This Beyti recipe is one of the most iconic dishes in all of Turkish cuisine — and once you make it at home you will completely understand why it has been celebrated for decades. Spiced Adana-style ground beef and melted mozzarella rolled tightly in lavash, grilled until crispy and charred, then served on a bed of thick cool yogurt with a rich tomato butter sauce drizzled generously on top. This Beyti recipe is pure Turkish perfection.
Named after the legendary Beyti restaurant in Istanbul which has been serving this dish since 1945, Beyti has become one of Turkey’s most recognizable and beloved dishes both at home and internationally. The combination of flavors is unlike anything else — spiced juicy beef, stretchy melted cheese, crispy charred lavash, tangy yogurt and warm buttery tomato sauce all in one incredible bite.
Jump to RecipeWhat is Beyti?
Beyti is a classic Turkish dish originating from the famous Beyti restaurant in Küçükçekmece, Istanbul. The restaurant was founded in 1945 by Beyti Güler and became internationally famous for this signature dish — spiced ground beef rolled in lavash and grilled, served with yogurt and tomato sauce. Today Beyti is found in restaurants and homes all across Turkey and is considered one of the crown jewels of Turkish kebab cuisine. This Beyti recipe brings that legendary restaurant dish to your home kitchen.
Why You’ll Love This Beyti Recipe
- A genuine legendary Turkish restaurant dish made at home
- The Adana-style spiced beef filling is deeply flavorful
- Crispy charred outside, juicy and cheesy inside
- The yogurt and tomato butter sauce combination is absolutely iconic
- Perfect for grilling season and entertaining
- Impressive restaurant quality presentation
Beyti Recipe (Turkish Grilled Meat Rolls with Yogurt)
Course: DinnerCuisine: TurkishDifficulty: Medium4
servings20
minutes15
minutes490
kcalIngredients
1 lb (450g) ground beef, 80/20
1 red bell pepper, very finely minced (hand chopped with a zırh or chef’s knife for best texture)
2–3 cloves garlic, grated or mashed into a paste
1 tsp pul biber (Aleppo pepper)
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded mozzarella cheese
2–3 large yufka sheets or thin flexible lavash flatbreads
2 tbsp tomato paste
2 tbsp butter
2–3 tbsp water to loosen
Plain thick yogurt, preferably strained or Greek style, at room temperature
Directions
- Make the meat filling
In a large bowl combine the ground beef, very finely minced red bell pepper, grated garlic, pul biber, salt and black pepper. Mix thoroughly with your hands until everything is fully incorporated and the mixture feels smooth and cohesive. The key here is mincing the red bell pepper as finely as possible — large chunks will create air pockets in the filling and make rolling difficult. Fold in the shredded mozzarella at the end and mix gently to distribute evenly throughout the meat mixture. - Roll the Beyti
Lay your yufka or lavash sheet flat on a clean surface. Spread the meat mixture thinly and evenly across the entire surface, making sure to cover all the way to the edges. Roll the lavash tightly around the meat from one end to the other, keeping it as compact and even as possible. A tight roll is essential for this Beyti recipe — loose rolls will fall apart on the grill. - Skewer and cut
Place the rolls together side by side and push skewers through evenly spaced along the length. This holds everything together during grilling and makes cutting clean and precise. Using a sharp knife, slice the rolls into individual portions with gentle, confident cuts — do not press down hard or the filling will push out the sides. - Make the tomato butter sauce
Melt the butter in a small pan over medium heat. Add the tomato paste and stir continuously for about 1 minute until it darkens slightly and becomes fragrant. Add 2–3 tablespoons of water to loosen the sauce to a pourable consistency. Keep warm until ready to serve. - Grill the Beyti
Preheat your grill to medium-high heat. Place the Beyti rolls on the grill and cook evenly on all sides, turning carefully. If the rolls stick to the grill due to the melting cheese use a spatula to gently release them — never force them or they will tear. Cook until the lavash is golden and charred in spots and the beef filling is fully cooked through. - Assemble and serve
Spread a generous layer of thick yogurt at room temperature across the bottom of your serving plate — room temperature yogurt is important so it does not cool the dish down when plating. Arrange the grilled Beyti rolls on top of the yogurt. Drizzle the warm tomato butter sauce generously over everything. Serve immediately. Afiyet olsun! 🍽️
Notes
- Mince the pepper as finely as possible. This is the most important prep step in this Beyti recipe. Use a zırh if you have one — it is the traditional Turkish double-handled blade designed specifically for mincing meat and vegetables to the perfect texture. A sharp chef’s knife works well too.
- Roll as tightly as you can. Take your time here. A firm, tight roll gives you clean slices, keeps the filling inside during grilling and gives you that beautiful spiral cross section when cut.
- Use skewers. They are not optional — they hold the rolls together on the grill and make the cutting process clean and precise.
- Yogurt must be at room temperature. Take it out of the fridge at least 30 minutes before serving. Cold yogurt will instantly cool your hot Beyti and kill the whole dish.
- Be patient on the grill. Let the Beyti sit undisturbed until it naturally releases from the grill surface before turning. This gives you those perfect char marks and prevents tearing.
How to Serve Beyti
The authentic way to serve this Beyti recipe:
- Thick yogurt spread generously on the bottom — non-negotiable
- Grilled Beyti rolls arranged neatly on top
- Warm tomato butter sauce drizzled generously over everything
- Extra pul biber sprinkled on top for color and heat
- Fresh lavash or bread on the side
- A simple Çoban Salatası (Turkish shepherd’s salad) alongside for a complete meal
Storage: Best enjoyed immediately while hot and crispy. The uncooked assembled rolls can be refrigerated for up to 24 hours before grilling — perfect for prepping ahead for a dinner party or gathering.
