Turkish Kebab | Beyti kebab

Çiya Kebab – Recipe below – This is one of the first dishes I ate on my first visit to Turkey many years ago. It’s a rolled kebab, known as Beyti kebab, from a little restaurant in Kadiköy, Istanbul. It was so divine and started my love affair with Turkish Food. The kebab is very easy to make. You can swap the Persian bread I use for any thin flat bread or wrap. Let me know your best travel eats in the comments below x JGS

Serves 4

650g ground beef
1 small egg
½ onion, grated
2 tsp sumac
1 tsp ground cumin
2 tsp Turkish pepper flakes
½ tsp bicarbonate soda
3 tbsp oil
300g full fat yogurt
1 clove garlic, grated
The juice of ½ a lemon
4 x tortillas or lavash bread
200g mozzarella slices
50g walnuts, finely chopped
A large handful of finely chopped parsley leaves
4 spring onions, finley chopped
Salt and pepper

1. Mix the beef, egg, onion, sumac, cumin, pepper flakes, bicarbonate of soda and a big pinch of salt and pepper together in a mixing bowl until sticky. Cover and pop into the fridge to firm up for an hour. Roll into 4 x 9-10inch long kebabs – you want them to fit inside the bread you are using and the pan you fry them in.
2. Pre-heat the grill to high. Arrange the kebabs onto a grill rack and brush with a little of the oil. Grill for 4-5 minutes a side or until just cooked through. This is more about them being super juicy than charred.
3. Meanwhile, mix the yogurt together with the garlic, lemon and a pinch of salt.
4. Take one of the wraps and place a line of mozzarella down the middle at one end. Top with a kebab and some walnuts, parsley and spring onions. Roll up tightly and repeat with the rest.
5. Heat a large non-stick frying pan over a medium heat. Brush with a little oil a place the kebabs, fold side down into the pan. Brush the top with of the kababs with a little oil and cook for 1-2 minutes a side or until golden and crispy. Slice into pieces and serve with yogurt.