Authentic Turkish Beyti Sarma Kebab with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a pinch of dried oregano or sumac to the meat mixture. These herbs complement the lamb and beef perfectly and enhance the traditional Turkish flavor profile. When brushing the lavash, ensure the butter is evenly distributed to prevent any dry spots that might burn before the rest of the bread is crisp.

The garlic yogurt can be prepared in advance and stored in the refrigerator to allow the garlic flavor to intensify. If the sauce becomes too thick, thin it with a small amount of water or extra yogurt.

Always whisk the yogurt until smooth and creamy before plating to ensure a luxurious mouthfeel that contrasts beautifully with the crispy kebab pinwheels.

Variations

• Spicy Beyti Sarma: Add one tablespoon of red pepper paste to the meat mixture and incorporate a teaspoon of crushed red pepper flakes for an authentic, spicy Turkish heat.
• Herbed Yogurt Beyti: Stir two tablespoons of finely chopped fresh mint or parsley into the garlic yogurt for a refreshing, herbaceous twist that cuts through the richness of the meat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

The grilled kebabs can be frozen for up to 1 month. Thaw in the refrigerator before assembling and baking.

Reheat

Reheat in a preheated 350°F (175°C) oven until the center is hot and the lavash is crisp again.

Store leftover Beyti Sarma in an airtight container in the refrigerator for up to three days. Keep the garlic yogurt in a separate container from the kebabs to prevent the bread from becoming soggy. When storing, ensure the kebabs have cooled to room temperature before covering, but do not leave them out for longer than two hours to ensure food safety.

The kebabs can be prepared and grilled up to one day in advance. Once grilled, allow them to cool completely, then store them in the refrigerator. When ready to serve, proceed with the assembly and baking steps.

The garlic yogurt and the tomato-butter sauce can also be prepared ahead of time, making this an excellent dish for entertaining guests without stress.

Serving ideas

Serve the Beyti Sarma immediately after baking to enjoy the contrast between the crispy lavash and the tender, juicy meat.

Arrange the pinwheels in an attractive circle on a large platter, providing plenty of room for the garlic yogurt in the center. The dish is best enjoyed family-style, allowing everyone to take their own pinwheels and sauce as needed.

Accompany the dish with fresh seasonal vegetables such as charred green peppers, tomatoes, or a simple shepherd's salad to balance the richness of the meat and butter.

A side of warm pita or additional yogurt can also be provided. Ensure each guest has a fork to properly dredge the kebab pieces through the yogurt, ensuring a perfect bite every time.

Frequently asked questions

Recipe card

Authentic Turkish Beyti Sarma Kebab with Garlic Yogurt

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 1.1 lb ground lamb and ground beef mix
• 1 onion, grated
• 2 cloves garlic, grated
• 1 cup breadcrumbs
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 2 pieces lavash flatbread
• 3 tbsp butter, melted
• 1 cup shredded kaşar cheese
• 1 cup thick garlic yogurt
• 1/2 cup tomato paste and butter sauce

Instructions

1. In a large bowl, knead together the ground lamb and ground beef mix, grated onion, grated garlic, breadcrumbs, cumin, salt, and black pepper until well combined. Shape the mixture into long, cylindrical kebabs. Heat a grill pan over medium-high heat and cook the kebabs until charred on all sides and reaching an internal temperature of 160°F (71°C) for food safety.
2. Brush the lavash flatbreads with melted butter. Place a grilled kebab along the edge of each lavash, add a sprinkle of shredded kaşar cheese, and roll tightly into a cylinder. Slice the rolls diagonally into two-inch pinwheels. Arrange the pieces standing upright in a radiating circle on a baking tray. Bake at 200°C (392°F) for eight minutes until the lavash crust is crispy.
3. Arrange the crispy kebab pinwheels around a generous mound of thick garlic yogurt on a serving platter. Ladle the hot, sizzling tomato paste and butter sauce directly over each kebab piece. Serve immediately while hot, ensuring each bite is dipped into the cool yogurt.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22.5 g

Carbohydrates

35 g

Fat

24 g

Fiber

2 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.