Beyti Kebabı

Wrapped Kebabs 

• ½ lb. Ground Beef or Lamb
• 1 Egg
• 2 cloves Garlic, crushed
• 1 large Onion, diced
• ½ c. Bread Crumbs
• ¼ tsp. Black Pepper
• ½ tsp. Salt
• ½ tsp. Red Pepper Flakes
• 1 tsp. Oregano
• ¾ Butter
• 9 sheets of Phyllo Dough*, thawed
• 1 c. Tomato Sauce
• 2 c. Plain Yogurt
• 1 clove Garlic, crushed for sauce
• Fresh Parsley for garnish

* Phyllo Dough can be bought frozen, but should be thawed out to make this. However, as soon as it is exposed to the air it will begin to dry out and get brittle. It’s best to keep it in the packaging or under a slightly damp (not soggy) paper towel until the moment you use each sheet of dough.

1. Place Egg, Garlic and Onion in a blender. Mix until smooth.
2. In a medium bowl, combine Egg mixture, Ground Beef/Lamb, Bread Crumbs and Seasonings. Use your hands to mix well.
3. Form 10 small, flattened logs (see picture below) and place on a tray lined with baking paper.
4. Bake at 350^oF for 10-12 minutes until kebabs are completely cooked. Remove the tray from the oven, but don’t turn off the oven.
5. Meanwhile melt Butter.
6. Stack 3 sheets of Phyllo Dough on top of each other on the counter. Brush the top layer carefully with the melted Butter.
7. Place kebabs end to end across the longest edge of the Dough (½ – 1 inch from the edge, refer to picture below).
8. Gently fold the Dough over the kebabs and roll until kebabs are wrapped in the Dough to form one long log. Repeat process twice more with remaining ingredients.
9. Carefully cut the wrapped kebabs at an angle to form 1-inch pieces.
10. Place wrapped kebab pieces onto a tray lined with clean baking paper, and pop back into the oven until starting to turn golden brown.
11. Meanwhile combine remaining melted Butter with Tomato Sauce. Add another pinch of each Seasoning. Cook until bubbly.
12. In a separate bowl, combine Plain Yogurt, 1 clove crushed Garlic and a pinch or 2 of Salt.
13. Upon removing the wrapped kebabs from the oven, arrange them in a circular pattern on each dinner plate.
14. Spoon Yogurt Sauce liberally in a mound in the middle.
15. Use a spoon to drizzle liberal amounts of the Tomato Sauce mixture over the Yogurt and Kebabs.
16. Sprinkle with fresh Parsley. Enjoy as is or serve with a side of Bulgur Pilaf.

Raw ingredients, ready to mix

Raw kebabs ready to bake

Brushing Phyllo Dough with Butter

Ready to wrap Kebabs

Brushing Butter on the tops of the wrapped Kebabs

Cutting the wrapped Kebabs at an angle

Ready to bake the wrapped Kebabs

Fresh from the oven

Ready to serve