Lamb Beyti Kebab

5 from 16 votes

It is very easy to make your own delicious juicy lamb Beyti Kebab at home with this simple recipe.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Turkish

Diet: Low Lactose

Servings: portions

Calories: 840kcal

Preheat the oven to 200 °C (390° F).
Place the mince, grated onion, garlic, salt, paprika, cumin, and freshly ground black pepper in a medium-sized mixing bowl.
Mix everything together until it’s thoroughly combined.
Divide the mixture into four equal parts and shape them into flat long sausages.
Line a large baking sheet with baking paper and place the lamb koftes on.
Bake the koftes for 10 to 12 minutes and let them cool down for a few minutes.
Drop the oven temperature to 180° C (360° F) and proceed to build the kebabs.

Mix the olive oil with soda water in a small bowl.
Line one large sheet tray with silicon paper.
Lay one sheet of filo on a clean work surface and then drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush.
Lay another sheet of filo on top and drizzle some more sauce, and spread it evenly. Repeat the same steps until you have three sheets of filo.
Place a piece of kofte on the short side of the filo sheets and start rolling them tightly into a log shape.
Cut the log diagonally into eight equal pieces and place them on your paper-lined tray.
Repeat the same steps with the remaining filo sheets and koftes.
Brush the pastries with melted butter to help them brown nicely.
Bake them for 20 minutes or until the pastries are golden brown.
Prepare the tomato sauce while the kebabs are baking.

Put a small saucepan over medium heat and melt the butter.
Add tomato paste, pepper paste, salt, paprika, and water and stir until all are dissolved.
You may need to add more water if the sauce is too thick as the consistency of the tomato & pepper paste varies depending on the brand.

Place the yogurt in the middle of the plate and arrange the baked lamb rolls around it.
Drizzle some of the hot tomato sauce over the yogurt and kebabs.
Garnish the plate with roasted peppers and tomato slices.

The main ingredient for kofte is minced lamb and its fat content is as important as the quality of the meat. Ideally, it should have %20 fat for soft and delicious koftes.

Make your Beyti Kebab even more exciting by topping it up with some grated Kasar cheese and grilling it for a few minutes before serving.

You can prepare the kofte mixture up to 3 days in advance. It tastes even better as it develops flavor overnight.