A regional specialty from Mugla, this kebab is made with thinly pounded beef over crisp fried potatoes, topped with yogurt and a butter sauce. Its name comes from the way the potatoes are 'sunk' (çökertilerek) into the pan as they fry.
Fry the potatoes in oil over medium-high heat for 8–10 minutes, until golden brown and crisp. Drain and season with salt.
Mix the yogurt and garlic and let it sit at room temperature.
Sear the beef in a little oil over high heat for 2–3 minutes per side, then season with salt.
Melt the butter, add the Turkish red pepper flakes, and cook for 1 minute.
Spread the fried potatoes on the bottom of a serving dish. Top with the yogurt, then the beef, and drizzle with the butter and red pepper sauce. Serve hot.
Best eaten fresh; the potatoes lose their crispness if left to sit, so reheating is not recommended. Allergens: according to the ingredient list, contains milk and dairy products. Check product labels for other allergens in packaged products.
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