside or over one side, and drizzle the tomato sauce over the beef. Scatter with parsley and serve immediately.
Regional variants
Some cooks make a chicken version (tavuk çökertme) using the same yogurt and tomato sauce, and others add a pinch of pul biber to the yogurt for extra warmth.
Cook's notes
- Dry the matchstick potatoes thoroughly before frying so they turn crisp rather than soggy.
- Sear the beef in small batches over high heat; crowding the pan will steam the meat instead of browning it.
- Assemble the dish just before serving so the fries stay crunchy under the beef and sauces.
Serve with
Warm flatbread, a shepherd's salad, and ayran or şalgam.
Make ahead and storage
Garlic yogurt and tomato sauce can be refrigerated for up to 1 day; fry the potatoes and sear the beef just before serving.
