Tender seasoned beef kebabs wrapped in delicate pastry, baked until golden, and finished with a rich tomato butter sauce. Served with creamy yogurt, Beyti Kebab is a beloved Turkish classic that transforms simple ingredients into an elegant and comforting meal. 

Serves: 4–6 
Prep Time: 30 minutes 
Cook Time: 25–30 minutes 

Ingredients 

For the Wrapping 

• 1–2 sheets pastry sheets 

For the Meat Filling 

• 400 g (14 oz) ground beef 

• 1 large egg 

• 1 medium onion 

• 1 garlic clove 

• ¼ cup breadcrumbs 

• 1 tsp salt 

• ½ tsp black pepper 

For Brushing 

• 2–3 tbsp butter, melted 

For the Tomato Sauce 

• 1 cup grated tomatoes 

• 1 tbsp butter 

• Salt, to taste 

• Black pepper, to taste 

For Serving 

• Plain yogurt 

Instructions 

1. Preheat the oven. 
   Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. 

2. Prepare the onion mixture. 
   Place the onion, garlic, and egg in a food processor and pulse until smooth. Alternatively, grate the onion and garlic by hand and whisk together with the egg. 

3. Make the meat filling. 
   Transfer the onion mixture to a large bowl. Add the ground beef, breadcrumbs, salt, and black pepper. Knead thoroughly until the mixture is evenly combined and slightly sticky. 

4. Shape the kebabs. 
   Divide the mixture into portions and shape each into a long, flat kebab. Keep in mind that the kebabs will shorten and thicken slightly during baking. 

5. Bake the kebabs. 
   Arrange the kebabs on the prepared baking tray and bake for 15 minutes. 

6. Prepare the pastry. 
   While the kebabs bake, melt the butter. Cut a pastry sheet in half and lightly brush one piece with melted butter. 

7. Wrap the kebabs. 
   Remove the partially cooked kebabs from the oven. Place a row of kebabs along the wide edge of the pastry sheet, positioning them close together. Fold in the sides and roll tightly to form a log. Repeat with the remaining pastry and kebabs. 

8. Slice and arrange. 
   Cut each roll diagonally into 2-inch pieces and arrange them on the baking tray. Brush the tops generously with the remaining melted butter. 

9. Bake until golden. 
   Return the tray to the oven and bake for 10–15 minutes, or until the pastry is lightly golden and crisp. 

10. Prepare the tomato sauce. 
    While the rolls finish baking, melt 1 tablespoon of butter in a small saucepan over medium heat. Add the grated tomatoes and simmer for several minutes. Season with salt and black pepper. If the sauce becomes too thick, add a splash of water until it reaches a pourable consistency. 

11. Assemble the dish. 
    Arrange the baked Beyti rolls on a serving platter. Spoon the warm tomato sauce generously over the top. 

12. Serve. 
    Add several spoonfuls of yogurt alongside the Beyti kebab and serve immediately while hot and crisp. 

Chef’s Tips 

• Shape the kebabs slightly thinner than you think necessary; they will naturally thicken as they cook. 

• Avoid overbaking the meat filling, as it can become dry during the second bake. 

• Depending on the size of your pastry sheets and kebabs, you may need up to 1½ sheets. 

• For an authentic presentation, garnish with chopped parsley and serve alongside a fresh shepherd’s salad and Turkish rice pilaf.