Ingredients for Beyti Kebab
- 300 g ground meat
- 1 onion
- 3 garlic cloves
- 1 tea glass breadcrumbs (about 100 ml / 1/3 cup + 1 tbsp)
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 dessert spoon salt
- 1/2 tea glass + 1 tablespoon vegetable oil (about 50 ml + 1 tbsp)
- 1 egg
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 dessert spoon red pepper paste
- 1 water glass water (about 200 ml / 3/4 cup + 1 tbsp)
- 1 teaspoon salt
- 1 bowl yogurt
- 2 sheets yufka (thin Turkish phyllo-like dough)
How to Make Beyti Kebab
In a large bowl, combine 300 g ground meat, 1 grated onion, 2 crushed garlic cloves, 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) breadcrumbs, 1 teaspoon cumin, 1 teaspoon black pepper, 1 dessert spoon salt, 1 tablespoon vegetable oil, and 1 egg. Knead everything together until well combined.
In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 tablespoon tomato paste and 1 dessert spoon red pepper paste and sauté for a minute or two. Pour in 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water, season with 1 teaspoon salt, and bring to a boil. Set the sauce aside.
Mix 1 crushed garlic clove into a bowl of yogurt and stir until smooth.
Fold one sheet of yufka in half and cut into long strips about three fingers wide, then cut each strip in half across the middle. Place a small amount of the meat filling at one end of each piece and roll it up into a tight cylinder.
Repeat until both sheets of yufka and all the filling are used up.
Line a baking tray with parchment paper and arrange the rolls side by side.
Pour 1/2 tea glass (about 50 ml) vegetable oil into a small bowl and brush it evenly over the tops of the rolls.
Bake in a preheated oven at 200°C (390°F) until golden and lightly crisped.
Arrange the baked beyti rolls on a serving plate, leaving the center open.
Spoon the garlic yogurt into the center, drizzle the tomato-pepper sauce over the rolls, and serve immediately.
