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Beyti Kebab, this succulent kebab is crafted from spiced ground meat, usually lamb or beef, wrapped in thin lavash bread, and finished with a rich tomato sauce and a dollop of creamy yogurt.
Each bite offers a combination of flavours and textures that is both satisfying and deeply rooted in Turkish culinary heritage.
What Is Beyti Kebab?
Beyti Kebab is essentially seasoned ground meat, grilled to perfection, and wrapped in lavash, a soft, thin flatbread. Named after Beyti Güler, a renowned Turkish chef who popularized the dish in Istanbul, Beyti Kebab is often presented as bite sized rolls topped with sauce and yogurt.
The grilled meat, encased in warm, slightly crisp lavash, creates a wonderful contrast to the smoothness of the yogurt and the tanginess of the tomato sauce. This dish, commonly enjoyed at special gatherings or family meals, is an experience as much as it is a meal, celebrating Turkish flavours with each bite.
Ingredients and Taste
The ingredients in Beyti Kebab are simple but come together to create a dish rich in flavour and texture. Ground lamb or beef, seasoned with garlic, parsley, and a blend of spices like cumin, black pepper, and red chili flakes, forms the base of the kebab.
This mixture is shaped into elongated kebabs, grilled until tender and lightly charred, giving the meat a slightly smoky, savoury flavour that’s irresistible.
Once cooked, the kebab is wrapped in lavash, sliced, and then arranged on a plate. A rich tomato sauce, simmered with garlic and sometimes spiked with a hint of chili, is drizzled over the top, while a spoonful of yogurt adds a cool, creamy balance.
The result is a dish that combines savoury, tangy, and creamy notes, with a satisfying blend of textures; the tender meat, soft lavash, and creamy sauce. Beyti Kebab is both hearty and refined, with each ingredient playing a role in creating a balanced, deeply satisfying dish.
A Taste of History
Beyti Kebab’s origins can be traced back to Beyti Güler, a Turkish chef who drew inspiration from the Swiss chef Möller in the 1960s. Beyti was inspired by Möller’s method of wrapping meat, leading him to create his own version using Turkish ingredients and flavours.
The dish quickly became popular in Istanbul and beyond, evolving into a symbol of Turkish hospitality and culinary creativity.
The traditional techniques used to make Beyti Kebab reflect Turkey‘s rich grilling culture, where kebabs have been prepared over open flames for centuries. The inclusion of lavash and yogurt speaks to the Ottoman influence on Turkish cuisine, as both elements are staples in many traditional
Turkish dishes. Today, Beyti Kebab is enjoyed in homes and restaurants across Turkey, symbolizing both the evolution and continuity of Turkish food culture.
Beyti Kebab (Ground Meat Wrapped in Lavash) Recipe
Serves: 4 people
Ingredients:
For the Kebab:
- 500g ground lamb or beef (or a mix of both)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground black pepper
- 1/2 tsp ground coriander
- Salt to taste
- 1/4 cup fresh parsley, finely chopped
For Assembly:
- 4 lavash or thin flatbreads
- 2 tbsp melted butter, for brushing
For the Sauce:
- 1 cup plain yogurt
- 1 clove garlic, minced
- Salt to taste
- 1/2 cup tomato sauce, warmed
Garnish:
- Fresh parsley leaves
- Slices of grilled green chili peppers
Directions
To begin, in a large bowl, combine the ground meat, grated onion, minced garlic, cumin, paprika, black pepper, coriander, and salt. Mix thoroughly with your hands or a spoon until the ingredients are fully incorporated. Adding the grated onion keeps the meat moist and juicy, ensuring tender kebabs.
Shape the meat mixture into long, thin kebabs by forming it around wooden or metal skewers. If not using skewers, shape each portion into sausage like rolls. Aim for evenly shaped kebabs for uniform cooking. Set aside while you prepare the grill or preheat a grill pan on medium-high heat.
Brush a grill pan or grill grate lightly with oil to prevent sticking. Grill the kebabs for about 3-4 minutes on each side, or until nicely browned and cooked through. Avoid overcooking, as this can dry out the meat. Set the cooked kebabs aside and allow them to cool slightly.
Place each kebab on a lavash or flatbread, wrapping the bread tightly around the meat. Brush the outside of each wrap with melted butter to help it crisp up when baked.
Preheat your oven to 180°C (350°F). Place the wrapped kebabs on a baking sheet and bake for 10-12 minutes, or until the bread is golden and slightly crisp.
Meanwhile, prepare the yogurt sauce by combining plain yogurt, minced garlic, and a pinch of salt in a small bowl. Set aside for serving.
Warm the tomato sauce and keep it ready to drizzle over the kebabs. A mildly spiced tomato sauce enhances the flavours of the kebab without overpowering it.
To serve, slice each kebab wrap into smaller pieces and arrange on a plate. Drizzle the yogurt sauce and tomato sauce over the slices. Garnish with fresh parsley leaves and grilled chili peppers. Serve immediately for the best experience, allowing the warm, savoury flavours to shine.
