#shorts
Hello everyone today i'm going to teach
you a kebab
it's called Beyti and Beyti is lavash
wrapped around this
beautiful kebab köfte and it's cooked
in home conditions but it's almost same
as
if charcoal cooked and it's very
delicious and you'll see
i'm going to teach you how to do it in
less than 10 minutes
and you will be able to make everything
from scratch
around in 15 minutes and it's going to
be gorgeous heavenly
and i promise you after you make it
you'll probably fall in love with what
you did yourself
and others will fall in love with you
because of what you did
this kebab will get its taste from the
meat else than the meat i have
this is called kapya pepper in Turkey but
you can use
any red pepper that you have if you want
it hot you can use
hot chili pepper or like the big bell
peppers you can use all of them
if you don't even have that you can use
a green pepper but this gives a very
interesting taste actually
what soy sauce does for the Chinese food
like
there's this flavor somehow this
succeeds to do it
and a garlic those are the two main
things that we're going to add into the
kebab
i'm going to thinly cut these peppers
it's called 'Sıçan Dişi' which is the
teeth of a rat
i found this video by the way of my
childhood trying to take care of a baby
someone gave
her baby to me and i have seen my
piranha teeth
together with this i'm going to also
slice the garlic
for this Beyti different from the
other kebabs garlic is very important
it's going to be
inside the kebab it's also going to be
outside now
when it comes to the meat here i have
300 grams of
beef from around the ribs it's called
single grind which is thicker
you can use burger patties for this
because burger patties are around the
same like it's fatty and
probably it's around from those places
and here I have 200 grams of lamb meats
I know we have a lot of followers from
India as well
so people who don't eat beef can make
this totally from lamb
so 200 grams of lamb meat lamb meat is a
little bit more fatty it's also single
grind
but it will give you that kebab taste
very well and i'm also gonna add these
inside
a teaspoon of salt and half a teaspoon
about three pinches of red pepper that's
all we need for the kebab
normally you take the meat and you cut
it with a knife
like this knife is inspired from that
knife but it's too much effort to do at
home
getting that cut is not so easy i know
all around the world
so what i want for everyone to not to
fear at all
this is a great way people normally
wouldn't put this much of red pepper as
well but as i said
red pepper increases the taste
tremendously
i push with my knuckles so that all of
the taste get into one another
now it's almost ready and i can now
smell
the sheep meat it's a little different
smell in some places i know especially
in Germany
most of the things are not lamb but
sheep which is like a bigger animal and
it smells
much more so if you're one of those
people who get irritated by the sheep
smell
use 100% beef now get my shish
i put my shish to the freezer why it
sticks
much better to the meat and it doesn't
fall apart
and here instead of like a big nice
charcoal for kebab
i have this pan cast iron and the
sides are not very high i'm going to
show her the Refika technique to make this
perfect kebab
at home it's going to be a bit smokey i
have to tell you some people can call
the fire alarm don't say that Refika
yes push with your hand
here we go what's important is that your
Köfte
is in the middle if it's not in the
middle it might be imbalanced
and some part might cook too much and
the other part might not cook so much
again take a bunch it's like a big
köfte
okay and then what i do is from this
I push it and then at some point your
hands become sticky
start to squeeze it and make it longer
you can use wooden sheesh if you use a
wooden sheesh
you should soak your shish into water
when it's on fire
it might burn so soaking it helps for it
not to burn and to make it into a better
shape
with your hands and with your middle
finger
and a little bit of shape like this
now it's time for it to get onto the
heat and
what i do last minute check your sheesh
and
put that way i'm putting everything on
fire and now what's going to happen is
this will start to cook as it starts to
cook i'm going to turn it
like the thing about kebap is different
from cooking steak
what you do is you press your steak on
one side and you don't
move it until it cooks totally and flip
it but in kebap it's different
you have to turn it all the time
actually we have this concept of
Ocakbaşı where you go
and you sit in front of the fire and the
guy turns it all the time what happens
is
when he's cooking he turns it all the
time in front of you and that increases
your appetite
and by the way what it is is like i want
to share you something that i'm really
proud of
as my triangular shish like i found
this in
![](https://s2.save4k.ru/pic/lYh_6wBce1U/maxresdefault.jpg)