Beyti Kebabı Recipe
Beyti kebab is one of the most beloved varieties of kebabs in Turkish cuisine. Its flavor, presentation, and elegance make it a crown jewel on dining tables, especially for special occasions. This dish is made by blending ground lamb with spices, enriched with garlic and parsley. It's then wrapped in lavash bread, drizzled with sauce, and served with yogurt.
How to Make Beyti Kebab
Most people know Beyti kebab as a kebab wrapped in lavash and topped with tomato sauce. However, in some restaurants, including the famous Beyti Restaurant, the name refers to a rolled lamb kebab grilled to perfection. Some chefs prepare it with Adana-style kebab wrapped in lavash, while others, like me, prefer using a special garlic-infused kebab.
If I’m making Adana kebab, I prefer to eat it as Adana kebab. In my opinion, this garlic-infused kebab pairs better with the tomato sauce and yogurt, aligning more closely with the essence of Beyti kebab.
For the lavash used in Beyti kebab, I prepared large, thin flatbreads following my lavash recipe to perfectly fit the size of the kebab. This made wrapping the kebab easy. However, if you don't want to go through that much effort, store-bought lavash works as well. Just make sure to use thin lavash, as tortillas commonly sold as "lavash" might not be suitable for this recipe.
Here are a few more key tips to ensure a perfect Beyti kebab:
Key Tips for Perfect Beyti Kebab
Meat Selection: The best meat for Beyti kebab is fatty lamb mince, which makes the kebab more flavorful and juicy.
Kebab Preparation: Avoid over-kneading the ground meat to keep the kebab soft and tender.
Cooking Method: You can grill the kebabs on a charcoal grill, electric grill, or a grill pan. Charcoal-grilled kebabs tend to have a richer flavor due to the smoky aroma.
Kebab Thickness: I make the kebabs thicker than traditional ones. This way, they don’t fall apart when sliced, and the wrapped kebabs have a more substantial appearance.
Final Grilling: After wrapping the kebabs in lavash, you can grill them again for a more impressive presentation and enhanced flavor.
Serve with Bulgur Pilaf: Some restaurants serve Beyti kebab with bulgur pilaf, which makes the meal more filling. You can do the same if you like.
Remember, for the best taste, Beyti kebab should be served immediately without letting it wait.
Beyti Kebabı Recipe with Video
Ingredients
For the kebab:
- 800g ground lamb,
- 1 teaspoon salt,
- 1 teaspoon red pepper flakes,
- 2 cloves of garlic,
- A handful of chopped parsley.
For the sauce:
- 1 tablespoon butter,
- 1 tablespoon tomato paste,
- 1/2 cup water,
- Salt.
For serving:
- 1 tablespoon butter,
- Yogurt,
- Lavash,
- Grilled tomatoes and peppers,
- Ground pistachios.
Preparation
- Melt the butter in a small saucepan, add the tomato paste, and sauté until fragrant. Stir in the red pepper flakes, water, and salt, then bring to a boil. Remove from heat,
- In a bowl, mix the ground lamb, salt, red pepper flakes, minced garlic, and chopped parsley. Knead gently, without overworking the mixture,
- Shape the mixture onto kebab skewers, then grill on a charcoal or electric grill, turning frequently,
- Lay a lavash flat on a cutting board, spread a thin layer of the sauce over it, sprinkle with parsley and red pepper flakes. Flip the lavash, place the kebab on top, and roll tightly,
- Slice the wrapped kebab into 2-inch pieces and grill them on both sides,
- In a pan, melt a tablespoon of butter until browned. Spread a thin layer of yogurt on the serving plate, drizzle with the sauce and melted butter,
- Arrange the kebabs on top, drizzle with additional yogurt, sauce, and butter, and sprinkle with ground pistachios. Serve with grilled tomatoes and peppers on the side.
Enjoy your delicious Beyti kebab!