How to Make Lavash & Refika’s Epic Hammered Beef Recipe Together!
I’ve got two special recipes for you today. The first one is lavash, a type of flatbread you’ve been asking me to bake for a long time now. The second recipe is somewhat of an invention of mine my guests love to eat. It’s a super delicious marinated beef dish that’s surely gonna convince you that heaven exists and it’s here on earth 😇🤤
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Hammered Meat / Beef Recipe
400 gr (0,8 lb.) fillet steak
4 cloves of garlic
2 sprigs of rosemary
2 tablespoons white wine vinegar
8 tablespoons olive oil
200 g (7 oz) kolot -a Turkish melting cheese- (You can use mozzarella or any young, melting cheese instead.)
2 dried chili peppers (You can use chili flakes instead.)
1 teaspoon black pepper
1 teaspoon salt
• For an easier cut, keep 400 gr (0,8 lb) of fillet steak in the freezer for about 30 minutes.
• To start marinating the meat, crush 1 teaspoon of black pepper in a mortar. If you want to add more flavor to your pepper, you may try using different colored pepper.
• Then add 4 cloves of garlic, 1 teaspoon of salt and crush them.
• Add 2 sprigs of rosemary and continue crushing. It is important not to use a knife or scissors to cut the rosemary to prevent the bitter taste. Spare some rosemary for the topping.
• Add 6 tablespoons of olive oil and 2 tablespoons of white wine vinegar. Vinegar will help tenderize the meat quicker.
• Slice 2 dried chili peppers and add to the marinade. Spare some red pepper for the topping.
• After taking the meat out of the freezer, slice it thinly first and then beat the slices in a plastic bag. You can cut 2 edges of the plastic bag to place the meat in it easily. For the meat to get bigger, slide the meat mallet each time you hit the meat. If you don’t have a flat meat mallet, you can always use a small, thick-bottomed pan for the same purpose. Make sure that the leftovers are also used. They will surprise you with their sizes ones beaten.
• Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice get their share from the marinade.
• Cover the plate with the plastic bag and wait for about 10-15 minutes.
• Slice 200 gr of kolot cheese thinly with a peeler. Keep in mind that cheese just taken out of the refrigerator is always easier to slice.
• Put a large, copper pan on high heat. Copper or enamel pans are preferable as such materials cool down very quickly after turning the heat off so the meat doesn’t get overcooked and dry.
• Cover the bottom of the pan with 2 tablespoons of olive oil and cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat.
• Add kolot cheese on the meat and sprinkle the red pepper, rosemary, and black pepper.
• Put the lid on the pan and cook for another 1 minute.
• Your delicious hammered meat is ready to enjoy. Dipping with your lavash is highly recommended and if you have guests, take the lid off the pan in front of your guests for the show.
250 g (1,5 cup + 1 tbsp) plain flour
125 g (½ cup) water
2 tablespoons olive oil
1 teaspoon salt
• Mix 250 gr plain flour, 2 tablespoons of olive oil, 1 teaspoon of salt and 125 gr water and knead the mixture for 6-7 minutes.
• Divide the dough into 5 equal pieces and shape them into balls. To get the perfect ball shape, place the dough on your one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. Cover the pieces of the dough with a damp cloth and let them sit for 5 minutes
• While waiting for the dough, place your cast iron pan upside down on the heater and turn the heat on. Instead of cast iron you can use a thick-bottomed steel pan as well.
• To roll out the dough, dust the work surface, the rolling pin, and the dough with flour. Gently roll out the dough around 20-25 cm. For a perfect round shape, flip and rotate the dough each time you roll it out. Then, remove the excess of flour.
• Place the dough on the pan and cook until it gets partially brown. If your pan is too hot, your bread is might get burned and if your pan is not heated enough your bread will dry out until it gets cooked.
• Placing each lavash on another one will keep them warm and prevent drying. You can butter each one as well.
• Enjoy the lavash with your loved ones.