At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 30 minutes
• Cook time: 35–40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 580 kcal
• Protein: 27 g
• Carbohydrates: 21 g
• Fat: 44 g
• Sodium: 1541 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Beyti

Have these measured and ready before you begin.

• 3 large yufka sheets; use sturdy thin lavash if unavailable

For Brushing the Yufka

• scant 1/2 cup (100 ml by volume) olive oil
• scant 1/2 cup (100 ml by volume) water
• scant 1/2 cup (100 ml by volume) milk

Meat Filling

• 600 g (21.2 oz) medium-fat ground beef (about 85% lean)
• 1 onion
• 2 tbsp olive oil
• 2 teaspoons (10 ml) ground black pepper
• 2 teaspoons (10 ml) sweet paprika
• 1 tsp pul biber or Aleppo-style red pepper flakes
• 2 teaspoons (10 ml) fine salt

Tomato Sauce

• 4 medium tomatoes
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp fine salt

Topping

• 1 1/2 cups (340 g) plain Greek yogurt mixed with 2 grated garlic cloves and 1/2 teaspoon salt
• 5-6 slender green peppers

Directions

1. Heat the oven to 355°F (180°C). Knead the ground beef, onion, olive oil, black pepper, paprika, red-pepper flakes, and salt until evenly mixed; divide into three portions.

2. Whisk the olive oil, water, and milk for brushing. Brush one yufka sheet, fold three edges slightly inward, and brush the folded areas.

3. Spread one portion of beef in an even strip along a folded edge. Roll tightly, brush the seam to seal, and cut into 1 1/2-inch pieces. Repeat and pack the pieces closely in a baking dish.

4. Bake at 375°F (190°C) for 30–35 minutes, until the pastry is crisp and the beef centers reach 160°F (71°C).

5. Meanwhile, peel and grate the tomatoes. Cook them with the olive oil until soft, mash, add paprika and salt, and simmer 5 minutes. Char the green peppers in a separate skillet.

6. Serve the baked rolls with tomato sauce, garlic yogurt, and the peppers.

Sources

1. USDA FoodData Central — April 2026 data release