Beyti Kebab

My Beyti Kebab recipe is an easy and delicious way to make this popular Turkish kebab at home. It is made with seasoned lamb köfte wrapped in thin yufka or phyllo pastry, then served with tomato sauce and thick yogurt. The rolls are sliced before serving, so every portion has lamb kofta, pastry, sauce, and yogurt together.

You will find Beyti Kebab on many Turkish restaurant menus, usually served with Bulgur Pilaf, grilled peppers, tomatoes, and salad. Ground lamb is traditional, but you can use a mixture of ground lamb and beef or use ground beef if you prefer. Choose meat with around 20% fat so the kofta stays soft after baking.

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• How to Make Beyti Kebab
• Recipe Tips From the Chef
• What to Serve With Beyti Kebab
• Make Ahead, Storage, and Freezing
• Recipe FAQs
• Related Recipes
• Beyti Kebab

Fresh Turkish yufka gives the closest result, but phyllo pastry, soft lavash, and thin flour tortillas work well too. Phyllo pastry is easy to find and gives the Beyti Kebab a crisp finish. You can prepare the lamb mixture 1 to 2 days ahead, which helps when you are cooking for family or friends.

Why This Recipe Works

• You can make a Turkish restaurant favorite at home without a charcoal grill, skewers, or special equipment.

• It makes four generous main-course portions and is easy to serve, as the rolls are already cut into small pieces.

• The recipe works with Turkish yufka or phyllo pastry, so you can choose the version that is easiest to find.

• You can prepare the lamb mixture and tomato sauce ahead, so you have less to do on the day you serve it.

• Cutting the rolls before the final bake gives you crisp edges.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground lamb - Use ground lamb with around 20% fat. Lean lamb can become dry in the oven, while lamb with a little fat stays softer and has better flavor. You can use ground beef with 15% to 20% fat, or use half ground lamb and half ground beef.

• Onion - Use one large yellow or white onion. It adds moisture to the lamb mixture and helps keep the köfte tender.

• Garlic - Fresh garlic works best for this recipe. It gives the lamb mixture a fuller flavor than garlic powder.

• Yufka - Fresh Turkish yufka gives the closest result to Beyti Kebab served in Turkey. Use phyllo pastry if you cannot find yufka. It gives the Beyti Kebab a crisp, flaky outside. Keep it covered with a clean, damp kitchen towel while you work so it does not dry out.

• Soda water - Use plain, unflavored soda water. Do not use tonic water or flavored sparkling water.

• Tomato paste - It gives the sauce its deep color and concentrated tomato flavor. A tube is useful because you only need a small amount.

• Turkish pepper paste - It adds a gentle red pepper flavor to the sauce. Use mild pepper paste for a family-friendly version or hot pepper paste if you prefer more heat. If you cannot find it, use another 1½ teaspoons of tomato paste and add a small pinch of pul biber. You can also make it at home with my easy Turkish Red Pepper Paste Recipe.

• Yogurt - Use thick, strained Turkish yogurt, Greek yogurt, or labneh. Regular plain yogurt is too loose for this dish. I serve mine plain, but you can stir one small grated garlic clove into the yogurt if you prefer.

How to Make Beyti Kebab

Make the Lamb Köfte

Preheat your oven to 390°F / 200°C. Line a large baking sheet with parchment paper.

Place the ground lamb, grated onion, garlic, salt, paprika, cumin, and black pepper in a large mixing bowl. Mix until the ingredients are evenly combined. Do not overmix the lamb, as this can make the köfte firm.

Divide the mixture into 4 equal portions and shape each one into a long, flat köfte.

Place the köfte on the prepared baking sheet and bake for 10 to 12 minutes. They should feel firm enough to handle but will finish cooking during the second bake.

Leave them to cool for a few minutes, then reduce the oven temperature to 360°F / 180°C.

Prepare the Pastry 

Mix the olive oil and soda water in a small bowl. Line a second large baking sheet with parchment paper.

For yufka, stack the 3 round sheets and cut them into 4 equal wedges. You will have 4 stacks of yufka, each with 3 layers. Brush lightly between the layers with the olive oil and soda water mixture.

For phyllo pastry, place 1 sheet on a clean work surface and brush lightly with the olive oil and soda water mixture. Place a second sheet on top and brush again. Add a third sheet and brush lightly.

For lavash or flour tortillas, use 1 large wrap for each köfte and brush one side lightly with the olive oil and soda water mixture.

Wrap and Bake the Beyti Kebab

Place 1 baked köfte along the wide edge of the yufka, phyllo, or wrap. Roll it up tightly into a long log.

Cut the log diagonally into 8 equal pieces. Place the pieces on the prepared baking sheet with the cut sides facing up. Repeat with the remaining köfte and pastry. Brush the tops lightly with melted butter.

Bake for about 20 minutes, until the pastry is golden and crisp. Check that the center of the lamb reaches 160°F / 71°C.

Make the Tomato Sauce

While the Beyti Kebab bakes, melt the butter in a small saucepan over medium heat.

Add the tomato paste, Turkish pepper paste, paprika, salt, and water. Stir until smooth.

Simmer gently for a few minutes. The sauce should be loose enough to spoon over the kebabs. Add a little extra water if it becomes too thick.

Serve the Beyti Kebab

Place the thick yogurt in the center of a large serving plate. Arrange the baked Beyti Kebab pieces around it. Spoon the warm tomato sauce over the kebabs and yogurt. Add roasted peppers and tomato slices if you like.

Serve immediately, before the pastry starts to soften.

Recipe Tips From the Chef

• Use ground lamb with around 20% fat. Extra-lean lamb can dry out after the second bake.

• Mix the lamb only until the ingredients come together. Overmixing can make the köfte dense.

• Shape all 4 köfte as evenly as possible so they bake at the same rate.

• Keep phyllo pastry covered with a clean damp kitchen towel while you work.

• Brush the pastry lightly with the olive oil and soda water mixture. Too much liquid can make the layers heavy.

• Use a sharp knife to cut the logs and use a gentle sawing motion so the pastry does not tear.

• Place the pieces with the cut sides facing up. This helps the pastry brown around the lamb filling.

• Do not pour the tomato sauce over the rolls until you are ready to serve. This keeps the pastry crisp for longer.

• Serve the sauce warm and the yogurt cold or at room temperature.

What to Serve With Beyti Kebab

Beyti Kebab is usually served with bulgur pilaf, grilled peppers, tomatoes, yogurt, and salad. You could also serve it with Turkish Rice or Lebanese Rice Pilaf if you prefer rice.

For a fresh side, try Mediterranean Honey Halloumi Salad, Greek Cucumber Salad, Rocket Salad with Parmesan, and Gavurdagi Salatasi (Tomato and Walnut Salad).

Make Ahead, Storage, and Freezing

Make Ahead

Prepare the raw lamb mixture up to 1 to 2 days ahead. Keep it covered in the refrigerator until you are ready to shape and bake the köfte.

You can make the tomato sauce up to 3 days ahead. Store it in an airtight container in the refrigerator and reheat it gently with a splash of water before serving.

For the best pastry texture, wrap and bake the Beyti Kebab shortly before serving.

Storage and Reheating

Store leftover Beyti Kebab without tomato sauce or yogurt in an airtight container in the refrigerator for up to 3 days.

Store the tomato sauce and yogurt separately.

To reheat, place the rolls on a baking sheet and warm in a 360°F / 180°C oven for 10-12 minutes, until hot throughout. Reheat the tomato sauce in a small saucepan. The center of the leftover Beyti Kebab should reach 165°F / 74°C.

Freezing

Freeze cooked Beyti Kebab rolls without sauce or yogurt for up to 2 months.

Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container.

Reheat from frozen in a 360°F / 180°C oven until hot and crisp. The tomato sauce can be frozen separately, but yogurt is best served fresh.

Recipe FAQs

Related Recipes

For more scrumptious traditional Turkish kebab recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Turkish Sarma Lamb Beyti Kebab as much as you enjoy eating it! 🙂