Main
Kavurma over Potatoes with Pickles
Sivas-style pickled beet stalks sautéed with onion and tomato paste, served over a crisp potato base.
- Servings
- serves 4–6
- Pan used
- Two Cast Iron Pans, 26 cm
Ingredients
- 500 g pickled beet stalks (pezik)
- 1 large onion
- 1 tbsp tomato paste
- 2 large potatoes
- 3–6 tbsp flour, depending on potato size
- Cooking oil
- Chilli flakes, black pepper; salt for the potatoes
- Optional strained yogurt to serve
Method
- Thinly slice the potatoes into rounds and soak for 15 minutes. Drain, leaving them slightly damp so the flour adheres.
- Toss the potatoes with flour, chilli flakes, pepper and a little salt. Check the pickles; rinse and squeeze dry if too salty.
- Heat and oil the pan. Arrange the potatoes in an overlapping, even layer.
- When the underside is golden, turn carefully using a plate. Brown the other side and transfer to a serving plate once tender.
- In the second pan, soften the chopped onion in oil. Stir in tomato paste, then add the chopped pickles, chilli flakes and pepper and sauté.
- Spoon the pickles over the potato base. Serve with strained yogurt if desired.
