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Beyti Kebap
Beyti Kebap is a classic Turkish dish featuring spiced ground meat, traditionally lamb or beef, wrapped in thin lavash bread and served with a rich garlic yogurt sauce and a warm tomato-butter sauce. It's a hearty and flavorful meal often found in Turkish restaurants.
ð§ ææ
- 500 g Ground beef(80/20 lean-to-fat ratio is ideal for flavor and moisture.)
- 1 medium Onion(Finely grated or minced.)
- 4 cloves Garlic(2 cloves minced for the meat mixture, 2 cloves minced for the yogurt sauce.)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 0.5 teaspoon Red pepper flakes (pul biber)(Adjust to your spice preference.)
- 2 tablespoons Fresh parsley(Finely chopped, for the meat mixture.)
- 4 sheets Lavash bread(Large, thin, round or rectangular flatbreads.)
- 300 g Plain yogurt(Full-fat Greek yogurt or strained yogurt is recommended for thickness.)
- 60 g Butter(Divided: 30g for the sauce, 30g for brushing.)
- 1 tablespoon Tomato paste
- 100 ml Water(For the tomato sauce.)
ðšâð³ äœãæ¹
- 1
Prepare the meat mixture: In a large bowl, combine the ground beef, grated onion, 2 minced garlic cloves, salt, black pepper, cumin, red pepper flakes, and chopped parsley. Mix thoroughly with your hands until all ingredients are evenly distributed. Do not overmix, as this can make the kebabs tough. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
â±ïž 15 minutes - 2
Form the kebabs: Divide the meat mixture into 4 equal portions. On a lightly floured surface or directly onto parchment paper, shape each portion into a long, flat sausage or log, about 1.5-2 cm thick and 15-20 cm long. If using skewers, thread the meat mixture onto them, pressing firmly to ensure it adheres.
â±ïž 10 minutes - 3
Cook the kebabs: Preheat your grill, grill pan, or oven broiler to medium-high heat (approximately 200°C / 400°F). Grill the kebabs for about 8-10 minutes, turning occasionally, until they are nicely browned and cooked through. The internal temperature should reach 71°C (160°F). If broiling, place on a baking sheet and broil for 4-5 minutes per side. Remove from heat and let rest briefly.
â±ïž 10 minutes - 4
Prepare the garlic yogurt: While the kebabs are cooking, in a small bowl, combine the yogurt with the remaining 2 minced garlic cloves and a pinch of salt. Stir well and set aside.
â±ïž 5 minutes - 5
Prepare the tomato-butter sauce: In a small saucepan, melt 30g of butter over medium heat. Stir in the tomato paste and cook for 1 minute until fragrant. Pour in the water and bring to a simmer. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
â±ïž 5 minutes - 6
Assemble the Beyti Kebap: Lightly warm the lavash bread sheets (a few seconds in a dry pan or microwave) to make them pliable. Lay one sheet flat. Brush lightly with some of the melted butter (from the 30g reserved for brushing). Place one cooked kebab log onto the lavash, slightly off-center. Spoon some of the garlic yogurt over the kebab. Tightly roll up the lavash, tucking in the sides if possible, to fully enclose the kebab.
â±ïž 5 minutes - 7
Slice and serve: Cut each rolled lavash wrap into 2-3 portions, about 5-7 cm wide, creating pinwheels. Arrange the portions on serving plates. Drizzle generously with the warm tomato-butter sauce. Serve immediately with any remaining garlic yogurt on the side.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor authentic flavor, use a mix of ground lamb and beef.
- âEnsure the lavash is warm and pliable before rolling to prevent tearing.
- âThe garlic yogurt can be made ahead of time and refrigerated.
- âServe with a side of grilled tomatoes and peppers for a complete meal.
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- Use ground lamb instead of or in addition to beef.
- Add finely chopped fresh mint to the meat mixture.
- For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
- Serve with a dollop of acı ezme (spicy tomato dip) on the side.