Today we have two special and delicious recipes for you to easily make at home: Lavash & Hammered Beef! 😋 Discover how to bring these two fantastic dishes together, creating an unforgettable meal that will impress your friends and family. Follow along with Refika as she shares her secrets for perfect Lavash and tender Hammered Beef!

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Refika's Epic Hammered Beef

Servings: 4-6
Difficulty: Medium
Prep time: 15 minutes
Cooking time: 5 minutes

400 gr (0,8 lb.) beef fillet steak
4 cloves of garlic, peeled
2 sprigs of rosemary
2 tablespoons white wine vinegar
8 tablespoons olive oil
200 gr (7 oz) kolot -a Turkish melting cheese- (You can substitute mozzarella or any fresh cheese that melts easily instead.)
2 dried hot chilli peppers (Hot chilli flakes are also fine.)
1 teaspoon black peppercorns (whole)
1 teaspoon salt

• For an easier cut, leave the steak in the freezer for about 30 minutes.
• For the marinade, start by crushing the black pepper in a mortar. If you want to add more flavour to your pepper, try using different coloured peppercorns.
• Add the garlic and 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 a bitter taste. Spare some rosemary for the topping.
• Add 6 tablespoons of olive oil and the white wine vinegar. Vinegar helps tenderize the meat quicker.
• Slice 2 dried chilli peppers and add to the marinade. Set some aside for the topping.
• Take the meat out of the freezer, slice it thinly and then place the slices in a plastic bag and beat them. You can cut 2 edges of the plastic bag to place the meat in it easily. To flatten the meat as much as possible, slide the mallet each time you beat 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 to use the scraps too. They will surprise you with their size once beaten.
• Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice are well-soaked in the marinade.
• Cover the plate with a plastic bag and wait 10-15 minutes.
• Slice 200 gr of kolot cheese (or your replacement) thinly with a peeler. Bear in mind that cheese just taken out of the refrigerator is always easier to slice.
• Place a large, copper pan on high heat. Copper or enamel pans are preferable as they cool down very quickly after turning the heat off so the meat doesn’t become overcooked and dry.
• Cover the bottom of the pan with 2 tablespoons of olive oil, cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat. • Place the sliced cheese over the meat and sprinkle with red pepper, rosemary, and black pepper.
• Put the lid on the pan and cook for another minute.
• Your epic cheesy beef dish is ready to enjoy! Dipping into it with your lavash is highly recommended and if you have guests, take the lid off the pan in front of them for show.

For the tips and lavash recipe, please check the comments!

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