Juicy Beyti Kebab in Tortilla with Tomato Butter

Beyti kebab is tender beef mince with pepper, herbs, and spices, tightly rolled in thin flatbreads and served with vivid tomato butter. The result is juicy in the center and nicely browned on the outside, with no unnecessary fuss — a satisfying dinner for 6.

Ingredients

For the mince and assembly

• Ground beef — 1.4 lb | 650 g
• Red onion — 1
• Garlic — 2 cloves
• Long red pepper (kapia or sivri) — 1
• Parsley — 3–4 sprigs
• Tomato paste — 1 tbsp | 15 g
• Red pepper paste (acı biber) — 1 tsp | 5 g
• Salt — to taste
• Black pepper — to taste
• Sweet paprika — to taste
• Oregano — to taste
• Cumin — to taste
• Chili — to taste
• Yufka sheets or tortillas — 6

Tomato sauce

• Unsalted butter — 2.1 oz | 60 g
• Tomato paste — 1 tbsp | 15 g
• Water — 1.2 cups | 280 ml
• Salt, black pepper, pinch of sugar

Step-by-step recipe

1. Finely chop the onion, red pepper, and parsley. Crush the garlic and chop it very finely.
2. In a bowl, combine the beef, onion, pepper, garlic, parsley, tomato paste, and red pepper paste. Season with salt, black pepper, sweet paprika, oregano, cumin, and a pinch of chili. Mix for 3–4 minutes until slightly sticky, then chill for 10 minutes.
3. Divide the mince into 6 equal portions. Spoon a strip of filling about 0.6 in thick and 1.2–1.6 in wide along one edge of each yufka sheet or tortilla. Roll up tightly and tuck the seam underneath.
4. Cook using one of two methods. In the oven: preheat to 400°F | 200°C, place the rolls seam-side down on a baking sheet, and bake for 12–15 minutes until browned and the mince is cooked through. On the stovetop: cook the rolls in a dry skillet, covered, over medium heat for 12–15 minutes, turning occasionally.
5. Sauce: melt the butter in a saucepan, add the tomato paste, and cook for 1 minute, stirring. Pour in the water, season with salt, pepper, and a pinch of sugar, then simmer over low heat for 5–7 minutes until lightly thickened.
6. Serving: cut the rolls into 1.2–1.6 in pieces, arrange on plates, and spoon over the hot tomato sauce generously. Serve at once.

Nutrition per serving (approx.)

Calories	540 kcal
Protein	24 g
Fat	28 g
Carbohydrates	44 g
Fiber	3 g
Sugars	5 g
Sodium	900 mg

Tips and variations

• For a deeper flavor, add a pinch of smoked paprika or cumin seeds, lightly crushed in a mortar.
• If using yufka, mist it lightly with water before rolling so the rolls stay supple.
• Prefer more heat? Increase the red pepper paste or add chili flakes.
• Serve with thick yogurt, herbs, and a pinch of sumac to balance the sauce.
• You can check doneness with a thermometer: the internal temperature should be about 162–165°F | 72–74°C.

FAQ

What can I use instead of red pepper paste if I don’t have it?

Mix tomato paste with a pinch of hot pepper and sweet paprika, then add a drop of vinegar for brightness — it gives a close flavor.

Can I make it entirely in a skillet without the oven?

Yes. Cook the rolls in a dry skillet, covered, over medium heat for 12–15 minutes, turning every 3–4 minutes so the filling cooks evenly.

Can lavash be used instead of yufka or tortillas?

Thin lavash works too. Choose medium-thickness sheets, roll them a little more tightly, and shorten the baking time by 1–2 minutes so they do not dry out.