Crispy Turkish Beyti Kebab Pinwheels with Garlic Yogurt Step-by-step instructions

Before you start

Before you start, take the ground lamb out of the refrigerator and let it sit at room temperature for about 15 minutes (no more than 30 minutes). Grate the onion and squeeze out excess moisture. Have all your ingredients measured and ready.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. If using store-bought yufka, keep it covered with a damp cloth to prevent it from drying out. Make the garlic yogurt ahead if you are making it from scratch.

Instructions

Prepare the Filling and Rolls

1. 1Mix the Spiced Lamb Filling
   In a large bowl, combine the ground lamb, grated onion, cumin, pul biber, and salt. Use your hands to mix until the spices are evenly distributed, but avoid overworking the meat to keep it tender.
   Look for The mixture should be well combined but not pasty.
   Tip Grate the onion on the large holes of a box grater and squeeze out excess moisture before adding to the meat.
2. 2Shape and Roll the Kebabs
   Divide the meat mixture into two equal portions. On a clean surface, lay out one yufka sheet. Place one portion of meat along the long edge and shape it into a log. Roll the yufka tightly around the meat, tucking in the ends to seal. Repeat with the second sheet and remaining meat.
   Look for The rolls should be snug and uniform in thickness.
   Tip If the yufka is dry, lightly brush with water to make it pliable.
3. 3Slice into Pinwheels
   Using a sharp knife, slice each roll diagonally into 1 1/2-inch pieces. The cuts should be at a slight angle to create elongated pinwheels that show off the spiral of meat and pastry.
   Look for Each pinwheel should have a visible spiral of meat and dough.
   Tip Wipe the knife clean between cuts for neat slices.

The meat mixture should be well seasoned and evenly mixed. The yufka rolls should be tight and uniform, and the pinwheels should hold their shape when sliced. The pinwheels should be arranged cut-side up on the baking sheet, ready for the oven.

Bake the Pinwheels

4. 4Arrange and Brush with Butter
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the pinwheels cut-side up on the prepared sheet, leaving a little space between each. Brush the tops and sides with the melted butter.
   Look for The pastry should look glossy but not soaked.
   Tip Brushing with butter helps the pastry crisp and turn golden.
5. 5Bake Until Golden and Sizzling
   Bake for 18 minutes, or until the pastry is deep golden amber and the meat is cooked through. The internal temperature of the meat should reach 160°F (71°C).
   Look for The pastry will be crisp and the meat juices will be bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pinwheels brown too quickly, tent loosely with foil.

The oven should be preheated to 400°F (200°C). The pinwheels should be brushed with butter and placed in the oven.

After 18 minutes, the pastry should be golden amber and the meat sizzling. The internal temperature of the meat should reach 160°F (71°C).

Make the Sauce and Assemble

6. 6Make the Foaming Tomato Butter
   While the pinwheels bake, melt the butter in a small saucepan over medium heat. Add the tomato paste and pul biber, whisking until the mixture is smooth and frothy. Continue to cook for 1-2 minutes until the sauce is sizzling and vibrant red.
   Look for The sauce should be bubbling and smell rich and spicy.
   Tip Keep the heat moderate so the butter doesn't brown too quickly.
7. 7Plate and Serve
   Spread the garlic yogurt in a thick layer on a serving platter. Arrange the baked pinwheels around the yogurt, cut-side up. Pour the hot tomato butter over the pinwheels, letting it pool around them. Serve immediately.
   Look for The butter should sizzle as it hits the hot pastry.
   Tip For extra drama, pour the sauce at the table.

The tomato butter should be frothy and vibrant red, with a rich aroma. The pinwheels should be arranged around the garlic yogurt on a platter. When the sauce is poured over, it should sizzle and coat the pastry. The dish is ready to serve immediately.

Common mistakes

One common mistake is overworking the meat mixture, which can make the filling tough. Mix just until the spices are incorporated. Another is rolling the yufka too loosely; the pinwheels can unravel during baking.

Roll tightly and tuck the ends. Also, do not overcrowd the baking sheet, as the pinwheels need space for air to circulate and crisp. Finally, do not skip the melted butter brushing—it is essential for the golden, flaky texture.

How to tell it’s done

The pinwheels are done when the pastry is deep golden brown and crisp, and the meat is cooked through. To check for doneness, insert an instant-read thermometer into the center of a pinwheel; it should read 160°F (71°C).

The meat should be firm to the touch and the juices should run clear. If the pastry is browning too quickly but the meat is not yet done, reduce the oven temperature to 375°F (190°C) and continue baking for a few more minutes.

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