Making an easy kebab "Beyti Kebabı" Kofte kebab mixture rolled with crunchy layers of yufka, baked with skewers, and topped with tomato sauce. I am serving it with bulgur pilaf and Ottoman fruit compote. You can bake it in the oven or air fryer and also freeze it after shaping it to have it handy.

Beyti Kebab Wrapped in Phyllo Dough
3-4 Green peppers, 1 sweet capia red pepper, onion (for kebab mixture)
500 grams of ground beef
2 heaped tablespoons breadcrumbs (plus more if needed)
1 and 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 egg (optional)
Phyllo sheets
Olive oil, water, chili flakes, salt, paprika, and chopped parsley (for the sauce to dampen phyllo sheets)
Instructions:
Prepare the vegetables for the kebab mixture by chopping them into big chunks for the food processor. Pulse until finely chopped but not pureed. Drain excess water.
Mix the ground beef with the vegetable mixture, breadcrumbs, salt, black pepper, and paprika. If the mixture is too firm, add more vegetable juice or an egg and additional breadcrumbs as needed.
Prepare a sauce with olive oil, water, chili flakes, salt, paprika, and chopped parsley. This will be used to dampen the phyllo sheets.
Lay out a phyllo sheet, lightly dampen it with the sauce, add the kebab mixture, roll, and cut into sections. You can adjust the thickness by adding more layers of phyllo.
Bake in an air fryer at 165°C (329°F) for 20 minutes, or until cooked through and crispy. If using an oven, make sure it is preheated.

Ayva Kompostosu (Quince Compote)
2 quinces (apples can be substituted)
Cloves
Hibiscus flowers (optional)
A handful of raisins
Sugar to taste (recommendation: start with 1/2 cup)

Instructions:
Core and cube the quinces. Place them in a pot with cloves, hibiscus (if using), and raisins.
Add sugar and enough water to cover the fruits. Boil on medium-low until the fruits are soft.
Add sugar and adjust sweetness if necessary, and add more cold water or ice cubes when serving to have more juice. Let it cool down and then refrigerate.

Bulgur Pilav
about 4-5 tbsp olive oil
1 medium onion, finely chopped
1 tablespoon tomato paste
1 tablespoon pepper paste
2 cups bulgur (with a 2:1 water to bulgur ratio)
Lamb tail fat or butter (optional)
Salt to taste

Heat the oil in a wide pan and sauté the onion until soft. Add the tomato and pepper paste and cook for a few more minutes.
Add the bulgur, stirring well, then the lamb tail fat or butter for extra flavor. Cook briefly.
Add hot water or meat stock and salt. Bring to a simmer and cook until the bulgur is soft and has absorbed the liquid. Let it rest for 15 minutes before serving.

Serving Suggestions:
Serve the Beyti Kebab with tomato sauce and grilled vegetables on the side.
Serve the bulgur pilav and ayva kompostosu as side dishes.
For a complete meal, consider adding a light soup and a seasonal salad at the beginning, and Revani or another dessert to finish. [ Ссылка ]

Here are some other Turkish menus and kebabs I shared:
Turkish Kofte & Pide Kebab: [ Ссылка ]
Turkish iftar With regional Kebab: [ Ссылка ]
Turkish Bohça Kebabı (Meat & Veggies Wrapped In Crepes) Great For Ramadan [ Ссылка ]
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