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Beiti Kebab with Rice, Cheese Yufka Rolls and Sauces
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Beiti Kebab with Rice, Cheese Yufka Rolls and Sauces

2 hServes 6Nutri-Score D€€
from @unkwn.hijabi1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • DΓΌrum bread (large)Bakery4 pieces
  • minced meatMeat450 g
  • onion (large, grated)Produce1 piece
  • parsley (bunch, chopped)Produce0.5 pieces
  • saltSpices500 mg
  • minced meat seasoningSpices5 g
  • sweet paprikaSpices6 g
  • pepperSpices500 mg
  • garlic powderSpices3 g
  • chilliSpices500 mg
  • oilPantry45 ml
  • tomato pastePantry5 g
  • tomato paste (for the sauce)Pantry22 g
  • water (for the sauce)Beverages200 ml
  • salt (for the sauce)Spices250 mg
  • riceGrains400 g
  • soup noodlesGrains60 g
  • water (boiling, for the rice)Beverages800 ml
  • butterDairy15 g
  • Vegeta seasoningSpices5 g
  • shepherd's cheeseDairy500 g
  • yufka leaves (triangular)Bakery6 pieces
  • parsley (bunch, chopped, for the filling)Produce0.5 pieces
  • flour (mixed with water to seal)Pantry20 g
  • water (for the sealing mixture)Beverages30 ml
  • oil (for frying)Pantry500 ml
  • yogurtDairy200 g
  • garlic (clove, crushed)Produce0.5 pieces
  • dried parsleySpices1 g
  • onion (for the red sauce)Produce0.5 pieces
  • tomatoProduce1 piece
  • tomato paste (for the red sauce)Pantry5 g
  • oil (for the red sauce)Pantry15 ml
  • water (for the red sauce)Beverages50 ml
  • cucumber (for the salad)Produce1 piece
  • carrot (for the salad)Produce2 pieces
  • lettuce (for the salad)Produce1 piece
  • spring onions (for the salad)Produce3 pieces
  • salad herbs (for the salad)Produce10 g
  • olive oil (for the salad)Pantry15 ml
  • sumac (for the salad)Spices4 g
  • water (for the salad)Beverages30 ml

per serving

Nutrition

937kcal

Carbs
80 g
Proteins
42 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Baking tray
  • Saucepan
  • Frying pan
  • Blender

step by step

Method

  1. Make the kebab mixture

    • Knead the minced meat, onion, parsley, salt, minced meat seasoning, sweet paprika, pepper, garlic powder, chilli, oil and tomato paste together into a mass.
    Step 1

  2. Shape and bake the kebab

    • Roll the mixture into long meatballs.
    • Bake at 200 Β°C top/bottom heat.
    Step 2

  3. Prepare the tomato sauce

    • Combine the tomato paste, water and salt.
    • Simmer, stirring well.
    Step 3

  4. Fill and roll the dΓΌrum

    • Spread the sauce on the dΓΌrum bread.
    • Place the long pieces of minced meat inside and roll the bread around them.
    • Bake again at 200 Β°C.
    Step 4

  5. Cut and serve

    • Cut into 2 cm wide strips.
    • Arrange on the plate and pour the sauce over again.
    Step 5

  6. Cook the rice

    • Add the rice, soup noodles, butter, Vegeta and part of the water, and boil at medium temperature.
    • Add the remaining water and cook until the rice is done.
    Step 6

  7. Make the cheese yufka filling

    • Knead the shepherd's cheese and parsley into a mass.
    Step 7

  8. Fill and roll the yufka

    • Fill the yufka leaves with a tablespoon of the cheese mixture.
    • Roll up and seal the end with a flour and water mixture.
    Step 8

  9. Fry the yufka rolls

    • Fry in hot oil, about 2 minutes on each side.
    Step 9

  10. Make the white sauce

    • Mix the yogurt, garlic and dried parsley.
    Step 10

  11. Make the red sauce

    • Puree the onion, tomato, tomato paste, oil and water into a creamy mass.
    Step 11

  12. Make the salad

    • Combine the cucumber, carrot, lettuce, spring onions and salad herbs.
    • Dress with olive oil, sumac and water.
    Step 12
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