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Homemade Beyti Kebab

Lamb Beyti Kebab Recipe: Homemade Turkish Sarma Beyti

Homemade Lamb Beyti Kebab is a Turkish-style sarma beyti made with seasoned ground lamb wrapped in thin yufka or lavash, baked until lightly crisp, then served with warm tomato-butter sauce and cool yogurt.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Turkish
Servings 4 servings
Calories 760 kcal

Ingredients
  

For the lamb kebab filling:

  • 500 g ground lamb ideally 15–20% fat
  • 1 small onion finely grated and lightly squeezed
  • 2 garlic cloves finely grated
  • 40 g fine breadcrumbs about 1/3 cup
  • 1 small egg
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon Turkish red pepper flakes or mild pul biber
  • 1/2 teaspoon ground cumin optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For wrapping:

  • 3 large sheets fresh yufka or 4 thin lavash breads
  • 30 g melted butter about 2 tablespoons

For the tomato-butter sauce:

  • 30 g butter about 2 tablespoons
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons tomato paste
  • 150 ml hot water
  • 1/4 teaspoon salt
  • A pinch of red pepper flakes optional

For serving:

  • 200 g thick plain yogurt or strained yogurt
  • 1 small garlic clove grated, optional
  • 2 tablespoons chopped parsley
  • Sumac onion salad or grilled peppers optional

Instructions
 

  • Place the ground lamb in a large bowl. Add the grated onion, garlic, breadcrumbs, egg, parsley, red pepper flakes, cumin, salt and black pepper. Knead for 2 to 3 minutes until evenly mixed and slightly tacky.
  • Cover the lamb mixture and refrigerate for 20 minutes. This firms the filling and makes it easier to shape.
  • Preheat the oven to 190°C / 375°F. Divide the lamb mixture into equal portions and shape each into a long kebab log about 2.5 to 3 cm thick.
  • Lay a sheet of yufka or thin lavash on the work surface. Brush lightly with melted butter. Place a lamb log near the edge and roll tightly but gently. Repeat with the remaining lamb and bread.
  • Place the rolls seam-side down. Slice them into 3 to 4 cm pieces using a sharp knife. Arrange cut-side up on a parchment-lined baking tray and brush lightly with the remaining melted butter.
  • Bake for 25 to 30 minutes, until the bread edges are golden and the lamb filling reaches 71°C / 160°F internally.
  • Meanwhile, melt the butter with olive oil in a saucepan. Add tomato paste and cook for 1 minute. Whisk in hot water, salt and optional pepper flakes. Simmer for 3 to 4 minutes until smooth and glossy.
  • Mix the yogurt with grated garlic, if using. Spoon the yogurt into the centre of a warm serving plate.
  • Arrange the baked Beyti slices around the yogurt. Spoon warm tomato-butter sauce over the slices, sprinkle with parsley and serve immediately.

Notes

Fresh yufka gives the most natural home-style Turkish result. Thin lavash is the easiest substitute outside Türkiye.
Do not use very lean lamb; moderate fat keeps the filling juicy during baking.
If using filo dough, layer two sheets lightly with butter and expect a crispier, more pastry-like texture.
Keep the tomato sauce separate until serving so the wrapped kebab pieces retain their lightly crisp edges.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
Nutrition
Serving Size: 1 serving
Recipe Yield: 4 servings
Calories: Approximately 760 kcal
Protein: Approximately 34 g
Carbohydrates: Approximately 45 g
Fat: Approximately 48 g
Nutrition values are estimates and vary according to lamb fat content, bread type and serving amount of sauce and yogurt.