Oven baked beyti kebab
Turkish cuisine · Middle Eats · ♥ 4.1K likes · 85.1K views · 8 min video
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Read about ground lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 20 g parsley
- 150 g red capia peppers
- 3 cloves garlic
- 2 whole onions
- 1 kg minced lamb
Pulse the parsley, chunked red peppers, garlic and roughly chopped onions in a mini food processor until the onion is completely broken down into a finely chopped vegetable mixture.
Herb and vegetable mixture
- 2 tsp salt
- 1 tsp black pepper
Add the minced lamb to a large bowl with the vegetable mixture, the salt, black pepper and pul biber.
- 1 tsp pul biber
- 600 g yufka pastry
Knead by hand 2 to 3 minutes until the fat starts to melt, the mixture turns sticky and it leaves streaks on the side of the bowl.
Slice the long yufka sheets in half and stack two layers; for filo cut to a similar size and stack two to three. Place any tears at opposite ends so they do not overlap.
Layering yufka with melted butter
- 100 g butter
Melt 100 g of butter in a ramekin in the microwave and brush a good coating over the first sheet before laying the second on top, repeating for a third layer if needed.
Brush the far edge of the stacked pastry with butter so the roll holds together after slicing.
Spoon the adana across the pastry in a line filling about 80% of its width, leaving a gap at the bottom and an equal gap either side.
Massage the meat into one continuous log about the thickness of a large sausage and uniform along its length.
- butter
Brush the inside of a large baking dish with butter and stand the pieces upright, spaced out so hot air circulates and the pastry crisps.
- 1 tbsp olive oil
- 50 g tomato paste
- 30 g red pepper paste
Heat a tablespoon of olive oil in a small saucepan over medium heat, add the tomato paste and red pepper paste and fry about 2 minutes until softened and the rawness is cooked off.
Tomato and pepper paste sauce
- ¼ tsp salt
- 250 ml water
Season with a quarter teaspoon of salt, add 250 ml of water, stir until no lumps remain and bring to a light boil, then take it off the heat.
Spoon tomato sauce over each roll to coat it, then pour more around and between the rolls so it drips down the pastry.
- 500 g Greek or Turkish yoghurt
- ¼ tsp salt
- 1 tsp dried mint
- warm water
- ½–1 cloves garlic
Mix the yoghurt with a quarter teaspoon of salt, crushed dried mint, a few tablespoons of warm water and the finely grated garlic until smooth, then taste and adjust. It should be dip-like, or thinner if you want it saucier.
- parsley
- pul biber
- dried mint
Thin some of the yoghurt and drizzle it around the dish, then garnish with chopped parsley, pul biber and a sprinkle of dried mint.
Garnishing and serving