Beyti

Beyti is a Turkish kebab of minced lamb, grilled, wrapped in lavash and cut into rolls. It is a filling main course, eaten with a knife and fork, and it is served with tomato sauce and yoghurt on the side of the plate.

What it really is

Minced lamb is seasoned with salt, often with garlic and parsley, shaped by hand and grilled until cooked through. The kebab is laid on a sheet of lavash, the thin Turkish flatbread, and the bread is wrapped around it. The roll is then cut into thick pieces. Hot tomato sauce is spooned over the top, usually with melted butter poured over it, and yoghurt is served alongside. The bread soaks up the juices and the sauce, so the dish is soft and rich rather than crisp.

Beyti is a wrapped kebab, not a sandwich. The lavash is folded around the meat and sauce, and the roll is sliced before it reaches the table. Cooks differ on how the lamb is seasoned and how much sauce they use.

How it's served

• Hot, cut into thick slices on a plate.
• With tomato sauce spooned over and melted butter poured on top.
• With a bowl of yoghurt and a simple salad on the side.

How to write it on the menu

• Name the meat: minced lamb. Say "lamb" clearly so guests know it is not beef or chicken.
• Flag wheat, from the lavash, and milk, from the yoghurt and butter.
• Say that the lavash is wrapped around the meat, so guests understand the form of the dish.
• State whether the butter is poured over the dish, since some guests avoid dairy.