9 Steps to Simple Beyti Kebab Recipe

Beyti kebab, which offers the taste of both pastry and kebab, is loved by everyone from young to old. For meat lovers, kebab is a dizzying flavor. With its unique ceremonies and presentations, it is the most recognized flavor of our culinary tradition in the world after Turkish delight. Gastronomy sources list more than 50 types of kebab; dictionaries describe it as “food prepared by frying, flipping or roasting”. However, none of what is written or described can fully explain what kebab means to an enthusiast and how it is a dish that whets the appetite.

First of all, meat is a passion for Turks that started in Central Asia. The way the meat is cooked over wood or coal fires is not equivalent to any cooking technique; only those who have experienced it know the appetizing tables with sparkling greens, fresh and dry onions, spicy pate and delicious lavash bread. The kebab ceremonies of Adana, Gaziantep, Şanlıurfa, Siirt, Diyarbakır, Erzurum and Hatay are different; some are served with raw meatballs, some with spoon salad, some with roasted eggplant, pepper and tomato on skewers.

First quality meat is of utmost importance for kebab, but yogurt, butter and spices are special. Like everything else, good quality products are vital for kebab; the success of the cooking competes fiercely with the meat. Considering the appetite of those who eat it, the passion of those who make it, and its 500-year history, it is no surprise that there are 50 different types of kebab in our geography.

As for Beyti kebab, it is also a type of kebab, but its inventor is known. Lokanta Usulü Beyti is now on the menus of kebab restaurants, and there are homemade beyti recipes that are close in flavor to them. I am sure you will love this beyti kebab recipe.

What Is Beyti Kebab

Beyti kebab is a type of kebab that has been made by the family that owns the name since 1945 and its fame has spread around the world. In the beyti kebab recipe, the meat is actually skewered, cooked over a charcoal fire and wrapped in thin lavash. Beyti kebab is such a flavor that there is even an uncertainty and competition as to which region it belongs to. This delicious kebab, which is frequently made in Şanlıurfa and Adana, is also very famous throughout Southeastern Anatolia.

What Is Beyti Kebab Made Of?

Beyti kebab originally uses lamb minced meat. Some people may not prefer lamb meat, you can also use minced beef instead. Then the minced meat is blended with onion, garlic and spices. You can wrap the meatballs you have prepared in lavash or ready-made phyllo.

What Is Tavuk Beyti?

Beyti kebab is one of my favorite dishes. Whenever I visit a kebab shop, I always look for this kebab. You can prepare Beyti kebab at home, or if you are looking for a change, you can use chicken instead of minced meat. When preparing chicken beyti kebab, the thing you need to pay attention to here is to chop the chicken as thick as your pinky finger.

How To Make

As someone who loves both kebab and pastry, beyti kebab is a really good recipe for those who do not give up these two. We start by preparing the meatballs first. Put the peppers, onion and garlic in a food processor, squeeze the juice and drain well. Take a deep bowl and knead the minced meat with the spices until it is well combined. Divide into 8 pieces and string on skewers. Rest in the refrigerator for 30 minutes. Preheat the oven to 230 degrees in grill mode.

Heat the sunflower oil in a small saucepan over medium heat and fry the tomato paste for 2 minutes. Add the water and bring to a boil. When it boils, reduce the heat and cook for 2 minutes. Set aside. Cook the skewers for 4 minutes on each side. Pull them onto lavash, spread the sauce on them and wrap them tightly. Bake for 2 minutes wrapped. Melt the butter over medium heat, add the chili powder and stir. Remove from the stove. . Slice the beytis with a sharp knife and arrange them on the plate. Serve with yogurt, peppered butter and tomato sauce on the slices. Then enjoy your beyti kebabs.

How To Make Beyti Kebab In A Pan?

Let’s take pieces bigger than walnut from the minced meat we prepared, open them in the size of a serving plate and cook them upside down in the pan. Cover the lavash that we cooked. Let’s pick pieces from the minced meat mixture and make meatballs in the length you want in two finger widths and fry them in the pan. If you want to serve tomato and pepper, you can fry them.

Is Beyti Kebab Healthy?

Lamb used in Beyti kebab contains beta-alanine, an amino acid necessary for the production of carnosine, a substance essential for muscle function. High levels of carnosine in human muscles have been associated with reduced fatigue and improved exercise performance. Lamb meat, which is rich in vitamin B-12, is extremely effective in treating anemia, although some people do not prefer it. Accordingly, 100 grams of lamb meat meets approximately 39 percent of the recommended daily intake of vitamin B-12.

Lamb meat has a more nutritious feature than veal. Thanks to the fat it contains, 100 grams of lamb meat, which is an energizing meat, is 250 calories, while 100 grams of veal is 150 calories. Of course, this also shows that those on a diet should prefer veal.

Beyti Kebab Calories

Beyti kebab contains 196 calories per 100 grams. 1 portion (250 g) of Beyti kebab is 489 calories, 1 meatball (50 g) is 98 calories. Beyti kebab contains 11 grams of carbohydrates, 9.65 grams of protein, 12.29 grams of fat and 0.8 grams of fiber per 100 grams. Beyti Kebab is a dish that includes bread group, milk, fat and meat group together. Individuals who want to control weight should pay attention to the portion while consuming.

Can You Eat Beyti Kebab On A Diet

The calorie content of beyti kebab varies according to the amount of fat added. Inevitably, this also affects the calorie count. If we try to calculate from the leanest one, 1 serving of beyti kebab varies between 350-450 calories on average. Of course, excluding the bread and appetizers you consume with it. Even if you are on a diet, you can consume 1 portion of kebab with bread no larger than the size of your hand. The most important thing is how often you consume it. Consuming kebabs 2-3 times a week or more unfortunately negatively affects the weight loss process.

Dieting By Eating Kebabs

If you love eating kebab and are on a diet at the same time; You can direct your eating habits without giving up your palate flavor and without restricting your social life, you can make the weight loss process enjoyable.

• If you are trying to control your weight, you can consume it once a week or once every 15 days under the control of your dietician.
• When you start eating by consuming plenty of salads and greens, some of the cholesterol and fat in the meat can be removed without being absorbed.
• It is also useful to be controlled in bread consumption. The amount you consume should not exceed the size of your hand.
• If you consume hazelnut lahmacun and pita bread before kebab, you should reduce your bread even more.
• If the kebab comes with appetizers, try to choose light appetizers with yogurt and not fried instead of high-calorie ones.
• If you do not have any health problems as a drink, turnip, which also has probiotic properties, will be a good choice. Ayran, which is a must for kebab, will also be a healthy choice.
• Pay attention to after-dinner treats. If you have to eat, choose fruit instead of dessert. Save your dessert for another time.
• Of course, it would be more appropriate to prefer a light vegetable dish to maintain balance in other meals on the day we eat kebab.
• Do not miss your sports on the day you eat kebab and the next day.

Are you looking for more kebab recipes? Then you can check out my other kebab recipes by clicking on the links below.

• Simit Kebab
• Sultan Kebab
• Eggplant Kebab
• Chicken Doner Kebab

Let’s prepare our ingredients for this easy beyti kebab recipe and go to our kitchen where we are happiest and cook our delicious meal as soon as possible.

Tips About Beyti Kebab

• If you are going to prepare the dough yourself instead of using ready-made phyllo dough; If you use warm water while kneading the dough, you will shorten the fermentation time, especially in winter. Using warm water will shorten the fermentation process, especially in winter. For instant yeast, there is no need for activation time as in wet yeast and dry yeast.
• Mix half a glass of water and half olive oil in a bowl and spread it all over your phyllo. This will allow your beyti kebab to fry better.
• If you are looking for the original beyti kebab taste, use ground lamb. If you don’t like lamb, you can use ground beef.
• After kneading the meatballs, let them rest for 30 minutes. This will make the beyti kebab more delicious.
• If you have a cake mold with clamps at home, place your beyti kebabs in it and put it in the oven. After it is cooked, you can add the sauce and yogurt and place it directly on the plate you will serve it on. This will provide you with practicality in terms of presentation.

Service Advise

When serving beyti kebab, you can make your presentation look much richer by adding roasted tomatoes, peppers or eggplants in a corner of the serving plate. Bulgur pilaf with tomato paste also looks very nice, especially if you are not serving an extra menu.

If you have any other questions about the beyti kebab recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!

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