Turkish Kebab Rolls (Beyti Kebap)
From the heart of Istanbul, these bitesize kebabs combine spiced lamb, tomato sauce and flatbread to make a finger-friendly weeknight feast.
‘Beyti kebap’ is a popular though slightly niche style of kebab in Istanbul, named after its creator Beyti Güler who created it in his restaurant. The beyti kebab has transformed over the years, using more affordable minced meat instead of Güler’s lamb fillet. The meat mixture is flavoured with spices and aromatics and grilled on skewers like kofte. These kofte are then rolled into lavash bread (flour tortillas work too) and sliced into juicy little morsels reminiscent of baklava. If you don’t have a taste for lamb, you can just as easily make this kebab with beef, but be generous with the fat content. Because the meat is up close and personal with bread, it can rob the meat of some moisture, so allow yourself the fat - 10-20% if possible - for some delicious insurance. With that in mind, this is a very easy and weeknight-friendly dish to prepare. Perhaps open a window for the smoke! Let’s go!
INGREDIENTS (serves 2x)
2x 30cm diameter flatbreads (lavash or flour tortilla)
250g minced lamb or beef (10-20% fat)
1.5 tsps salt
1/2 tsp black pepper
2x cloves garlic, grated
1x shallot, grated
1 tsp ground cumin
1 tsp paprika
2 tsps tomato paste
1 tsp Aleppo pepper flakes (or 1/2 tsp red chilli flakes)
1 tsp dried mint
To serve: yoghurt, chopped mint/parsley, sumac,
TOMATO SAUCE
2 tablespoons olive oil
25g piece of butter
2 tablespoons tomato paste
1x clove garlic, grated
1 tsp paprika
1 tsp Aleppo chilli flakes (or 1/2 tsp red chilli flakes)
150ml water
1/2 tsp salt
1/4 tsp black pepper
pinch of sugar
WALKTHROUGH
First, let’s make the tomato sauce. Place a saucepan onto medium heat and add the 1 tablespoon of olive oil and a 25g piece of butter. Once shimmering hot, add the 2 tablespoons of tomato paste, 1 tsp paprika and 1/2 tsp Aleppo pepper (or 1/2 tsp chilli flakes). Fry the paste until it is deepened in colour and rich, about 1 minute.
Add the grated garlic clove and 150ml of water. Stir until combined and bring the mixture to a boil.
Once boiling, add the 1/2 tsp salt, 1/4 tsp pepper and a pinch of sugar. Reduce the heat to a low and simmer the sauce until rich and deepened in colour, about 5-10 minutes.
Now let’s make the meat kebab mixture. In a mixing bowl, combine the 500g minced lamb, 1.5 tsps salt, 1/2 tsp black pepper, 2x cloves of grated garlic, grated shallot, 2 tsps tomato paste, 1 tsp cumin, 1 tsp paprika, 1 tsp Aleppo pepper (or 1/2 tsp chilli flakes) and 1 tsp dried mint. Mix well with your hands until the mixture is well-combined.
Now let’s shape the kebabs. Take a handful of the mixture and press it onto a skewer, using your palm and middle finger to shimmy the meat along the skewer. Leave a gap at the end of the skewer and near the handle for ease of turning. You can also use a flat surface to help even out the shape of the kebabs.
Now let’s grill the kebabs. If using a frying pan or griddle, preheat it for 5-8 minutes to ensure even heating. If using a grill or broiler, set a wire rack over a baking tray and preheat a grill to high. Alternatively, you can also cook these over a charcoal barbecue. Cook the kebabs, turning them once, for 2-3 minutes per side until charred in places. They should start releasing their fat towards the end of cooking. Once cooked, allow them to rest for 2 minutes.
While the kebabs rest, let’s prepare the bread wrapping. Place a piece of lavash bread or a flour tortilla onto a chopping board. Brush the bread with the tomato sauce until dampened. Place 1-2 of the kebabs onto the bottom length of the bread and roll it up completely.
Slice the rolled kebab into thick coins and place onto your serving plate. Dollop some thick yoghurt into the centre and spoon the remaining tomato sauce over the kebabs. Finish with a scattering of sumac or chopped parsley or mint and enjoy.
