Beyti Kebab

5 from 16 votes

Beyti Kebab is a Turkish lamb köfte dish wrapped in yufka or phyllo pastry, baked until golden, and served with warm tomato sauce and thick yogurt.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Turkish

Diet: Low Lactose

Servings: portions

Calories: 840kcal

Preheat the oven to 390°F / 200°C. Line a large baking sheet with parchment paper.
Place the ground lamb, grated onion, garlic, salt, paprika, black pepper, and cumin in a large bowl. Mix until evenly combined.
Divide the lamb mixture into 4 equal portions and shape each portion into a long, flat köfte.
Place the köfte on the prepared baking sheet. Bake for 10 to 12 minutes, until firm enough to handle.
Leave the köfte to cool for a few minutes. Reduce the oven temperature to 360°F / 180°C.

Mix the olive oil and soda water in a small bowl. Line a second 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, lay 1 sheet on a clean work surface and brush lightly with the olive oil and soda water mixture. Add a second sheet and brush again. Add a third sheet and brush lightly.

Place 1 baked köfte along the wide edge of the yufka or phyllo pastry. 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 with melted butter.
Bake for about 20 minutes, until the pastry is golden and crisp. Check that the lamb reaches 160°F / 71°C in the center.

Melt the butter in a small saucepan over medium heat.
Add the tomato paste, pepper paste, paprika, salt, and water. Stir until smooth.
Simmer gently for a few minutes. Add a splash of water if the sauce becomes too thick.
Place the 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. Garnish with roasted peppers and tomato slices if using. Serve immediately.

Fresh Turkish yufka gives the closest result. Use 500 g, which is 3 standard round sheets.
Phyllo pastry gives a crisper finish. Keep unused sheets covered with a clean, damp kitchen towel while you work.
Use ground lamb with around 20% fat. Lean lamb can dry out after baking.
Do not overmix the lamb mixture, as this can make the köfte firm.
Let the first-baked köfte cool for a few minutes before wrapping.
Keep the tomato sauce loose enough to spoon over the rolls. Add extra water if it becomes too thick.
Do not add the tomato sauce until you are ready to serve, so the pastry stays crisp.
Store leftover rolls without sauce or yogurt in the refrigerator for up to 3 days.
Reheat leftovers in a 360°F / 180°C oven until hot throughout.
Freeze cooked rolls without sauce or yogurt for up to 2 months.