Turkish-style Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with coconut milk, our Turkish adaptation replaces it with a combination of yogurt and tomato paste. This modification adds a tangy and creamy element to the dish, perfectly complementing the robust blend of Turkish spices. Additionally, we incorporate Turkish ingredients such as sumac and pomegranate molasses to infuse the dish with a unique Turkish flair. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 8g (4g sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until golden brown.
2. 2.
   Add the sliced beef to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, paprika, turmeric, and sumac. Sprinkle this spice mixture over the beef, stirring well to coat evenly.
4. 4.
   Stir in the tomato paste, yogurt, and pomegranate molasses, ensuring all ingredients are well combined.
5. 5.
   Pour in the beef broth and add the bay leaves. Season with salt and freshly ground black pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Thinly slice the beef against the grain to ensure tenderness.
• Sumac — Sumac adds a tangy and citrusy flavor to the dish. If you can't find sumac, you can substitute it with lemon zest for a similar effect.
• Pomegranate molasses — This ingredient provides a sweet and sour note. If unavailable, you can make a substitute by reducing pomegranate juice with a little sugar and lemon juice.

Tips & Tricks

• For a richer flavor, marinate the beef in the spice mixture overnight before cooking.
• If the sauce is too thin, you can thicken it by simmering uncovered for an additional 15-20 minutes.
• Serve the Turkish-style Rendang with traditional Turkish bread or rice pilaf for a complete meal.

Serving advice

Garnish the Turkish-style Rendang with fresh cilantro leaves and serve it alongside warm Turkish bread or fluffy rice pilaf. The aromatic flavors of the dish are best enjoyed when shared with loved ones.

Presentation advice

Present the Turkish-style Rendang in a shallow serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle some sumac on top for an extra pop of color and serve with a side of Turkish bread or rice pilaf.