Turkish Çökertme Kebabı with Crispy Matchstick Potatoes Step-by-step instructions

Before you start

Before you start, set out all the ingredients. Slice the beef into thin strips and season with salt and pepper. Julienne the potatoes and soak them in cold water. Measure the yogurt, butter, tomato paste, and pul biber.

Have a large pot for frying, a skillet for the beef, and a serving platter ready. The oil should be heated to 350°F (175°C) before frying. This dish moves quickly once you begin, so having everything prepped makes the process smooth.

Instructions

Prepare and Fry the Potatoes

1. 1Prepare the Potatoes and Beef
   Julienne the potatoes into thin matchsticks, about 1/8 inch thick. Place them in a bowl of cold water and soak for 10 minutes. Drain and pat thoroughly dry with a clean kitchen towel. Season the beef strips with salt and black pepper. Set aside.
   Look for Potatoes are evenly cut and dry; beef is seasoned.
   Tip Drying the potatoes well prevents splattering and helps them crisp.
2. 2Heat the Frying Oil
   Pour the frying oil into a large, heavy-bottomed pot. Heat over medium-high until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
   Look for Oil shimmers and a test potato sizzles immediately.
   Tip If the oil is too hot, the potatoes brown too fast; too cool, they absorb oil.

At the end of this phase, the kitchen smells of hot oil and the potatoes are a beautiful straw-golden color. They should be crisp and light, with no sogginess. The oil should be at the right temperature, and the potatoes should drain on paper towels, lightly salted. The beef is seasoned and ready for the skillet. This phase sets the foundation for the dish's texture.

Sear the Beef and Make the Sauce

3. 3Fry the Matchstick Potatoes
   Working in batches, add a handful of potato matchsticks to the hot oil. Fry for 2 to 3 minutes, stirring occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while warm.
   Look for Potatoes are straw-golden and shatteringly crisp.
   Tip Do not overcrowd the pot; fry in small batches for even crispness.
4. 4Sear the Beef
   Heat a large skillet over high heat. Add 1 tablespoon of butter. When it sizzles, add the beef strips in a single layer. Sear for 1 to 2 minutes per side, until browned but still tender. Remove from the heat and let rest for at least 3 minutes.
   Look for Beef is browned on the outside, juicy inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Sear in batches if needed to avoid steaming the meat.

The beef is seared in a screaming-hot skillet, developing a rich brown crust while staying tender inside. The butter and tomato paste sizzle together, turning a deep red, with the pul biber releasing its aroma.

The kitchen is filled with the scent of toasted chili and caramelizing meat. The beef should rest for a few minutes before assembly, and the sauce should be glossy and smooth.

Assemble and Serve

5. 5Make the Tomato Butter Sauce
   In the same skillet, reduce the heat to low. Add the remaining 1 tablespoon of butter, tomato paste, and pul biber. Stir constantly for 1 minute until the butter melts and the paste turns a deep red. Remove from heat.
   Look for Sauce is glossy and aromatic, with the chili flakes dispersed.
   Tip Do not let the butter burn; keep the heat low.
6. 6Assemble the Kebab
   Spread the crispy matchstick potatoes on a wide platter. Spoon the garlic yogurt over the center in a thick layer. Arrange the seared beef strips on top of the yogurt. Pour the sizzling tomato butter over the beef and potatoes. Garnish with chopped parsley.
   Look for Layers are distinct: potatoes, yogurt, beef, sauce, parsley.
   Tip Serve immediately so the potatoes stay crisp.

The platter is layered with potatoes, yogurt, beef, and the sizzling tomato butter. The contrast of colors and textures is striking: golden potatoes, white yogurt, brown beef, and red sauce. The parsley adds a fresh green note. The dish should be served immediately, so every bite has the perfect balance of crisp, cool, and warm.

Common mistakes

One common mistake is not drying the potatoes well enough, which causes the oil to splatter and the potatoes to steam instead of crisp. Another is overcrowding the frying pot, which lowers the oil temperature and leads to greasy potatoes.

For the beef, avoid overcooking – it should be seared quickly and removed from the heat while still pink inside. Also, don't skip resting the beef, as this allows the juices to redistribute. Finally, assemble the dish just before serving so the potatoes stay crisp.

How to tell it’s done

The potatoes are done when they are golden brown and crisp – they should snap when bent. The beef is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, and it should rest for at least 3 minutes before serving.

The tomato butter is ready when the butter is melted and the paste has deepened in color. The yogurt should be cold and thick. The assembled dish should be served immediately, while the potatoes are still crisp and the sauce is warm.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest