Beyti kebab (lavash-wrapped kebab with tomato and yogurt sauce)

Ingredients

• 600 g ground lamb
• 4 pieces lavash bread
• 1 piece yellow onion
• 3 cloves garlic
• 0.5 bunches flat-leaf parsley
• 300 g plain Greek yogurt
• 250 ml tomato purée
• 1 tbsp tomato paste
• 80 g unsalted butter
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp pul biber
• 1/2 tsp ground black pepper
• to taste fine salt
• 2 pieces cluster tomatoes
• 4 pieces mild Turkish green peppers

Method

1. Grate the onion, then squeeze it in your hand or a strainer to remove excess water; finely chop the garlic and parsley until you have an even texture.
2. Mix the meat with the drained onion, part of the garlic, the parsley, spices, salt, and pepper; knead until the mixture becomes sticky and cohesive, indicating it will hold together well during cooking.
3. Shape the mixture into long, tight sausages around flat skewers or directly by hand; let rest in the refrigerator so the meat firms up and the flavors meld.
4. Grill the kebabs on a grill pan, barbecue, or under the broiler, turning them when the surface is well seared; they should be golden outside, juicy inside, and slightly smoky.
5. While cooking, melt some of the butter with the oil, tomato paste, and tomato purée; simmer until the sauce thickens, shines, and loses its raw taste.
6. Mix the yogurt with the remaining grated garlic and a pinch of salt; keep it cool so it contrasts with the hot tomato sauce.
7. Brush the lavash with melted butter, place a kebab on each flatbread, roll tightly, then reheat the rolls in a pan or oven until the bread is soft in the center and slightly crispy on the edges.
8. Cut the rolls into thick segments and arrange them in a ring on the plates; drizzle with hot tomato sauce, add the garlic yogurt in the center or on the side, then serve with grilled tomatoes and peppers.

Nutrition

Per serving

Energy

676.2 kcal

Protein

37.21 g

Carbohydrate

24.51 g

Fat

47.35 g

Fibre

3.34 g

Calcium

32.37 mg

Iron

1.64 mg

Magnesium

18.89 mg