Today, I’ll teach you how to make a very special kebap recipe called Beyti. What sets Beyti apart from other kebabs is that it is a kebap wrapped in garlic flavoured lavash and sliced into perfect bites. Lavash soaks up all the juice of the kebap and with the savoury yoghurt and delicious tomato sauce, you can’t get enough of this beauty. We will be cooking it in %100 home conditions but I promise you, this recipe will make your favorite kebap house jealous 😉 Enjoy today's episode and don't forget to let us know what you think down in the comment section! 😍
#beytikebap #homemade
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THE RECIPE:
Servings: 4
Difficulty: Medium
Prep time: 5 minutes
Cooking time: 10 minutes
For the kebap/köfte,
300 g ground beef (rib), single ground (alternatively, use burger patties)
200 g ground lamb (rib), single ground (you can use 100% beef or 100% lamb as well)
1/2 red capia or bell pepper, finely chopped (use chilli pepper, if you want your beyti really hot!)
1 clove of garlic, finely chopped
1 teaspoon salt
3 pinches of red pepper flakes
For the beyti,
4 tablespoons sunflower oil (or any seed oil)
4 cloves of garlic, crushed
10 sprigs of parsley, chopped
8 tablespoons water
2 pinches of red pepper flakes
2 pinches of salt
2 large lavash breads (or 4 round lavashes, check the link for the recipe • How to Make Lavash & H... )
9-10 tablespoons tomato puree
2 tablespoons butter
2 teaspoons vinegar
6 table spoons thick, savoury yoghurt
To garnish,
Parsley, chopped
• Place four metal shish (skewers) into the freezer and let them sit for at least half an hour. Freezing helps the meat to adhere better to the skewers and prevents falling apart. If using wooden skewers, soak them in water for an hour.
• Mix all the ingredients for the kebap in a bowl and knead for 3 minutes. Push with your knuckles to combine all the flavours.
• Divide the mixture into four equal portions.
• Heat a shallow cast iron pan on high heat.
• Using your fingers, mold each quarter of the meat mixture around the skewers by slowly pushing and squeezing from the top to the bottom. Wet your hands now and then with cold water so that the meat does not stick. Leave a 3 cm gap both at the top and the bottom of the skewer. If the meat mixture separates from the skewer, refrigerate for 15 minutes. Repeat the same steps for the rest of the mixture. If you are using triangular or square skewers, make sure to distribute the kebap mixture evenly around and through the skewers. Otherwise, because of the gravity, the heavy sides will always turn and face the heat, resulting in unequally cooked kebaps.
• Traditionally these are cooked on the barbecue, but I have an alternative technique for you to achieve the same great taste at home using a cast iron pan.
• When the pan is hot, place your skewers on the sides making sure that the kebap does not actually touch the pan.
• This way, your kebaps will cook with the heat rising from the pan, but I have to warn you, it is going to be smoky.
• Flip the skewers frequently. They will be cooked in 7 to 8 minutes.
• Meanwhile, heat a large frying pan on medium heat and pour in the sunflower oil.
• Add in the garlic and sauté until the colour starts to change.
• Add in the parsley and water. Season with the salt and red pepper flakes.
• Soak both sides of the lavash breads into this delicious mixture and lay on your counter. You can spread the mixture with a spoon if there are any dry parts.
(Find the rest of the recipe in the comments section down below ⬇️⬇️)
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