A Bodrum-coast dish of thin strips of marinated veal laid over a bed of shoestring fried potatoes, garlicky yogurt, and tomato sauce. It layers hot, cold, crisp, and creamy in one plate, unlike any skewered kebab.
Also known as: çökertme kebabı, cokertme kebabı, Bodrum çökertme, cokertme kebab
Visual recipe guide
The strip drifts on its own — hover any dia to pause and zoom.
Watch it made
Ingredients
- 600 g veal or beef sirloin, in thin finger-length strips
- 1 onion, grated for its juice
- 500 g potatoes, cut into fine matchsticks
- 300 g strained yogurt
- 2 garlic cloves, crushed
- 3 ripe tomatoes, grated
- 20 g butter
- 60 ml sunflower oil plus more for deep-frying
- salt and black pepper
How to make it
- 1
Rest the veal strips in the onion juice with a little pepper for 2 h.
- 2
Cook the grated tomato in the butter 10 min to a loose sauce; beat the yogurt with garlic and a pinch of salt.
- 3
Deep-fry the potato matchsticks at 170 C until pale gold and crisp; salt them hot.
- 4
Sear the drained veal in a smoking pan with 60 ml oil for 90 seconds, no longer.
- 5
Layer at speed: fries, garlic yogurt, veal, tomato sauce, and serve instantly.
Pro tip: Assembly is the recipe; the tower goes together in the last sixty seconds or the yogurt flattens the fries to mush.
