📝 About This Recipe
Originating from the legendary Beyti Güler in Istanbul, this iconic kebab features succulent ground lamb and beef seasoned with aromatic spices, grilled to perfection, and wrapped in delicate, buttery yufka or lavash. The rolls are sliced into bite-sized medallions, drizzled with a rich, tangy tomato-butter sauce, and served around a cooling dollop of thick strained yogurt. It is a symphony of textures—crispy bread, juicy meat, and velvety sauce—that represents the pinnacle of Turkish grilling artistry.
🥗 Ingredients
The Meat Filling (Kofte)
- 300 grams Ground Lamb (high quality, ideally 20% fat)
- 300 grams Ground Beef (lean or medium)
- 3-4 cloves Garlic (minced into a paste)
- 1 medium Onion (grated and squeezed dry of all liquid)
- 1/2 cup Flat-leaf Parsley (finely chopped)
- 1 teaspoon Pul Biber (Aleppo Pepper) (for mild heat)
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt and Black Pepper (to taste)
The Wrap and Glaze
- 3-4 pieces Yufka or Large Flour Tortillas (very thin flatbread is best)
- 100 grams Unsalted Butter (melted for brushing)
Tomato Butter Sauce
- 2 tablespoons Tomato Paste
- 2 tablespoons Butter
- 1/2 cup Water
- 1/2 teaspoon Dried Oregano
Plating and Garnish
- 1 cup Turkish Strained Yogurt (Süzme) (thick Greek yogurt is a good sub)
- 4 pieces Long Green Peppers (charred on the grill)
- 8 pieces Cherry Tomatoes (charred on the grill)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the ground lamb, ground beef, grated (and drained) onion, minced garlic, parsley, pul biber, cumin, salt, and pepper.
-
2
Knead the meat mixture vigorously for at least 5-7 minutes. This develops the proteins, ensuring the kebab stays on the skewer and has a springy texture.
-
3
Divide the meat into 4 equal portions. Shape each portion into a long, flat log (about 10-12 inches long). If using skewers, press the meat onto wide metal skewers.
-
4
Chill the shaped meat in the refrigerator for 30 minutes. This helps the fats firm up so the meat doesn't fall apart during cooking.
-
5
While the meat chills, prepare the sauce. Melt 2 tablespoons of butter in a small saucepan, stir in the tomato paste and cook for 2 minutes until fragrant. Add water and oregano, simmer until thickened slightly, then set aside.
-
6
Preheat your grill or a cast-iron griddle pan to medium-high heat. Lightly oil the grates.
-
7
Grill the meat logs for about 4-5 minutes per side until nicely charred and cooked through. Simultaneously, char the whole green peppers and tomatoes until blistered.
-
8
Lay one sheet of yufka or a tortilla on a clean surface. Brush it generously with melted butter.
-
9
Place one grilled meat log at the edge of the bread. Roll the bread tightly around the meat, like a burrito but with open ends.
-
10
Brush the outside of the rolled wrap with more melted butter. Place the roll back onto the grill or a warm pan for 1-2 minutes, turning frequently until the bread is golden and crisp.
-
11
Using a sharp knife, slice the rolls diagonally into 1.5-inch thick medallions.
-
12
To plate, place a generous dollop of strained yogurt in the center of a large serving platter. Arrange the kebab slices in a circular pattern around the yogurt.
-
13
Drizzle the warm tomato-butter sauce over the meat slices. Finish with a final optional drizzle of browned butter if you're feeling indulgent.
-
14
Garnish the plate with the charred peppers and tomatoes. Serve immediately while the bread is crisp and the meat is steaming.
💡 Chef's Tips
Always squeeze the liquid out of your grated onions to prevent the meat mixture from becoming too soggy to handle. If you don't have a grill, a ridged cast-iron pan works beautifully to achieve those essential char marks. For the most authentic flavor, use a mix of lamb and beef; the lamb fat provides the signature richness Beyti is known for. Don't skip the resting period for the meat; it is the secret to a kebab that doesn't crumble. Make sure your tomato sauce is warm when drizzling; cold sauce will soften the crispy bread too quickly.
🍽️ Serving Suggestions
Serve with a side of buttery Turkish rice pilaf (Şehriyeli Pilav) to soak up the extra sauce. Pair with a glass of chilled Ayran (a salty yogurt drink) to balance the richness of the lamb and butter. A fresh Shepherd’s Salad (Çoban Salatası) with sumac-onions adds a bright, acidic crunch to the meal. Finish the experience with a cup of strong Turkish coffee and a piece of pistachio baklava.