Turkish-Style Buttered Conch

Ingredients

In the original Caribbean dish, the conch is typically prepared in a spicy tomato-based sauce. However, in this Turkish adaptation, the conch is marinated in olive oil, lemon juice, garlic, and Turkish spices, and then cooked in a butter sauce infused with Turkish flavors like cumin, paprika, and sumac. This adaptation adds a rich and aromatic twist to the dish, highlighting the unique flavors of Turkish cuisine. We alse have the original recipe for Conch in Butter Sauce, so you can check it out.

• 500g (1.1 lb) conch meat, cleaned and sliced 500g (1.1 lb) conch meat, cleaned and sliced
• 4 tablespoons olive oil 4 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugars: 1g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, paprika, sumac, salt, and pepper. Mix well.
2. 2.
   Add the sliced conch meat to the marinade and toss until each piece is coated. Let it marinate for at least 30 minutes.
3. 3.
   In a large skillet, melt the butter over medium heat.
4. 4.
   Remove the conch slices from the marinade and shake off any excess. Place them in the skillet and cook for 2-3 minutes on each side, or until golden brown.
5. 5.
   Once the conch is cooked, remove it from the skillet and set it aside.
6. 6.
   In the same skillet, add the remaining marinade and cook for 1-2 minutes to reduce slightly.
7. 7.
   Return the cooked conch to the skillet and toss it in the butter sauce until well coated.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve the Turkish-Style Buttered Conch hot and enjoy!

Treat your ingredients with care...

• Conch — Ensure that the conch meat is properly cleaned and sliced before marinating. If fresh conch is not available, you can use frozen conch meat, but make sure to thaw it completely before cooking.

Tips & Tricks

• If you prefer a spicier version, you can add a pinch of Turkish red pepper flakes (pul biber) to the marinade.
• Serve the Turkish-Style Buttered Conch with a side of fluffy Turkish rice pilaf to complement the flavors.
• If you can't find conch, you can substitute it with scallops or shrimp for a similar taste and texture.
• For an extra burst of freshness, squeeze some lemon juice over the dish just before serving.
• Make sure not to overcook the conch, as it can become tough and rubbery. Keep a close eye on it while cooking to achieve the perfect tenderness.

Serving advice

Serve the Turkish-Style Buttered Conch as a main course, accompanied by Turkish rice pilaf and a fresh salad. Garnish with a sprinkle of fresh parsley for added freshness and visual appeal.

Presentation advice

Arrange the golden-brown conch slices on a serving platter, drizzle the butter sauce over them, and sprinkle with chopped parsley. Serve the dish with elegance, allowing the vibrant colors and enticing aromas to captivate your guests.