Seasoned to taste: Turkish dish that looks like a little trip | food and cooking
LYNNE IRELAND Columnist
Who’s ready to ride? After a few years of quarantine and caution, many of us can’t wait to get on board and leave. Some cycled and drove, cautiously, for the entire duration. But some locked in too long are thrilled at the thought of flying or riding the rails.
Quick trip or extended adventure, going somewhere else has a new resonance. So much to see, learn and eat! So many opportunities to “change ideas”, as our French friend would say.
Reality is always a thing, alas, so many of us who want it can’t. If your travels are indirect rather than miscellaneous, you can always take a trip to your kitchen. Changing what and when you eat can feel like a little trip somewhere else.
An easy ticket comes in the form of a simple and tasty Turkish dish, saç kavurma. Traditionally cooked quickly in a large skillet, this meat and vegetable dish is a savory breakfast treat. A kind of Turkish stir-fry, this blend blends simple flavors and colors in an uplifting way. And whether you try it for breakfast, brunch, lunch or dinner, you must love a recipe that lists the following steps: prep your skillet, sizzle the beef, add peppers, add tomatoes, c ‘is made !
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Like any trip (and jumping), preparation is key. Once you have all the ingredients assembled, your cooker is ready as a runway for you to fly off to somewhere new. Tender meat, crisp peppers, tomatoes, sweet paprika and smoky Aleppo pepper combine to take flatbread or rice (or both) to new levels.
And to take you and yours on a ride!
2 tablespoons grapeseed or other neutral oil
1½ pounds beef flat iron steak, cut across the grain into strips about 2 inches wide, then sliced ⅛ to ¼ inch thick against the grain
1 medium yellow onion, finely chopped
2 tablespoons salted butter, cut into 2 pieces, divided
1 tablespoon sweet paprika
1¼ teaspoons Aleppo pepper or ½ teaspoon red pepper flakes, divided
Kosher salt and ground black pepper
1 cubanelle or Anaheim pepper, stemmed, seeded, sliced into thin strips and cut crosswise into 2-inch lengths
1 medium red or orange bell pepper, stemmed, seeded, sliced into thin strips and cut crosswise into 2-inch lengths
2 large ripe tomatoes, cored and coarsely chopped
1 tablespoon chopped fresh oregano
Add the cubanelle or Anaheim and the peppers and ½ teaspoon of salt. Reduce heat to medium-high and cook, stirring often, until liquid has evaporated and beef begins to sizzle, 3 to 5 minutes.
Add tomatoes and ⅓ cup water; cook, stirring occasionally, until tomatoes have broken down and mixture is slightly crispy, 3 to 5 minutes. Remove from the heat, then stir in the remaining tablespoon of butter and the remaining ¾ teaspoon of Aleppo pepper (or the remaining ¼ teaspoon of red pepper flakes). Taste and season with salt and black pepper. Serve sprinkled with oregano
Source: Adapted by Courtney Hill, 177milkstreet.com
Lynne Ireland lives to eat and welcomes feedback and questions from others who do (or don’t). Contact her at [email protected]