Beyti Kebab

Beyti kebabı · Beyti kebabı

Ingredients13

• ground lamb500 g
• onion1
• garlic3 cloves
• flat-leaf parsley30 g
• ground cumin1 tsp
• paprika1 tsp
• salt1 tsp
• black pepper1/2 tsp
• lavash or thin flatbread4 sheets
• butter40 g
• tomato paste2 tbsp
• tomatoes400 g
• plain yogurt300 g

Method

1. Grate the onion and squeeze out excess liquid. Finely chop the parsley and garlic.
2. Mix the lamb with onion, garlic, parsley, cumin, paprika, salt, and pepper. Knead until sticky, then chill for 20 minutes.
3. Shape the mixture into long thin kebabs and grill or pan-sear until cooked through and browned.
4. Warm the lavash, brush with melted butter, wrap each kebab tightly, and cut into pieces.
5. Simmer chopped tomatoes with tomato paste, a little water, salt, and pepper until thick.
6. Arrange the wrapped pieces on a platter, spoon over the tomato sauce, and serve with yogurt.