A Bodrum classic: melt-in-your-mouth veal placed on a nest of crispy matchstick potatoes, topped with garlic yogurt and a buttery tomato sauce. The hot-cold, crispy-creamy contrast provides the entire identity of the dish.
Ingredients
- 700 g veal shoulder
- 900 g waxy potatoes
- 350 g plain Greek yogurt
- 3 cloves garlic
- 1 piece yellow onion
- 300 g crushed tomatoes
- 1 tbsp tomato paste
- 40 g unsalted butter
- 2 tbsp olive oil
- 1 l sunflower oil
- 1 tsp sweet paprika
- 1 tsp Turkish mild chili flakes
- 1/2 tsp ground black pepper
- to taste fine salt
- 0.25 bunches flat-leaf parsley
Method
- Cut the veal into large chunks, season with salt and pepper, then brown it in the olive oil until all sides are well colored and the bottom of the pot smells of roasted meat.
- Add the sliced onion, let it melt until translucent, then cover with hot water and simmer gently until the veal easily falls apart with a fork.
- While cooking, grate or press the garlic, mix it into the yogurt with some salt, then keep refrigerated so the sauce becomes fragrant and slightly sharp.
- Peel the potatoes, cut them into very thin matchsticks, rinse them until the water runs clear, then dry them completely in a kitchen towel for a clean fry.
- When the veal is tender, roughly shred it and sauté it with a little of its reduced juices until it is juicy but not soggy.
- Melt the butter, add the tomato paste, paprika, and mild chili flakes, then pour in the crushed tomatoes and cook until you have a glossy, dark red, and slightly thick sauce.
- Fry the potatoes in the hot oil until golden and crispy, then drain immediately and salt them while still piping hot.
- Plate the matchstick fries in a nest on each dish, add the garlic yogurt, place the hot shredded veal on top, drizzle with the buttery tomato sauce, and finish with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 748.1 kcal
- Protein
- 45.32 g
- Carbohydrate
- 47.01 g
- Fat
- 42.44 g
- Fibre
- 5.57 g
- Calcium
- 37.83 mg
- Iron
- 1.88 mg
- Magnesium
- 12.55 mg
