wajahatmughalBeyti Kebab is another famous kebab variety of Turkish cuisine that is basically made with grilled ground beef wrapped in phyllo dough sheets and topped with tomato sauce and served together with the yogurt.
This tasteful kebab variety is named by Beyti Güler, the owner of the popular steakhouse restaurant called Beyti in Istanbul. Beyti Restaurant is one of the oldest steakhouses in Istanbul. Beyti Restaurant was opened in 1945 by Crimean immigrant Abdülmuttalip Güler and his son Beyti Güler as a small meatball restaurant with 4 tables and 16 chairs on the shore of Küçükçekmece Lake. In a few years period, the restaurant has become one of the most famous grilled steakhouses in Istanbul.
Today, you can find this delicious kebab on almost every fine kebab restaurant’s menu in Turkey. If you love to eat yogurt, then you will definitely love this kebab variety. Especially, the Kebab restaurants that are located in the south and the southeast region of Turkey love to offer Beyti Kebab on their menu because they know how much Turkish people love to eat yogurt together with kebabs.
What are the main differences between Beyti Kebab and Adana Kebab and Urfa Kebab?
There are two main differences between Beyti Kebab and Adana Kebab, and Urfa Kebab. The first distinctive difference between Beyti Kebab with Adana and Urfa Kebab is the taste. At Beyti Kebab, garlic is one of the main ingredients of Beyti kebab kofte. However, garlic is not used in making either Adana Kebab or Urfa Kebab. On the other hand, the main ingredient of both Adana Kebab and Urfa Kebab is tail fat. However; tail fat is not used in Beyti Kebab. So basically garlic and tail fat is the 2 (two) main ingredients that differentiate Beyti Kebab from Adana Kebab and/or Urfa Kebab.
The second distinctive difference between Beyti Kebab with Adana Kebab and Urfa Kebab is how Beyti Kebab is served. Adana Kebab and Urfa Kebab are served on lavash bread with garnitures aside. However; Beyti Kebab is served wrapped with phyllo dough sheets (yufka) and has tomato sauce on it and garlic yogurt mix at the center of the serving plate.
When it comes to the look of Adana Kebab and Urfa Kebab, you cannot understand any difference until you taste them both. Because Adana Kebab is the spicy sibling of the Urfa Kebab. And both are served with lavash bread aside. But; you can understand Beyti Kebab at first sight because it is served wrapped and tomato sauce on top of the wraps.
Bear in mind that some small kebab restaurants in Turkey prefer to wrap Adana Kebab and/or Urfa Kebab in a thin lavash bread and then cut that wrap into small rolls and add tomato sauce and yogurt on top and then offer it as Beyti Kebab in their menu. You may not understand the difference at first look because phyllo dough sheets wrap and thin lavash wrap look similar but just ask the waiter if the Beyti Kebab, which they are offering on their menu, has garlic in it or not. If the waiter says no, don’t bother and just order either Adana Kebab or Urfa Kebab. Because the real Beyti Kebab has garlic in its kofte rolls.
Where to eat Beyti Kebab?
As I mention above, Beyti Restaurant is the born place of this magnificent taste. If you are going to visit Istanbul any time soon, I suggest you try this taste at its born place. If not, don’t worry. In the worst-case scenario, you have this original Beyti Kebab recipe in your hand.
How it is made?
Kebab restaurants always use charcoal grills to make any kind of Kebab in Turkey. So, like any other kebab variety, Beyti kofte rolls are also grilled on the charcoal grill at first. Once the grilled kofte rolls are removed from the grill, the chef wraps the frilled kofte rolls with phyllo dough sheets and then places them in the oven for baking for an additional short period of time.
While the Beyti kofte rolls are baking in the oven, the chef prepares the tomato sauce and once the baking period ends, the chef takes out the baked Beyti kofte rolls from the oven and cut the rolls into between 8 to 12 slices and places them on the serving plate with a circle form, and put the tomato sauce on top and yogurt at the center of the serving plate and make the dish ready to serve.
Luckily, Beyti Kebab can be done with an oven too. So, if you don’t want to use your grill, you can still make Beyti Kebab using your oven. It is the easiest and the fastest method for making Beyti Turkish Kebab.
As a side note; if you want to cook the Beyti kofte rolls on the grill, use a non-stick fish grill basket to place the Beyti kofte rolls in. This is the best method to flip the Beyti kofte rolls without damaging their shape and cook them evenly on the grill.
Overall, Beyti Kebab is not that hard to make but sourcing the phyllo dough sheets for wrapping can be the trickiest part for you. As far as I know, phyllo dough sheets (yufka) are not easily findable in every country.
So, if you cannot find phyllo dough sheets in your local market, just use thin flour tortillas or lavash for wrapping. This will give you the closest taste to the Beyti Kebab which is done with phyllo dough sheets.
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