This was an inspiration, interpretation from a post by @oyaycel2 of her Betyi Kebab, Mine consisted of minced beef, garlic, coriander, ginger, cumin, ground coriander, sumac, celery salt. Griddled in a tortilla wrap. Onions tomatoes in smoked paprika. Garlic mint yogurt
What is A Betyi Kebab
Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul. (source)
What is a Lavash
Lavash is a traditional thin, unleavened, Armenian flatbread. Traditionally made in a tandoor oven. It is also popular in Turkey, Iran, and other Middle Eastern countries. It’s typically made with common ingredients like flour, water, and salt
The Betyi Kebab Interpretation
I scanned a few recipes of some traditional Betyi kebab recipes and go the general idea what the flavours where about. It was then about recreating the recipe with the ingredients that I had. Some of the recipes were a little complicated, shaping the meat into skewers or wrapping them with pastry first.
So I wanted a quick and easy method especially as it was my first time eating or cooking a Betyi kebab. I had some tortilla wraps which would create the same effect. My drawer is full of spices so it was about matching them closely to the other recipes but more of what I liked. The tomatoes was fresh tomatoes in smoked paprika and onions. Always got plain yoghurt in the fridge, dried mint and garlic in the house.
The Betyi Kebab Spice Mix
As I said it is an interpretation of this Turkish kebab recipe so I decided to use garlic, ground coriander, ground ginger, sumac, and celery salt. I also added fresh finely cut coriander to the mix. I placed the minced beef into a bowl with all the spices, massaged all the ingredients and then allowed them to infuse for an hour. Of course you can add more or less of your favourite spices.
Griddled Betyi Kebab
Equipment
- 1 frying pan or wok
Ingredients
- 500 g minced beef or lamb
- 2 bulbs minced garlic
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sumac
- 1 handfull chopped coriander fresh
- 1 tsp celery salt
- 4 large tortilla wraps
- Tomatoes & Onion Ingredients
- 1 onion sliced
- 4 Tomatoes
- 1 tsp smoked paprika
- 1 tsp oil for cooking
- 1 tsp butter optional
- 3 tbsp Yoghurt pain
- 1 tsp mint
- 1 tsp dried mint
- 1 tsp sugar optional to balance the yoghurt (for a delicate tummy)
Instructions
- place the spices and 3/4 of the minced garlic into a bowl with the mince meat
- massage the spices into the beef with your hands, allow to infuse for 1 hour
- While the beef is infusing
- slice the onions and start to sauté so they become translucent then add the smoked paprika and tomatoes
- let the onions and tomatoes cook slowly
- For the yoghurt sauce add a 1/4 of the minced garlic and dried mint
- mix well and allow the flavours to develop, add the sugar if it tastes to acidic
- Grab a tortilla and some infused mince beef and shape it into sausage across the edge of the tortilla
- do not add the sausage shape all the way to the end, wrap the meat into like a sausage roll
- Now griddle the stuffed tortilla on each side for 4 minutes, keep turing until cooked
- sliced the cooked Betyi kebab into 1 inch pieces
- serve with smoked paprika onions and tomatoes and dress with the mint, garlic yoghurt
Notes
Nutrition
Another great simple recipe is this Beef shish kebab.
What’s the difference between Lavash and flour tortillas? … Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash’s rectangular shape makes it easier to fit in lots of good stuff inside when you’re making wraps
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)