Beyti Kebab

Ingredients

• Fatty beef 500 g (for 2 rolls)
• Medium onion 1 pc
• Sweet red pepper 1 pc
• Parsley 1 bunch
• Salt 1 tsp
• Black pepper 0.5 tsp
• Paprika 1 tsp
• Cumin 0.5 tsp
• Aleppo pepper or chili flakes 0.5 tsp (to taste)
• Garlic powder 1 tsp (or 1 clove fresh garlic)
• Phyllo dough (yufka) for börek 10 pcs (for 2 rolls, 40 cm wide, or 2 large regular lavash flatbreads)
• Tomato paste 1 tbsp
• Water (to thin the tomato paste)
• Small tomatoes 4-5 pcs
• Hot peppers 3 pcs

For the topping

• Yogurt
• Crushed garlic 1 clove
• Butter
• Paprika powder

Method

1. 1.The meat should be fatty (if it is lean, add 100 g of tail fat to 400 g of beef). Mince the meat. Finely chop the vegetables, add them to the minced meat along with the spices, and knead well.
2. 2.Prepare the dough. If using börek phyllo dough, stack 5 sheets on top of each other as they are very thin (or use 1 large lavash per roll).
3. 3.Thin the tomato paste with a little water and brush it over the dough.
4. 4.Place the minced meat mixture in a long log shape along the edge of the dough and roll it up tightly.
5. 5.Slice the rolls and place them in a greased baking dish. Arrange the small tomatoes and hot peppers around the edges.
6. 6.Bake in a preheated oven at 180°C (350°F) on the middle rack for 30-40 minutes.
7. 7.Once baked, drizzle with garlic yogurt and melted butter heated with paprika powder.