Oopskender

Malzemeler

• 360g beef round (dana tranç)

• 1 tablespoon Livvy Olive Oil (1g)

• 1 tomato

• 1 green pepper

• Salt

• Black pepper

For the Sauce (Serves 4)

• 4 level tablespoons butter (40g)

• 1.5 packs tomato purée (300g)

For the Oopsie Bread

• 3 eggs

• 1 teaspoon baking powder

• 100g labneh

• Salt

For Serving and Garnish

• 1 tablespoon yogurt (25g) per portion

• Sliced tomatoes

• Oven-grilled green chili peppers

Tarifler

• Freeze the beef for about 1 hour, then slice it as thinly as döner meat.

• Cook the slices in a non-stick pan without oil until they release and reabsorb their juices.

• Once cooked, add 1 tablespoon olive oil, salt, and black pepper.

• Cook a bit more until lightly browned, then remove from the pan.

Oopsie Bread

• Separate the egg yolks from the whites.

• Beat the egg whites with salt and baking powder until stiff peaks form.

• In another bowl, mix the egg yolks with the labneh until smooth.

• Gently fold the yolk mixture into the whipped egg whites, mixing in one direction with a spatula or wooden spoon to keep the mixture airy.

• Spread the mixture onto a parchment-lined baking tray in the shape of a flatbread.

• Bake in a preheated oven at 180°C (356°F) until golden on top.

• Cut into diamond-shaped pieces after baking.

• Use 1/4 of the bread for each serving.

Sauce

• Heat the butter in a small pan for about 2 minutes.

• Add the tomato purée and simmer over medium heat for 5 minutes.

Assembly

• Place 1/4 of the oopsie bread on a plate.

• Top with about 90g of cooked meat.

• Pour over 1/4 of the tomato sauce (the sauce amount is for four servings).

• Add yogurt, and garnish with sliced tomatoes and grilled green peppers.