Beyti kebab is a delicious Turkish dish that not only tastes great where the ground beef or lamb is beautifully presented wrapped in lavish bread and served with a rich colorful tomato-based sauce a side of yogurt and other side dishes such as rice, salad, and vegetables. It’s adequate for most palates making it an appetizing dish for everyday life and also for when you invite over guests.
Beyti kebab also has cultural significance in Turkey as a popular and staple dish and is therefore often served at restaurants and special occasions in Turkey and is enjoyed by locals and tourists alike.
Yields: 4 portions
Prep Time: 20 mins Cook Time: 30 mins Total: 50 mins
What is Beyti Kebab?
The dish was created by Beyti Güler, a renowned Turkish chef, and is named after him. It is believed to have originated in the city of Istanbul in the 1960s and has since become a beloved staple in Turkish cuisine.
Beyti is among the most popular delicacies in Turkey today. The name of this popular dish comes from Beyti Güler, the owner of Beyti restaurant in Istanbul. According to some sources, he was inspired to create his own dish after seeing the meat preparation method of the butcher Möller during his visit to Switzerland in 1961.
Beyti Kebab Recipe
Ingredients
For the beyti kebab
- 2 lavash (Turkish flatbread). You can use flour tortilla 25cm diameter.
- 400 g minced lamb
- 1 egg
- 1 cloves of crushed garlic
- 1 onion
- ¼ cup breadcrumbs
- 3 tbsp of finely chopped parsley (optional and not traditionally included)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp Salt
For the tomato sauce
- 1 cup tomato puree
- 2 tbsp olive oil
- 1/2 tsp salt
- ¼ tsp black pepper
- ¼ tsp chili pepper
- 1 tbsp parsley
For serving
- 1 cup yogurt
- ¼ tsp salt
- 1 tbsp parsley chopped
- 5 oz small green peppers
- 1 tbsp olive oil
How To
- Place the Shish Kebab Sticks in refrigerator.
- Mix the ground lamb, garlic, egg, onion, breadcrumbs, parsley, salt and spices in a deep bowl. Knead well using your hands.
- If you have time cover with cling film and rest in the refrigerator for 1-2 hours as this helps maintain the mixture firm when cooked.
- Soak the shish sticks in water so they don’t burn on the skillet, grill or oven
- Damp you hands in water and a little oil so that you can start to form the mince.
- Grab a handful of mince approximately the size of an orrange and roll it into a long shaped log around 5 inches long. Insert the meat in the middle of a shish kebab stick making sure not to break them and flatten it a little. Similarly prepare the other kebabs.
- Grill in a skillet, barbeque or use oven with the grill setting at 180 degrees. Grill until golden brown.
- Place the small green peppers on a small baking dish drizzling a tablespoon of olive oil. Season with sea salt and any spices your like, combining well with your hands. Bake in a preheated fan oven at 180C for 18-20 minutes.
- Cook the tomato sauce in a small pan. First heat the olive oil and then add the tomato paste and spices and simmer for 5-6 minutes.
- Once the meat kebab is baked, take out from the oven and place them on a plate.
- Soak the tortilla wraps with the delicious meat juices by placing them on top of it making sure you don’t miss any!
- Place the lavash or tortilla wrap on a dry surface and wrap around the shish kebabs from end to end forming one long roll. As you start rolling, gently remove the shish sticks and continue to roll.
- Cut the log into pieces of around 2 inches wide equal pieces. Repeat this for the remaining kofte rolls, using both wraps.
- Drizzle and brush the top of the rolls with olive oil and you can place in the oven for a couple of minutes at 160 degrees to get a little crispy.
- Serve the beyti on a large plate placing the yogurt in the middle.
- Pour the tomato sauce over the beyti sprinkling some finely chopped parsley that gives that extra fresh taste and look to the dish.
- Enjoy! Or as the Turkish say Afiyet Olsun,
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Beyti Kebab Recipe
Ingredients
For the beyti kebab
- 2 lavash Turkish flatbread. You can use flour tortilla 25cm diameter.
- 400 g minced lamb
- 1 egg
- 1 cloves of crushed garlic
- 1 onion
- ¼ cup breadcrumbs
- 3 tbsp of finely chopped parsley optional and not traditionally included
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp Salt
For the tomato sauce
- 1 cup tomato puree
- 2 tbsp olive oil
- 1/2 tsp salt
- ¼ tsp black pepper
- ¼ tsp chili pepper
- 1 tbsp parsley
For serving
- 1 cup yogurt
- ¼ tsp salt
- 1 tbsp parsley chopped
- 5 oz small green peppers
- 1 tbsp olive oil
Instructions
- Place the Shish Kebab Sticks in refrigerator.
- Mix the ground lamb, garlic, egg, onion, breadcrumbs, parsley, salt and spices in a deep bowl. Knead well using your hands.
- If you have time cover with cling film and rest in the refrigerator for 1-2 hours as this helps maintain the mixture firm when cooked.
- Soak the shish sticks in water so they don't burn on the skillet, grill or oven
- Damp you hands in water and a little oil so that you can start to form the mince.
- Grab a handful of mince approximately the size of an orrange and roll it into a long shaped log around 5 inches long. Insert the meat in the middle of a shish kebab stick making sure not to break them and flatten it a little. Similarly prepare the other kebabs.
- Grill in a skillet, barbeque or use oven with the grill setting at 180 degrees. Grill until golden brown.
- Place the small green peppers on a small baking dish drizzling a tablespoon of olive oil. Season with sea salt and any spices your like, combining well with your hands. Bake in a preheated fan oven at 180C for 18-20 minutes.
- Cook the tomato sauce in a small pan. First heat the olive oil and then add the tomato paste and spices and simmer for 5-6 minutes.
- Once the meat kebab is baked, take out from the oven and place them on a plate.
- Soak the tortilla wraps with the delicious meat juices by placing them on top of it making sure you don't miss any!
- Place the lavash or tortilla wrap on a dry surface and wrap around the shish kebabs from end to end forming one long roll. As you start rolling, gently remove the shish sticks and continue to roll.
- Cut the log into pieces of around 2 inches wide equal pieces. Repeat this for the remaining kofte rolls, using both wraps.
- Drizzle and brush the top of the rolls with olive oil and you can place in the oven for a couple of minutes at 160 degrees to get a little crispy.
- Serve the beyti on a large plate placing the yogurt in the middle.
- Pour the tomato sauce over the beyti sprinkling some finely chopped parsley that gives that extra fresh taste and look to the dish.
- Enjoy!
