Beyti kebab

Beyti kebab

The dish Beyti Kebab got its name from two different origin. Beyti was from a popular restaurant in Istanbul named after Beyti Güler, the owner who was inspired in 1961 by a Swiss butcher Möller in his method of preparing meat, when he was visiting Switzerland. Kebab is a Persian word which means grilled meat. Hence, Beyti Kebab is a dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. This dish is very popular in Turkey.

I was once in Turkey and when I cooked the dish, I was really overwhelmed by how the public enjoy it that many are ordering for a take-out.

Beyti kebab recipe

Beyti kebab consists of chopped lamb – beef can also be used, but I think lamb helps to emphasize the classic Turkish flavor – lavash (thin flatbread), tomato sauce and yogurt. Here you get my slightly altered version, but still faithful to the taste.

Beyti kebab

The Beyti Kebap is a Turkish-inspired dish consisting of yoghurt-coated, skewered lamb wrapped in dough  and grilled over a charcoal fire. Ready from the grill, the kebap is then garnished with tomato sauce, pinch of ghee and pistachio to bring out the flavours.

Ingredients

Servings:        Maximum of 4 persons

  • 1½ tbsp. bread crumbs from white bread – eg. toast or french bread
  • ½ tbsp. milk
  • 600 g chopped lamb
  • 2 tsp. bumped cumin
  • 2 tsp. cracked coriander
  • ½ teaspoon. red chili pepper
  • 4-5 tortilla wraps – depending on size
  • 2 tomatoes
  • 1 tbsp. olive oil
  • 1 tsp. onion powder – you can of course also use approx. ⅓ finely chopped onions, but the onion powder is faster and we love fast moments
  • 1 tsp. garlic powder – you can of course … same as with onion
  • 2 tablespoons tomato paste
  • 4 tablespoons yogurt or other buttermilk product – I use shells or Greek yogurt (very Turkish)
  • Salt and pepper

Steps in making the dish

When grilling:
  1. Place the breadcrumbs in the milk for a couple of minutes.
  2. In a large bowl, mix lamb, bread crumbs, cumin, coriander, ½ teaspoon freshly squeezed pepper, chili pepper and a little salt, and let it rest in the fridge for an hour.
  3. Grill over a charcoal on a wide skewer for approx. 20 minutes – remember to turn them around often.
  4. Prepare the tomato sauce by first chopping the tomatoes.
  5. Heat the pan with medium heat, add tomatoes, onion and garlic powder, tomato puree and salt and pepper and let it boil for a few minutes.
  6. Roll the grilled mixture into the tortilla wraps, bake the ends and cut your beyti kebab into mundane pieces
  7. Serve with yogurt, tomato sauce and rice.
When using the oven:
  1. Place the breadcrumbs in the milk for a couple of minutes.
  2. In a large bowl, mix lamb, bread crumbs, cumin, coriander, ½ teaspoon freshly squeezed pepper, chili pepper and a little salt, and let it rest in the fridge for an hour.
  3. Roll the mixture into the tortilla wraps, bake the ends and cut your beyti kebab into mundane pieces
  4. Place the beyti rolls in a large baking tray and bake in preheated oven at 170 degrees Celsius for about 20 minutes.
  5. Prepare the tomato sauce by first chopping the tomatoes.
  6. Heat the pan with medium heat, add tomatoes, onion and garlic powder, tomato puree and salt and pepper and let it boil for a few minutes.
  7. Serve with yogurt, tomato sauce and rice.

Good appetite!

If you have problems following the steps, I recommend watching the video posted below:

Have a good cooking!

Preparation time: 1 hour and 10 minutes

Cooking time: 20 minutes

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