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Beyti Kebab
A modern Turkish classic, this Beyti Kebab features flavorful Adana-style ground lamb, seasoned and grilled, then wrapped in soft lavash bread and generously topped with a rich tomato-butter sauce and cooling garlic yogurt. It's an indulgent and satisfying dish.
đ§ Ingredienser
- 600 g Ground lamb(Ensure it has a good fat content (around 20%) for best flavor and texture.)
- 1 medium Onion(Finely grated or minced.)
- 1 tsp Red pepper flakes
- 0.5 tsp Black pepper
- 1 tsp Salt
- 2 large rounds Lavash bread(Or other thin, pliable flatbreads.)
- 100 g Butter(Unsalted, divided.)
- 2 tbsp Tomato paste
- 200 g Plain yogurt(Full-fat recommended for creaminess.)
- 2 cloves Garlic(Minced or grated.)
- 2 tbsp Fresh parsley(Finely chopped, for garnish (optional).)
đšâđł Instruktioner
- 1
Prepare the lamb mixture: In a large bowl, combine the ground lamb, grated onion, red pepper flakes, black pepper, and salt. Knead the mixture with your hands until well combined and slightly sticky. This helps the spices adhere and the mixture hold together.
â±ïž 10 minutes - 2
Shape the lamb: Divide the lamb mixture into 4 equal portions. On a lightly floured surface or directly on parchment paper, shape each portion into a long, flat sausage or log, about 1.5-2 cm thick and roughly the length of your lavash bread. You can also thread them onto skewers if grilling directly.
â±ïž 5 minutes - 3
Cook the lamb: Preheat your grill or a grill pan to medium-high heat (approximately 200-220°C / 400-425°F). Grill the lamb logs for about 8-10 minutes, turning occasionally, until nicely charred and cooked through. If using skewers, ensure they are rotated for even cooking. Alternatively, you can pan-fry them in a hot, lightly oiled skillet.
- 4
Prepare the tomato-butter sauce: While the lamb is cooking, melt 50g of the butter in a small saucepan over medium heat. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly and becomes fragrant. Add about 50ml of water to loosen the sauce, stir well, and simmer gently for 5 minutes. Season with a pinch of salt if desired.
- 5
Prepare the garlic yogurt: In a small bowl, combine the plain yogurt with the minced garlic and a pinch of salt. Stir well and set aside. This can be done ahead of time and chilled.
- 6
Assemble the kebabs: Lightly warm the lavash bread to make it pliable (a quick pass over a low flame or a few seconds in a microwave). Lay one lavash bread flat. Place two cooked lamb logs in the center. Drizzle some of the tomato-butter sauce over the lamb. Carefully roll up the lavash bread tightly, tucking in the sides if possible, to form a wrap.
â±ïž 5 minutes - 7
Sear the wraps: Melt the remaining 50g of butter in a large skillet over medium heat. Place the wrapped kebabs seam-side down in the skillet. Sear for 2-3 minutes per side until golden brown and slightly crispy. This step adds flavor and helps seal the wrap.
- 8
Serve: Slice the seared wraps into 2-3 portions. Arrange on plates. Drizzle generously with the garlic yogurt and spoon over any remaining tomato-butter sauce. Garnish with fresh parsley if desired.
đĄ Proffstips
- âThis dish was popularized by Chef Beyti GĂŒler in Istanbul in the 1960s.
- âFor a spicier kick, add more red pepper flakes to the lamb mixture.
- âEnsure the lavash is warm and pliable before wrapping to prevent tearing.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use a mix of ground lamb and beef for a different flavor profile.
- Add finely chopped bell peppers or parsley to the lamb mixture for added texture and flavor.
- Serve with a side of grilled tomatoes and peppers.