Lamb Beyti Kebab
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 portions
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Calories
840 kcal
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Course
Main Course
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Cuisine
Turkish
Lamb Beyti Kebab
Description
The Lamb Beyti Kebab recipe starts with mixing high-fat minced lamb with grated onion, garlic, salt, paprika, black pepper, and cumin to form flavorful kofte sausages, which are baked to tender doneness. The kofte are then wrapped in multiple layers of filo pastry brushed with an olive oil and soda water blend, which helps achieve a light, crisp crust upon baking.
A tomato sauce made from butter, tomato and pepper paste, paprika, salt, and water coats the baked pastry and kofte. Serving the kebab alongside thick strained yogurt adds cooling contrast and balances the spices and richness.
The layering of spiced meat and delicate pastry offers a textural contrast, while the sauce and yogurt bring moisture and tang. It presents well as a robust main dish suitable for sharing.
Preparing the kofte in advance allows flavors to develop. Keeping filo covered prevents it from drying out. Enhancing the Beyti with grated cheese before grilling is an optional variation for added richness. Using lamb with approximately 20% fat content ensures moistness and flavor in the kofte.
Ingredients
For the Lamb Kofte
- 750 g lamb mince (minimum of % 20 fat content)
- 1 large onion (grated)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cumin
For Building the Beyti
- 500 g filo pastry or yufka sheets
- 2 tablespoon olive oil mixed with ¼ cup soda water, good quality
- 1 tablespoon butter for brushing, melted
For the Tomato Sauce
- 2 tablespoon butter (70 grams)
- 1 tablespoon tomato paste
- ½ tablespoon pepper paste
- ⅓ teaspoon paprika
- ¼ teaspoon salt
- ½ cup water
- 300 g thick strained yoghurt
Instructions
Making the Kofte Mix
- Preheat the oven to 200 °C (390° F).
- Place the mince, grated onion, garlic, salt, paprika, cumin, and freshly ground black pepper in a medium-sized mixing bowl.
- Mix everything together until it’s thoroughly combined.
- Divide the mixture into four equal parts and shape them into flat long sausages.
- Line a large baking sheet with baking paper and place the lamb koftes on.
- Bake the koftes for 10 to 12 minutes and let them cool down for a few minutes.
- Drop the oven temperature to 180° C (360° F) and proceed to build the kebabs.
Building the Beyti Kebab
- Mix the olive oil with soda water in a small bowl.
- Line one large sheet tray with silicon paper.
- Lay one sheet of filo on a clean work surface and then drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush.
- Lay another sheet of filo on top and drizzle some more sauce, and spread it evenly. Repeat the same steps until you have three sheets of filo.
- Place a piece of kofte on the short side of the filo sheets and start rolling them tightly into a log shape.
- Cut the log diagonally into eight equal pieces and place them on your paper-lined tray.
- Repeat the same steps with the remaining filo sheets and koftes.
- Brush the pastries with melted butter to help them brown nicely.
- Bake them for 20 minutes or until the pastries are golden brown.
- Prepare the tomato sauce while the kebabs are baking.
Preparing the Tomato Sauce
- Put a small saucepan over medium heat and melt the butter.
- Add tomato paste, pepper paste, salt, paprika, and water and stir until all are dissolved.
- You may need to add more water if the sauce is too thick as the consistency of the tomato & pepper paste varies depending on the brand.
Serving the Beyti Kebab
- Place the yogurt in the middle of the plate and arrange the baked lamb rolls around it.
- Drizzle some of the hot tomato sauce over the yogurt and kebabs.
- Garnish the plate with roasted peppers and tomato slices.
Notes
- Use lamb mince with about 20% fat content for tender, flavorful koftes.
- Keep filo pastry covered with a damp cloth to prevent drying while assembling.
- Optionally, add grated Kasar cheese on top and grill briefly for an extra layer of flavor.
- Kofte mixture can be prepared up to 3 days in advance; flavor improves after resting overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 36g | 12% |
| Protein | 38g | 76% |
| Fat | 60g | 92% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 1231mg | 51% |
| Potassium | 699mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 154mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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