History & Origin
Beyti kebab is named after Beyti Güler, who popularised the dish at his Istanbul restaurant in the mid-20th century. It took the idea of a grilled minced kebab and reworked its presentation — wrapping it in thin lavash so it could be sliced into neat rounds rather than served straight off the skewer.
Ingredients
Minced lamb or beef, onion, garlic, parsley and Turkish spices, wrapped in thin lavash bread, with a tomato-based sauce and a side of strained yoghurt.
Traditional Preparation
The seasoned mince is shaped onto a skewer and grilled over charcoal, then rolled inside a sheet of lavash while still hot so the bread takes on some of the char and juices. It rests briefly before being sliced into rounds.
Regional Variations
Some kitchens finish it with melted butter poured over the top; others serve the tomato sauce and yoghurt on the side rather than spooned over.
Pairings
Ayran, a simple tomato-onion salad, or grilled peppers.
How It Is Served
Sliced into rounds on a plate, sauced with tomato and finished with a spoon of yoghurt, cut side facing up.
Did You Know
Wrapping a kebab in lavash before slicing was a presentation innovation — it turned a skewer dish into something that could be plated in neat, uniform rounds.
Beyti Kebab at SkaZka Bali
SkaZka Bali grills Beyti to order — minced kebab rolled in lavash, sliced, and served with tomato sauce and yoghurt.