Beyti Kebab Rolls with Sizzling Butter and Tomato Sauce Step-by-step instructions

Before you start

Before starting, set out all the ingredients. Grate the onion and squeeze it thoroughly to remove excess liquid; this step is crucial for a firm kebab mixture. Mince the garlic and measure the spices. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Preheat the grill or grill pan over medium-high heat. Have the lavash, yogurt, and tomato sauce ready so the assembly goes quickly after grilling. Prepare the browned butter just before serving so it is sizzling hot.

Instructions

Grill and Roll

1. 1Prepare and Grill the Kebab
   In a large bowl, combine the ground lamb and beef mix, grated onion, minced garlic, red pepper paste, salt, and ground cumin. Knead the mixture with your hands for 2 to 3 minutes until the paste is evenly distributed and the meat feels sticky. Divide the mixture into 4 equal portions. Shape each portion around a wide skewer, forming a long, even sausage shape about 1 inch thick. The internal temperature should reach 160°F (71°C) on an instant-read thermometer.
   Look for The meat should be charred at the edges and juicy in the center. The internal temperature reads 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Wet your hands slightly when shaping the meat to prevent sticking. Use flat skewers to keep the meat from spinning.
2. 2Roll and Slice the Kebab
   Lay one large round lavash flatbread on a clean work surface. Place one grilled kebab (remove from skewer) along the edge of the lavash. Roll the lavash tightly around the kebab to form a cylinder. Repeat with the remaining lavash and kebabs. Using a sharp knife, slice each rolled cylinder diagonally into 1-inch-wide pieces, creating pinwheel shapes. Arrange the pinwheels in a circular pattern on a serving platter, leaving the center open for the yogurt.
   Look for The rolls are tight and the slices hold their shape. The pinwheels show a spiral of meat and bread.
   Tip Slice with a serrated knife to avoid tearing the lavash. Cut on a slight diagonal for larger, more attractive pieces.

At the end of this phase, the kebabs are charred and cooked through, and the lavash rolls are tightly wrapped and sliced into neat pinwheels. The meat should be juicy and fragrant with cumin and garlic.

The rolls should hold their shape without unrolling. If any slices fall apart, press them together gently. The platter is ready for the yogurt and sauce.

Sauce and Yogurt

3. 3Add Yogurt and Tomato Sauce
   Spoon the Turkish strained yogurt into the center of the platter, creating a thick mound. In a small saucepan, warm the tomato sauce over low heat, adding 1 tablespoon of butter and stirring until melted. Ladle the warm tomato sauce over the kebab rolls, covering them evenly. The sauce should pool around the yogurt and soak into the edges of the lavash.
   Look for The yogurt is thick and creamy, the sauce is rich and warm, and the rolls are coated but not soggy.
   Tip Use a spoon to spread the yogurt gently without disturbing the rolls. If the sauce is too thick, add a splash of water.

The yogurt is mounded in the center, thick and creamy, and the tomato sauce is ladled over the rolls, coating them evenly. The sauce should be warm and rich, with the butter melted in. The plate looks vibrant with red sauce, white yogurt, and golden bread. The rolls are moist but not soggy. Taste a bit of sauce to check seasoning.

Sizzling Finish

4. 4Finish with Sizzling Butter
   In a small skillet, melt the remaining 100 g (about 7 tbsp) of butter over medium-high heat. Continue cooking until the butter foams and then turns golden brown, with a nutty aroma. Immediately pour the sizzling butter over the kebab rolls and yogurt. The butter will hiss and bubble as it hits the sauce and bread. Garnish with grilled peppers on the side. Serve hot, with extra yogurt and tomato sauce if desired.
   Look for The butter is foamy and browned, and the plate sizzles as it is poured. The aroma is nutty and rich.
   Tip Watch the butter closely—it goes from brown to burnt quickly. Pour immediately when it turns amber.

The browned butter is poured over the plate, creating a dramatic sizzle. The butter is amber and smells nutty, and it has soaked into the bread and sauce. The grilled peppers are on the side, adding color and a smoky note. The dish is glossy and tempting. Serve immediately while the butter is still bubbling.

Common mistakes

One common mistake is not squeezing the grated onion enough, which makes the meat mixture loose and difficult to shape. Another is overcooking the meat, which dries it out; use a thermometer to avoid this.

Rolling the lavash too loosely causes the slices to fall apart—roll as tightly as possible. Pouring the butter too early means it will not sizzle; wait until it is truly foaming and brown. Finally, do not skip the resting time after grilling, as it allows the juices to redistribute.

How to tell it’s done

The kebabs are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer. They should be charred on the outside and juicy inside, with no pink remaining.

The lavash rolls should be golden and slightly crisp at the edges after grilling (if you choose to toast them). The tomato sauce should be bubbling and thick. The butter is ready when it turns amber and smells nutty—watch it carefully to avoid burning.

• Ground meat: 160°F (71°C) in the thickest part