Good news for those who want to make Çökertme kebab at home! The materials needed to make this kebab are those that are in every home and can be bought easily. For this reason, it is perhaps one of the most easily prepared dishes of Turkish cuisine, but it is among the first dishes with its taste. At the same time, it can be prepared with red meat as well as white meat, which provides another advantage for its production. Here is the recipe for the körkertme kebab, which will be indispensable in your kitchen with both its preparation and taste…
COKERTME KEBAB RECIPE
COKERTME KEBAB INGREDIENTS
- 250-300 grams of julienned meat
- 4 medium potatoes
- 1 teaspoon salt (for potatoes)
- 4 cloves of garlic (2 for yogurt)
- 2 food tablespoon of oil (for cooking the meat)
- 1 teaspoon salt (for meat)
- 4 full tablespoons of yogurt
- 1 pinch of salt (for yogurt)
- Oil (for frying)
- 1 tablespoon of tomato pepper sauce or tomato paste
- 1 tablespoon of oil
MAKING COKERTME KEBAB
- First, the julienne cut meat is placed in the pressure cooker. The bottom is opened with a high fire and the meat is roasted until it releases its water and then absorbs it.
- After the meat has evaporated, 2 tablespoons of oil and 2 crushed garlic cloves are added. Water is added to the meat that is roasted for a couple more cycles, and the pressure cooker is closed and the meat is left to cook.
- While the meat is cooking, the potatoes are cut into matchstick size. Salt is added and fried in hot oil until it is crispy and placed on a large serving plate.
- Mix 2 cloves of garlic with yoghurt with salt and drizzle over the fried potatoes.
- The sauce is prepared with oil and tomato paste in a small pan and poured over the garlic yoghurt. Sauce from fresh tomatoes can also be prepared optionally here.
- Finally, the meat cooked in pressure cooker is added on it.
- When the meat, which absorbs the water, begins to brown, it is roasted for a few turns, covered, and cooked meat is placed on the tomato sauce.
- It is also optionally served by sprinkling chopped parsley or thyme on the meat.