Beyti Kebab - A Turkish Recipe
Mark Merlino - Home page

Method of Preparation:

Mix ground lamb with the coriander, cumin, black
pepper, red pepper flakes, and salt. Leave to sit in
the fridge for about one hour.

Form meat into patties 1 inch (3 cm) by 6 inches
(15 cm). Preheat barbeque or grill, coat with
some olive oil. Cook meat on a medium-low heat
for about 15-20 minutes. The meat is ready when
it is springy. Turn the meat often.

Prepare a tomato sauce: cooking the onion in
olive oil. Add a sliced tomato, a can of tomato
sauce and some pepper to taste.

Wrap the meat patties two times round in thin pita
bread. Cut the wraps into bite size pieces and
arrange in a circle on a plate. Lighly drizzle the
wrapped meat with the tomato sauce.

Add yogurt, parsley, and a side dish (rice,
couscous, bulgur) in the center of the circle.

1 1/2 lbs (700 g) ground lamb
(or a mix of ground lamb & veal)
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground black pepper
salt to taste
dried hot red pepper flakes to taste

olive oil
one onion
1 tomato
1 can tomato sauce

very thin pita bread

This kebab is quite tasty and filling. One of the highlights of this kebab is the set up of the plate,
which provides and excellent balance of meat, side dish, garnish, and yogurt.