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Çökertme Kebabı | Crispy Turkish Street Food
(0)
35 min
Quick
Knuspr-Küche
Hauchdünn knusprig frittiertes Kartoffelstroh trifft auf saftig gewürztes Rinderhackfleisch, cremigen Knoblauch-Joghurt und zischend heiße Tomaten-Chili-Butter. Ein legendärer Streetfood-Klassiker der türkischen Ägäisküste für puren Crunch und intensiven Geschmack zuhause.
Preparation method
Crispy potato straw
Peel the waxy potatoes and cut them into paper-thin matchsticks (kibrit patates) using a mandoline or a sharp knife. Thoroughly rinse the potato straw in cold water to remove excess starch, then pat completely dry on kitchen paper.
Heat the sunflower oil in a deep frying pan or a wide pot to approx. 170–180 °C. Add the potato strips in batches and deep-fry for 4–5 minutes until golden yellow and super crispy. Drain on kitchen paper and immediately season with a little fine table salt.
Creamy garlic yoghurt
Peel 2 garlic cloves and finely grate or crush them. In a bowl, stir the Greek yoghurt with the grated garlic and a pinch of fine table salt until smooth, then set aside until serving.
Chef's tip
Pat the potatoes really thoroughly dry before deep-frying – the drier the potato strips are when they go into the hot oil, the lighter and crispier the potato straw will stay.
For the traditional street food version, layer the components just before serving so that the potato straw retains its maximum crunch beneath the cool yoghurt and hot butter.
30 min
Under an hour
