Crispy Turkish Beyti Kebab Pinwheels with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For the crispiest pinwheels, make sure the yufka is not too dry when rolling. If it cracks, lightly brush with water. The baking sheet should be lined with parchment paper to prevent sticking.

You can also use a wire rack on top of the baking sheet to allow air to circulate underneath, which helps the bottoms crisp evenly.

The tomato butter sauce can be made ahead and gently reheated just before serving, but it is best fresh. If you prefer a thinner sauce, add a tablespoon of water or chicken broth.

For a spicier kick, increase the pul biber to 1 teaspoon. The garlic yogurt can be prepared up to a day in advance and kept refrigerated.

Variations

• Spicy Beef Version: Substitute ground beef for the lamb and add an extra 1/2 teaspoon of pul biber or a pinch of cayenne for more heat. The beef will have a slightly different flavor but will still be delicious.
• Chicken Beyti: Use ground chicken or turkey instead of lamb. Increase the cumin to 1 1/2 teaspoons and add 1/2 teaspoon of smoked paprika for a deeper flavor. Cook to an internal temperature of 165°F (74°C).
• Vegetarian Lentil Filling: Replace the meat with cooked green lentils mixed with grated onion, cumin, and pul biber. Omit the meat entirely; the dish will be vegetarian. Bake for 15 minutes, or until the pastry is golden.
• Herb and Feta Twist: Add 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese to the meat mixture for a Mediterranean twist. Reduce the salt to 1/2 teaspoon, as feta is salty.

Storage and make-ahead

Fridge

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes.

Freezer

Freeze unbaked pinwheels on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover pinwheels in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crisp. Avoid microwaving, as it makes the pastry soggy.

Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt separate. The tomato butter sauce can be stored in a separate container. Reheat the pinwheels in a 350°F (175°C) oven for about 8-10 minutes to restore crispness. The yogurt should be served cold.

You can assemble the pinwheels up to 8 hours ahead and keep them covered in the refrigerator. Brush with butter just before baking. The garlic yogurt can be made 1 day ahead. The tomato butter sauce can be made 2 hours ahead and kept warm. This makes it easy to serve a impressive meal with minimal last-minute work.

Serving ideas

Serve the beyti kebab hot, straight from the oven, with the garlic yogurt and tomato butter. The contrast of temperatures is key: the sizzling sauce meets the cool yogurt and the warm, crisp pastry.

A simple green salad with lemon and olive oil makes a refreshing side. Warm flatbread or rice pilaf would also be excellent to soak up the extra sauce.

For a beautiful presentation, arrange the pinwheels in a circle around the yogurt, leaving space in the center for a small bowl of extra sauce.

Garnish with fresh parsley or a sprinkle of pul biber if desired (though the video does not show this). This dish is best enjoyed immediately, as the pastry will lose its crunch as it sits.

Frequently asked questions

Recipe card

Crispy Turkish Beyti Kebab Pinwheels with Garlic Yogurt

Prep 25 minCook 18 minTotal 43 minServes 4

Ingredients

• 1 lb ground lamb
• 1 onion, grated
• 1 tsp ground cumin
• 1 tsp pul biber (Aleppo pepper)
• 1 tsp salt
• 2 large Turkish yufka sheets (or lavash)
• 2 tbsp butter, melted
• 3 tbsp butter
• 1 tbsp tomato paste
• 1/2 tsp pul biber (Aleppo pepper)
• 1 cup garlic yogurt (store-bought or homemade)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

530

Protein

28 g

Carbohydrates

27 g

Fat

35 g

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