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Beyti Kebab

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Servings: 4 servings
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g lamb mince
  • 1 onion medium sized, peeled, finely chopped or grated
  • 1 egg
  • 1 slice bread broken up – can be stale
  • 1 tsp garlic minced
  • ½ tsp salt
  • 1 tsp black pepper crushed
  • 1 tsp paprika
  • 1 tsp cumin ground
  • ½ tsp lemon zest grated
  • olive oil
  • 375 g filo pastry
  • 100 g butter melted
  • 400 g can cherry tomatoes
  • 25 g tomato paste
  • extra salt and pepper
  • a little extra garlic optional
  • 1 cup natural yoghurt
  • fresh mint a few sprigs, rinsed
  • baby peppers optional for garnish

Equipment

  • A baking sheet, some baking paper, a mixing bowl and a small saucepan will suffice for this recipe.

Method
 

  1. Assemble your ingredients
  2. In a mixing bowl combine the lamb, ¾ of the chopped onion, bread, garlic, salt, pepper, ½ tsp paprika, cumin and lemon zest
  3. Mix well
  4. Pre-heat your oven to 200c
  5. Divide this meat mixture into 4 or 5 portions
  6. You need to form each portion into sausage shapes about 20cm long and slightly flattened. These are called koftas
  7. Line your baking tray with baking paper and place the koftas on it, evenly spaced
  8. Bake for 10 -12 minutes – a little underdone is OK
  9. When done, cool to room temperature
  10. Assemble three sheets of filo pastry the following way
  11. Take one sheet of filo (short side facing) and brush with melted butter
  12. Top with a second sheet of filo and again brush with butter
  13. Add a third sheet, but don’t butter it
  14. Place a kofta across the pastry and tightly wrap the kofta by rolling the pastry around it
  15. Brush the finished roll with butter to prevent it drying out
  16. Repeat this process until you have wrapped all the koftas
  17. Cut each roll diagonally into 6 pieces. Discard the empty pastry ends
  18. Reduce your oven to 180c
  19. Renew the baking paper on your baking sheet
  20. Place the cut pieces, meat side down and bake for 20 minutes, until golden brown
For the sauce:
  1. On low heat sweat the rest of the chopped onion and garlic in a little olive oil for two minutes
  2. Add the tomatoes, tomato paste, ½ tsp paprika, salt and pepper and heat till simmering. Simmer for two minutes. Serve hot.
For the yoghurt:
  1. Combine the yoghurt and a little chopped mint and black pepper
  2. Serve the Beyti Kebab with the tomato sauce and minted yoghurt

Notes

Either the Napoli sauce or classic tomato sauce from newsletter # 20 would also be suitable for this recipe
You need to work fast with filo pastry as it dries out quickly
This is a great starter that you can prepare the day before