Entree: Turkey – Adana & Cukurova – Beyti Kebab (Grilled lamb kebab wrapped in flatbread with tomato-butter sauce and yogurt)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 17 min

Additional 5 min

Total 42 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1/2 cup (packed) fresh parsley, finely chopped, approx. 15 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) paprika
- 1 tsp (2 g) Turkish red pepper flakes (pul biber) or crushed red pepper
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) baking powder (optional, for springiness)
- 2 tbsp (30 ml) olive oil, for brushing
- 4 lavash or yufka flatbreads (thin lavash sheets)
- 1 1/2 cups (360 ml) crushed tomatoes (canned or fresh, blended)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 cup (240 g) plain yogurt, for serving
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) dried sumac or extra pul biber, for garnish
- Metal skewers or 8–10 wooden skewers soaked 30 minutes (no measurement)

Instructions

1. Combine ground lamb, grated onion, garlic, parsley, salt, pepper, paprika, pul biber, cumin, and baking powder (if using) in a bowl. Mix thoroughly until evenly combined and slightly sticky.
2. Divide the mixture into 4 equal portions. With wet hands, form each portion into a long, narrow sausage shape about 8–10 inches (20–25 cm) long and press onto metal skewers or wrapped wooden skewers to keep shape.
3. Preheat a grill or broiler to high (or heat a grill pan). Brush kebabs lightly with olive oil and grill or broil 6–8 minutes per side, turning once, until well browned, slightly charred at edges, and cooked through (internal temp about 160°F / 71°C).
4. While kebabs cook, warm crushed tomatoes with butter and tomato paste in a small saucepan over medium heat. Simmer 6–8 minutes until slightly reduced and seasoned with a pinch of salt; keep hot.
5. Remove kebabs from skewers and place each cooked kebab lengthwise on a lavash sheet. Roll tightly into cylinders, sealing ends as needed. Cut each roll into 2–3 pieces if desired and arrange seam-side down in a shallow ovenproof dish.
6. Spoon the hot tomato-butter sauce evenly over the rolled kebabs. Place under a hot broiler or in a preheated 425°F (220°C) oven for 3–5 minutes until the sauce bubbles and the edges of the flatbread crisp lightly.
7. Stir yogurt with lemon juice and a pinch of salt. Serve the Beyti pieces immediately topped with extra sumac or pul biber and a dollop of lemon-yogurt on the side for spreading.
8. Garnish with additional chopped parsley or a drizzle of melted butter if desired and serve hot.