Turkish-style Griebenschmalz

Ingredients

In this Turkish-inspired adaptation of Griebenschmalz, we incorporate traditional Turkish spices such as cumin, paprika, and sumac to infuse the dish with the flavors of Turkish cuisine. Additionally, we use Turkish bread or pide instead of the traditional German bread for serving, adding an authentic touch to the dish. We alse have the original recipe for Griebenschmalz, so you can check it out.

• 500g (1.1 lb) pork fatback 500g (1.1 lb) pork fatback
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt, to taste Salt, to taste
• Turkish bread or pide, for serving Turkish bread or pide, for serving

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 2g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Cut the pork fatback into small cubes and place them in a large skillet over medium heat.
2. 2.
   Cook the fatback slowly, stirring occasionally, until the fat is rendered and the cubes turn golden and crispy. This process may take around 30-40 minutes.
3. 3.
   Once the fatback is crispy, remove it from the skillet using a slotted spoon and transfer it to a plate lined with paper towels to drain excess fat.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until they turn golden and fragrant.
5. 5.
   Sprinkle the cumin, paprika, and sumac over the onions and garlic. Stir well to combine.
6. 6.
   Return the crispy fatback to the skillet and mix it with the onion and spice mixture. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and let the mixture cool slightly.
8. 8.
   Transfer the Turkish-style Griebenschmalz to a jar or container and refrigerate until it solidifies.
9. 9.
   Serve the Turkish-style Griebenschmalz with freshly baked Turkish bread or pide.

Treat your ingredients with care...

• Pork fatback — Make sure to cut the fatback into small cubes to ensure even rendering and crispiness.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the onion and spice mixture.
• Serve the Turkish-style Griebenschmalz at room temperature to allow the flavors to fully develop.
• Experiment with different types of Turkish bread or pide to find your favorite pairing.

Serving advice

Spread the Turkish-style Griebenschmalz generously on freshly baked Turkish bread or pide. Serve as an appetizer or snack.

Presentation advice

Transfer the Turkish-style Griebenschmalz to a small bowl or jar and garnish with a sprinkle of sumac or paprika. Serve alongside a basket of warm Turkish bread or pide.