Beyti Kebab (Grilled Meat Wrapped In Flatbread)

Ingredients

• 4 piecesfilo pastry or flatbread (böreklik yufka or lavash)
• 30 g (2 tbsp)butter, melted
• 500 gground beef or lamb
• 1 largeonion, grated
• 3 clovesgarlic, grated
• 1 tspground cumin
• 1 tspchilli flakes
• 1 tbsptomato paste
• 110 g (1 cup)breadcrumbs
• 1egg
• 1 tspsalt
• 1/2 tspground black pepper
• 30 g (2 tbsp)butter
• 1 largetomato, grated
• 1 tbsptomato paste
• 1/2 tsp, or to tastesalt
• 1/4 tsp, or to tasteground black pepper
• 245 g (1 cup)plain Turkish or Greek yoghurt
• 2 clovesgarlic, grated
• 1/2 tsp, or to tastesalt
• Optionallettuce leaves
• Optionalparsley, chopped
• Optionalcucumber, sliced

Instructions

1. 1

   Mix the meat

   Put the ground meat, grated onion and garlic, cumin, chilli flakes, 1 tablespoon of tomato paste, breadcrumbs, egg, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a large bowl. Mix thoroughly by hand until smooth, shape into two large balls and set aside.

2. 2

   Prepare the pastry

   Lay two sheets of filo pastry on your work surface and place one ball of meat near the edge closest to you.

3. 3

   Roll the kebab

   Spread the meat into a long log, nearly as long as the pastry, then roll the pastry around it into a long cigar shape.

4. 4

   Make the second roll

   Repeat with the other ball of meat. If using smaller flatbreads, divide the meat into larger portions as needed.

5. 5

   Bake the pieces

   Cut the filled pastry into pieces about 5 cm (2 inches) long and arrange them on a lined baking tray. Brush with the melted butter and bake in an oven preheated to 200°C for 30–40 minutes, until the pastry is lightly browned and the meat is fully cooked.

6. 6

   Cook the sauce

   While the kebabs bake, combine the butter, grated tomato, 1 tablespoon of tomato paste, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a small saucepan. Cook over medium-low heat until the sauce reaches your preferred consistency, then taste and adjust the seasoning.

7. 7

   Mix the yoghurt

   Stir the yoghurt, grated garlic and 1/2 teaspoon of salt together in a bowl, then taste and adjust the seasoning.

8. 8

   Serve the kebabs

   Arrange the kebabs on a serving plate and drizzle with the tomato sauce and garlic yoghurt.

What is Beyti kebab?

Beyti kebab is a Turkish-style dish of seasoned minced meat rolled in flatbread or pastry and served with sauces. This version bakes the rolls in the oven and pairs them with tomato sauce and garlic yoghurt.

The meat is mixed with aromatics, spices and breadcrumbs before wrapping, so the filling holds together as it cooks. The crisp pastry and cool yoghurt give each bite a contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 37g protein, 51g carbs, 36g fat.

The meat and yoghurt provide most of the protein, while the pastry or flatbread and breadcrumbs contribute much of the carbohydrate. Butter and the fat in the chosen meat account for much of the fat. For a more balanced plate, serve a portion with cucumber, lettuce or another vegetable alongside.

Choosing the wrap

Filo pastry: use two sheets for each roll as directed, and handle them gently so they do not tear. Brush the outside with melted butter to help it brown in the oven.

Flatbread: lavash is a sturdier alternative that is easy to roll around the meat. Smaller breads may call for dividing the filling into more portions.

Getting the meat mixture right

Mixing: work the ingredients together by hand until the mixture is smooth and cohesive. This helps it keep its shape when spread into a log.

Shaping: make the log nearly as long as the pastry sheet, with an even thickness. A consistent shape helps the filling cook evenly.

Watch the bake

Colour: bake at 200°C until the pastry is lightly browned, checking as the end of the 30–40-minute range approaches. If the pastry is colouring quickly, check that the meat is cooked through before taking the tray out.

Cutting: pieces about 5 cm long are manageable to serve and expose the filling. Use a sharp knife so the pastry is less likely to crush.

Sauces and serving

Tomato sauce: simmer it over medium-low heat until it is as thick as you like, then taste for seasoning. Grated tomato gives it a fresh, savoury base.

Garlic yoghurt: stir the garlic and salt through the yoghurt and adjust to taste. Serve both sauces over the kebabs, with lettuce, parsley or cucumber if desired.

Recipe notes & tips

• Grate the onion and garlic finely so they distribute evenly through the meat.
• Spread the meat into an even log for more consistent cooking.
• Line the baking tray before adding the pastry rolls to make serving easier.
• Start checking the kebabs towards the beginning of the 30–40-minute baking window.
• Taste both sauces before serving and adjust their salt to suit your preference.

Variations

• Choose lamb: use ground lamb instead of beef for a richer flavour.
• Use lavash: swap filo for flatbread if you prefer a sturdier wrap.
• Adjust the heat: reduce or increase the chilli flakes to suit your taste.
• Add fresh herbs: serve with chopped parsley for a fresh finish.
• Offer extra vegetables: add sliced cucumber and lettuce alongside the kebabs.

Common mistakes to avoid

• Uneven meat log: spread the filling to a consistent thickness so it cooks evenly.
• Torn filo: handle the sheets gently and use two sheets as directed.
• Overbaking: check the kebabs as they approach 30 minutes, and take them out once the pastry is lightly browned and the meat is cooked.
• Thick sauce: simmer the tomato sauce until it reaches your preferred consistency, rather than leaving it unattended.
• Overseasoned yoghurt: add salt carefully, then taste before adjusting further.

How to store

Refrigerate leftover kebabs and sauces separately in covered containers and use within 3 days. Reheat the kebabs in an oven until hot throughout; serve the yoghurt chilled or stir it again before serving.

Frequently asked questions