Beyti Kebab (Beyti Kebabı) — Turkish minced lamb kebab wrapped in lavash with yogurt and tomato butter

• 600 gground lamb (80–85% lean) (well-chilled for better texture)
• 120 gyellow onion, grated and squeezed dry (about 1 medium; squeeze out juice to prevent cracking)
• 10 ggarlic, finely grated (about 2 cloves)
• 10 gfine sea salt (about 1 3/4 tsp)
• 2 tspground cumin
• 2 tspsweet paprika
• 1.5 tspAleppo pepper (use for mild heat and fruitiness)
• 1 tspground black pepper
• 0.5 tspbaking soda (optional but helps tenderness and browning)
• 4lavash bread (large, flexible sheets (about 35–40 cm each))
• 60 gunsalted butter
• 30 gtomato paste (about 2 tbsp)
• 120 mlwater
• 400 gplain whole-milk yogurt
• 15 mlolive oil (about 1 tbsp)
• 10 gflat-leaf parsley, chopped (about 1/2 bunch)

Instructions

1. 1

   Prepare the onion correctly for a cohesive kebab. Grate the onion, then squeeze it firmly in a clean towel until it is very dry, because excess moisture makes the kebabs crack and steam instead of sear.

2. 2

   Mix the kebab base until it becomes tacky and elastic. In a cold bowl combine lamb, squeezed onion, 10 g garlic, salt, cumin, paprika, Aleppo pepper, black pepper, and baking soda, then knead vigorously for 3–4 minutes until the mixture looks sticky and holds together in one mass.

3. 3

   Chill the mixture to set the fat and improve shaping. Cover and refrigerate for 20 minutes, which helps the kebabs grip the skewer and keeps them juicy on high heat.

4. 4

   Shape the kebabs in classic beyti style. Divide the meat into 4 equal portions and press each portion into a long, even log about 22–25 cm, then flatten slightly so it cooks evenly and browns well.

5. 5

   Preheat for intense heat and clean flavor. Heat a grill, grill pan, or cast-iron skillet over medium-high until very hot, then lightly brush the surface with 15 ml olive oil to prevent sticking without frying the meat.

6. 6

   Cook the kebabs with steady turning for even browning. Grill the kebab logs for 8–10 minutes total, turning every 1–2 minutes, until deeply browned and the center reaches 70°C; rest them for 3 minutes so the juices redistribute.

7. 7

   Make the garlic yogurt while the meat rests. Stir yogurt with 6 g grated garlic and 2 g salt until smooth, then keep it cool so it contrasts with the hot kebab and sauce.

8. 8

   Cook the tomato-butter sauce until glossy and aromatic. Melt butter over medium heat, whisk in tomato paste and paprika for 30 seconds, then add 120 ml water and 2 g salt and simmer 2–3 minutes until it becomes a pourable, brick-red sauce.

9. 9

   Wrap the kebabs in lavash so the bread absorbs flavor without tearing. Lay one lavash sheet flat, place one kebab log near the bottom edge, roll tightly into a cylinder, and repeat with the remaining lavash and kebabs.

10. 10

    Toast the wrapped rolls to seal and add a light crisp. Place the rolls seam-side down on the hot grill pan for 60–90 seconds per side, turning gently until the lavash is lightly browned and the wrap feels set.

11. 11

    Slice and plate in the traditional restaurant presentation. Cut each roll into 4–5 thick slices, spread about 100 g garlic yogurt on each plate, arrange the slices on top, and spoon warm tomato-butter sauce over and around them.

12. 12

    Finish with herbs and serve immediately for best texture. Sprinkle chopped parsley over the kebab and serve while the lavash is warm, because the contrast of hot meat, cool yogurt, and buttery tomato sauce is the signature of Beyti.