Flaky puff pastry with a golden crust and a juicy minced meat filling perfumed with cumin and paprika, finished with a stretch of melted cheese — these lyulya kebab rolls in pastry are the kind of bake that disappears fast. Simple to prepare in the oven, they fit just as well on a family dinner table as they do at an unhurried gathering with friends.
Ingredients
- Puff pastry, yeast or yeast-free — 500g (1.1 lb)
- Mixed ground beef and lamb — 700g (1.5 lb)
- Yellow onion, finely grated — 1 medium onion (about 120g / 4 oz)
- Garlic — 2 cloves
- Suluguni or mozzarella — 150g (5 oz)
- Parsley — 15g (1/2 oz)
- Cilantro (optional) — 10g (1/3 oz)
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Ground cumin — 1 tsp
- Egg, for brushing — 1
- Water — 1 tbsp
- Sesame seeds, for sprinkling — 1 tbsp
- Vegetable oil, for the baking sheet — 1 tbsp
Step-by-Step Recipe
- Thaw the puff pastry according to the package instructions. Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper. Lightly brush with oil.
- For the filling, combine the ground meat, grated onion, minced garlic, finely chopped parsley, and cilantro. Add the salt, pepper, paprika, and ground cumin. Knead the mixture thoroughly for 3–4 minutes until it becomes sticky and cohesive.
- Grate the cheese on the coarse side of a grater. Mix half of it into the meat mixture and set the rest aside for filling and topping.
- Roll out the pastry on a lightly floured surface to a thickness of 3–4 mm (1/8 in). Cut into rectangles about 10 x 15 cm (4 x 6 in).
- Along one edge of each rectangle, place a sausage-shaped strip of filling about 2 cm (3/4 in) thick and sprinkle over a little of the remaining cheese. Roll up tightly, pinch the seam and the ends closed.
- Arrange the rolls seam-side down on the baking sheet. Make a few shallow diagonal slashes on top with a sharp knife.
- Whisk the egg with the water and brush the pastries. Sprinkle with sesame seeds.
- Bake for 20–25 minutes at 200°C (392°F), until deeply golden and the meat is fully cooked through (internal temperature about 75°C / 167°F). Let rest on a wire rack for 5 minutes.
Serving
Serve hot with a garlicky yogurt sauce and herbs, tkemali, or a simple tomato sauce. They pair beautifully with fresh vegetables, pickled onions, and thin flatbread.
Nutrition Facts (per serving)
| Calories | 680 kcal |
| Protein | 32 g |
| Fat | 44 g |
| Carbohydrates | 40 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 2200 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Meat: You can use all beef, or a beef-and-pork mixture. A fat content of 15–20% will keep the filling juicy.
- Cheese: Suluguni gives the best stretch, mozzarella brings a softer melt, and Ararat or cheddar adds a bolder flavor.
- Spices: Add smoked paprika or a pinch of coriander for a more pronounced Eastern note.
- Air fryer: Cook at 180°C (356°F) for 14–18 minutes in batches, until golden.
- Freezing: Shape the rolls, freeze them on a tray, then transfer to a bag. Bake from frozen at 190–200°C (374–392°F) for 5–7 minutes longer.
Storage and Reheating
- Refrigerator: Up to 2 days in an airtight container.
- Reheating: Oven at 170°C (338°F) for 8–10 minutes; air fryer at 160°C (320°F) for 5–7 minutes.
- Microwave not recommended — the pastry will soften.
Frequently Asked Questions
Can I make it without lamb?
Yes. Use 100% beef with around 15–20% fat, or a beef-and-pork blend, to keep the filling moist.
How do I keep the rolls from opening?
Seal the seams well, place them seam-side down, and make shallow slashes on top so steam can escape without bursting the pastry.
Will yeast-free puff pastry work?
Yes — it gives a more layered, crisper finish. Yeasted puff pastry will be a little puffier and softer, so choose whichever style you prefer.
Can I make mini versions for appetizers?
Absolutely. Cut the pastry into smaller rectangles and shape smaller rolls; reduce the baking time by 3–5 minutes.