Tirit Kebab is a staple dish in Konya and throughout Turkey, but most would agree that making it at home requires professional kitchen skills. You are wrong. This is actually quite easy if you respect the layering process. This food is characterized by tenderness. The bread must surrender to the juices. The meat should fall apart and crumble. Follow the steps below to get the authentic texture without the stress.
The basic ingredients of a traditional Tirit Kebab
No need for confusing spices. The taste is determined by the quality of the meat and the ratio of fat and liquid. This is exactly what you need to collect before starting to heat the stove.
For meat-based:
– 2 tablespoons of olive oil
– Cut 300 grams of tenderloin into strips.
– 1 teaspoon cumin
– 1 red onion (chopped)
· Sumac (suitable amount)
– 2 cups of meat broth
– salt
– 2 pieces of tırnak pidés (Turkish bread)
– 2 tablespoons of butter
For coating and assembly:
– 1 cup of strained yogurt
– Parsley flowers
– 1 tablespoon sumac
– 1 bell pepper
-1 tomato
– 2 tablespoons of melted butter (used last)
Step by step Tirit Kebab preparation
Starting with bread is not negotiable. It is desirable that the tırnak pide is warm and supple.
First, melt 2 tablespoons of butter in a saucepan or heavy-bottomed saucepan. Put the whole tırnak pide in a separate frying pan and lightly roast until cooked. Do not smoke. I just want it to be warm. When ready, cut into manageable pieces and place on a plate.
While the bread is resting, keep an eye on the protein. Place the main frying pan on the stove and heat. Add olive oil. Add the thinly sliced fillet. It needs to be cooked quickly to seal in the juices. When the meat starts to bubble, sprinkle 1 teaspoon of cumin on top. The scent changes immediately.
Now the liquid is introduced. Pour into the meat broth. No need to rush this part. Let the meat soak gently in the meat broth. If you cook it too hard, the fillet will be tough. Continue cooking until the meat is cooked and the flavors have melded.
While the meat is frying, prepare the onions. This becomes a strong contrast. Prepare the chopped red onion. Add a pinch of salt and a generous pinch of sumac powder. Knead the whole thing by hand. The salt absorbs moisture and the sumac adds a distinctive acidity that weakens the richness of the meat.
The assembly is where many people get confused. Prepare a clean disk. Spread a layer of greased tırnak pide. Pour some of the reserved meat broth over the bread to add flavor to the bread.
Then spread the sumac and onion mixture on top of the bread. Do this in layers. bread, meat broth, onion