Beyti is a meat roll wrapped in flatbread and baked. Sliced, the cross section should show a ring of bread, so the wrapping has to be tight. Searing the meat before it goes into the bread is essential too: raw meat releases liquid inside the wrap and soaks the bread.
Ingredients
For the meatballs
For rolling up
For the sauce
To serve
Method
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Knead the mixture
Knead the meat ingredients for 10 minutes and chill for 30 minutes.
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Make long rolls
Divide the mixture in two and shape each piece into a long roll the width of the flatbread and the thickness of a finger.
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Sear
Turn the rolls in a hot pan for 6 minutes, until browned all over. The inside can stay raw, it will cook in the oven.
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Wrap
Open out the flatbread, brush it with melted butter, lay the roll along one edge and wrap tightly. Wrapped loosely, beyti opens as you slice it.
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Bake
Put it on an oiled tray with the seam underneath, brush with butter and bake at 200 degrees for 20 minutes.
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Make the sauce
Fry the tomato paste in butter for 1 minute, add the tomato and cook for 12 minutes until thickened.
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Slice and serve
Slice the beyti 3 centimetres thick and arrange it in a ring on the plate. Garlic yoghurt in the middle, tomato sauce over the top.
Tips
- Do not wrap the meat before searing it; raw meat releases liquid inside the bread, soaks it and makes slicing impossible.
- Keep the seam underneath or it opens in the oven.
- Rest for 5 minutes before slicing; cut hot, beyti falls apart.
Nutrition
Values are per serving and approximate.