Beyti Kebab
Minced lamb wrapped in lavash, grilled, and served with yogurt and tomato sauce. A refined Istanbul-origin kebab that's elegant and popular in premium kebab houses.
11 ingredients
7 steps
Ingredients
- 1600g minced lamb
- 21 medium onion, grated
- 32 garlic cloves, minced
- 41 tsp cumin
- 51 tsp paprika
- 61 tsp red pepper flakes
- 7Salt and black pepper to taste
- 84 sheets lavash flatbread
- 930g butter, melted for basting
- 10For garlic yogurt: 300g yogurt, 2 garlic cloves minced
- 11For tomato sauce: 2 tbsp olive oil, 2 garlic cloves, 2 tbsp tomato paste, 400g canned tomatoes, 100ml water, salt, pepper, fresh mint
Instructions
- 1Mix minced lamb with grated onion, garlic, cumin, paprika, red pepper flakes, salt, and pepper.
- 2Shape into long kofte sausages on skewers and grill over very high heat for 10–12 minutes, turning frequently until cooked through.
- 3Make garlic yogurt: beat yogurt with minced garlic and salt. Set aside.
- 4Make tomato sauce: fry garlic in olive oil, add tomato paste and canned tomatoes. Simmer 8 minutes, season, stir in chopped fresh mint.
- 5Remove cooked kofte from skewers. Lay lavash flat, place kofte along the lower edge and roll firmly into tight cylinders.
- 6Brush rolls with melted butter, then grill briefly 2 minutes per side until lavash is golden.
- 7Slice each roll into 3–4 pieces. Arrange on plates, spoon hot tomato sauce over the top, and serve with garlic yogurt.