Beyti (lamb kofte-style kebab wrapped in flatbread)
Beyti is a traditional Turkish dish where lamb kofte-style kebabs are rolled in flatbreads, brushed with garlic butter and grilled until crisp. Finished with a rich tomato sauce drizzled over the top, with salad and a yoghurt dip alongside.
For this recipe you will need a mincer or food processor, 8 skewers (if using wooden skewers, soak in cold water for 30 minutes before using), and a griddle pan or a barbecue.
This recipe is based on the Beyti served at Enver's Turkish Grill in Sheffield. It has been adapted to make it easier to cook in a domestic kitchen.
Ingredients
For the lamb kebab
- 600g/1lb 5oz diced lamb leg
- 2 tsp tatli biber salçası (Turkish sweet pepper paste)
- ½ tsp pul biber (Turkish chilli flakes, also known as Aleppo pepper)
- 4 lavas (Turkish flatbread) or wraps
- salt and black pepper
For the sauce
- 2 tbsp vegetable oil, plus extra for frying
- 15²µ/½´Ç³ú butter
- 400g/14oz vine tomatoes, chopped
- 2 garlic cloves, crushed
- 1 heaped tsp tatli biber salçası (Turkish sweet pepper paste)
- pinch of sugar (optional)
- 2 tbsp chopped fresh mint
For the garlic butter
To serve (optional)
- yoghurt dip, tzatziki or cacik
- mixed salad leaves
- pomegrante seeds, to garnish
Method
Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely.
Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour.
To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint.
To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside.
Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through.
Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side.
Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like.
