Mini Beef Güveç with Yufka Lattice Crust – Ingredients (Makes 4 Güveç Pots) –
The Braised Beef: –
• 400g Beef goulash (cut into 2cm cubes)
• 4-6 Small floury potatoes (peeled & quartered)
• 1-2 Carrots (cut into 1cm slices)
• 1 Large onion (diced)
• 2 Garlic cloves (finely chopped)
• 2 tbsp Tomato paste
• 300ml Beef broth
• 3 tbsp Olive oil
The Spice Mix: –
• 6g Salt
• 1g Pepper
• 1g Cumin
• 3g Sweet paprika
• 1g Thyme
The Lattice Topping: –
• 1-2 Large yufka sheets
• Binder: 30g melted butter + 1 tbsp yogurt
• Egg Wash: 1 egg yolk + 1 tbsp milk
• Garnish: 1 tsp black cumin (Nigella seeds)
Instructions –
1. Sear & Sauté – Get your oil shimmering over high heat in a heavy pot. Throw the beef in and brown it well for about 5 mins. Once it’s got a nice crust, toss in the onions, garlic, and carrots for another 3 mins until they soften up.
2. Build the Sauce – Clear a little space in the middle of the pot and roast the tomato paste for a minute or two to get rid of the raw metallic taste. Pour in the broth, add all your spices, and give it a good stir.
3. The Low & Slow Braise – Turn the heat down low, cover, and let it simmer for 45 minutes. After that, add your potatoes and keep simmering for another 15 minutes. Once done, ladle the mix into your clay pots and let them cool down a bit (this prevents the yufka from getting soggy immediately).
4. The Yufka Lattice – Cut your yufka into strips. Brush them lightly with the butter-yogurt mixture so they’re pliable and sticky. For each pot, weave about 6 strips into a lattice pattern over the top.
5. The Finishing Touches – Whisk the egg yolk and milk together. Brush the lattice generously, then sprinkle with the black cumin seeds.
6. Bake – Pop them into a preheated convection oven at 190°C (375°F). Bake for 10–12 minutes or until that top is golden brown and looks dangerously crispy.
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Mini Beef Güveç with Yufka Lattice Crust
–
Ingredients (Makes 4 Güveç Pots)
–
The Braised Beef:
–
• 400g Beef goulash (cut into 2cm cubes)
• 4-6 Small floury potatoes (peeled & quartered)
• 1-2 Carrots (cut into 1cm slices)
• 1 Large onion (diced)
• 2 Garlic cloves (finely chopped)
• 2 tbsp Tomato paste
• 300ml Beef broth
• 3 tbsp Olive oil
The Spice Mix:
–
• 6g Salt
• 1g Pepper
• 1g Cumin
• 3g Sweet paprika
• 1g Thyme
The Lattice Topping:
–
• 1-2 Large yufka sheets
• Binder: 30g melted butter + 1 tbsp yogurt
• Egg Wash: 1 egg yolk + 1 tbsp milk
• Garnish: 1 tsp black cumin (Nigella seeds)
Instructions
–
1. Sear & Sauté
–
Get your oil shimmering over high heat in a heavy pot.
Throw the beef in and brown it well for about 5 mins.
Once it’s got a nice crust, toss in the onions, garlic, and carrots for another 3 mins until they soften up.
2. Build the Sauce
–
Clear a little space in the middle of the pot and roast the tomato paste for a minute or two to get rid of the raw metallic taste.
Pour in the broth, add all your spices, and give it a good stir.
3. The Low & Slow Braise
–
Turn the heat down low, cover, and let it simmer for 45 minutes.
After that, add your potatoes and keep simmering for another 15 minutes.
Once done, ladle the mix into your clay pots and let them cool down a bit (this prevents the yufka from getting soggy immediately).
4. The Yufka Lattice
–
Cut your yufka into strips. Brush them lightly with the butter-yogurt mixture so they’re pliable and sticky.
For each pot, weave about 6 strips into a lattice pattern over the top.
5. The Finishing Touches
–
Whisk the egg yolk and milk together. Brush the lattice generously, then sprinkle with the black cumin seeds.
6. Bake
–
Pop them into a preheated convection oven at 190°C (375°F).
Bake for 10–12 minutes or until that top is golden brown and looks dangerously crispy.
Enjoy! ♡
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