Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. Maza beyti kabob is very delicious, we recommend you to try it
The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul. He was inspired to create his own dish in 1961 after witnessing Swiss butcher Möller’s method of preparing meat, when he was visiting Switzerland. His version consists of lamb fillets wrapped in strips of cutlet fat, and grilled. The dish of ground meat commonly sold as street food under this name, bears little resemblance to his original.
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What is Beyti Kabob?
Beyti kabob is a type of kabob made from lamb meat and served with yogurt in Turkish cuisine. It is named after the founder of Beyti restaurant, Beyti Güler. Beyti Güler produced this kabob, influenced by Möller’s way of making meat during his 1961 trip to Switzerland. We offer Maza Mediterranean cuisine restaurant Beyti Kabob on our menu. We love to make beyti kabab. come and enjoy
How is Beyti Kabob made?
Have you been looking for a recipe for beyti kabob with yoghurt and tomato paste sauce? The recipe for beyti kabob, which you can make yourself at home, from lavash to meatballs, is just below. If you wish, you can use ready-made lavash to be more practical. Here is a delicious and practical beyti kabob recipe .
Beyti Kabob Recipe
In the oven 4 – 6 People 30-60 minutes
Materials for making
For the patties: 1 egg
1 onion
2 cloves of garlic
1 tea glass of breadcrumbs
1 teaspoon of cumin
1 teaspoon of black pepper
1.5 teaspoons of salt
1 tablespoon of olive oil
400 grams of ground beef For lavash: 5.5 cups of flour
2 glasses of warm water
1 pack of instant yeast
2 tablespoons of olive oil
1 teaspoon of salt For the sauce: 1 tablespoon of butter
1 tablespoon tomato paste
1 tablespoon of water
1 teaspoon of pepper paste
1 bowl of garlic yogurt
How is Beyti Kabob recipe made?
First, prepare the lavash. To do this, sift the flour in a bowl and add the ingredients one by one in the order listed. Knead the dough until it has a smooth consistency and then divide it into small meringues. Cover the tops of the meringues with a damp cloth and set them aside to ferment. Lightly flour the dough and roll it out thinly. Cook the dough you have opened in a lean teflon pan or on a sheet and set aside to cool. For the sauce, melt the butter and add the tomato paste. Add the water and mix until it boils for 1-2 minutes. For the meatballs, pass the onion and garlic through the robot and drain the water. Combine the onion and garlic with the minced meat. Add the breadcrumbs, eggs, olive oil and spices and knead well. Let the minced meat wrapped in stretch film rest in the refrigerator for 15 minutes. Shape the minced meat into a kabob or place it on a baking tray on which you attach a bottle and lined with oil paper. Cook the meatballs well in the oven that you have preheated at 180 degrees. Wrap the meatballs in lavash and slice them into 2 finger-thick flat or diagonal slices. Put the kabobs in the oven again and roast for 5-10 minutes. Whisk the yogurt and pour it over the kabobs. Pour the tomato paste sauce on top and serve. Online OrderMaps
