Turkish pulled beef rib sandwich

Ingredients

• 1.2 kg of beef ribs with bones
• 3 tablespoons of olive oil
• 1 onion
• 1 carrot
• 3 cloves of garlic
• 3 sun-dried tomatoes
• 2 dried chili peppers
• 1 tablespoon of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of red chili powder
• 1 teaspoon of black pepper
• 3 tablespoons of salt
• 800 ml of chicken broth
• 300 g of drained yogurt
• 3 cucumbers
• 2 onions
• 1 clove of garlic (for the sauce)
• 1/2 lemon (its juice)
• 1 teaspoon of salt (for the sauce)
• One-fourth of a bunch of dill
• 3 loaves of bread

Combine the beef with olive oil, salt, and black pepper.

Heat a oven-safe saucepan over high heat. Reduce the heat and sear the meat on all sides.

Remove the meat from the pot.

In a large saucepan, combine the carrots, onion, garlic, tomato paste, sun-dried tomatoes, chili peppers, and spices, cut into large pieces.

Pour the chicken broth over the vegetables and bring to a boil.

Place the meat back in the casserole dish, with the bones facing up. Remove the casserole dish from the heat, cover with aluminum foil, and bake in a preheated oven at 170 °C for 4 hours.

Remove the meat from the oven and let it rest for 30 minutes.

Place the meat on a separate plate, then remove the bones, excess fat, and any tough pieces with a fork.

Use a fork to lightly shred the meat and return it to the cooking juices, ensuring it is fully submerged.

For the cacık sauce: peel and grate the cucumbers, finely chop the dried onions, crush the garlic, and chop the dill finely.

In a bowl, combine the yogurt, lemon juice, salt, garlic, dill, and cucumber.

Cut the baguettes in half, then cut each half lengthwise in half, and fill them with shredded meat and sauce.