|Bodrum style kebab; Sliced beef served with tomato sauce and yoghurt on crispy potato|
|2 potato, 100 mlt sun flower oil, salt|
|Peel the potatoes and cut into 3 mm long slices. Cut sliced potato julienne and fry with sun flower oil. Curing the potato|
|200 gr beef tenderloin, a piece garlic, 5 gr fresh basil, 20 gr butter, an onion, 30 gr yoghurt, 50 gr tomato sauce (Please check angel hair borek recipe for tomato sauce) 50 mlt hot water, salt, black pepper seed|
| Clean the beef tenderloin and cut it julienne. Put sliced beef in a pan with butter. Closed the pan. Check pan juice gravy when it start to finish add onion and garlic. Sautee together and add tomato sauce into the pan. Boiled together for five minutes. Add hot water and boiled it on law heat. Add fresh basil and five minutes later take beef on heat.
Put crispy potato service plate. Add juicy kebab top of crispy potatoes. Serve with yoghurt.