Fillet Basturma

Main Dishes | Turkish cuisine

⏳ Time

20 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Fillet Basturma

Ingredients

Malt Vinegar - 1 tablespoon
Onion - 2 heads
Scallions - 3.5 oz
Veal Tenderloin - 17.6 oz
Tomatoes - 7.1 oz
Lemon - ½ piece

Step by Step guide

Step 1

Wash the beef tenderloin, trim off the tendons, cut into pieces weighing 40-50 g, place in porcelain or enamel dish, season with salt, sprinkle with pepper, add vinegar, finely chopped onion, and mix.

Step 2

Cover the dish with a lid and place in a cool place for 2-3 hours to marinate the fillet.

Step 3

Skewer the prepared fillet on a metal spit and grill over hot coals (without flames) for 8-10 minutes, turning the spit to ensure even cooking.

Step 4

When serving, remove the pieces of cooked fillet (basturma) from the spit, place on a warmed dish, and garnish with tomatoes, onion, green onion, and lemon.