During the Cookbook Festival, which lasts until 30 November, we will see the most beautiful cookbooks. Also the book Simply by Sabrina Ghayour. Santé can share a recipe with you!
Need some inspiration for dinner? In the book SIMPLY you will find the most delicious dishes from Sabrina Ghayour. To give you a sneak peek of the veil, we can share this recipe with you:
Marinated steak with labneh, pulbiber butter &fried onions
For this dish Sabrina Ghayour was inspired by Turkish Iskender kebap. The marinated steak with labneh and pulbiber butter provides a simple yet effective explosion of flavors. Wipe the yogurt with delicious soft flat bread and enjoy to the maximum.
For 4 to 6 people
Ingredients
- 450-500 g loin steak, 2 cm thick, without fat and in 2.5 cm cubes
- 1 full tsp dried mint
- 1 tsp garlic granules
- 1 tsp cumin powder
- ½ tsp celery salt
- 2 tbsp olive oil
- 75 g butter
- 2 full tsp pul biber (Turkish chili flakes, e.g. Turkish supermarket)
- 400 g labneh or drained Greek yogurt*
- a large handful of ready-to-use fried onions
- 2-3 sprigs of dill, very finely chopped
- sea salt flakes and freshly ground black pepper
Preparation
- Allow the steak to come to room temperature before cooking.
- Put the cubes of meat in a mixing bowl, add the dried mint, garlic granules, cumin powder, celery salt and a generous amount of pepper and toss well. Pour in the olive oil. Let the meat marinate for about 10 minutes. Meanwhile, heat a large frying pan over medium heat.
- Fry the steak cubes for 1 minute on each side, transfer to a small plate and sprinkle with sea salt flakes. Turn off the heat and wipe the skillet clean with kitchen paper. Place the pan on low heat and melt the butter. Sprinkle the pul biber into the pan, stir until the butter turns red and remove the pan from the heat.
- Distribute the labneh over a large bowl. Remove the steak from the plate with a slotted spoon, let the moisture drain off and arrange the cubes on the labneh or yogurt. Pour the pulbiber butter over the meat. Sprinkle with the fried onions and finally the dill and serve immediately.
* The day before you are going to serve this dish, mix the Greek yogurt with 2 tablespoons of sea salt flakes and scoop this onto a cheesecloth. Let the yogurt drain overnight in the refrigerator over a bowl.
SIMPLY
In SIMPLY, Sabrina Ghayour gives over 100 new Middle Eastern recipes for every day. With her characteristic, uncomplicated style of cooking, after the bestsellers 'Persiana' and 'Bazaar', she manages to create another series of indispensable dishes where the following applies:optimal taste, minimal effort! Light snacks, aromatic main courses and delicious sweets alternate with authentic Persian dishes with a twist, also for vegetarians and vegans. Casual and tasteful – it's that simple.
