Wrapping The Beyti Recipe

Ingredients:

For the Meatballs:
	Ground Beef	400	Grams
	Egg	1	Qty
	Bread (Crumbs Or 5 Tablespoons Breadcrumbs)	1/3	Qty
	Parsley	1/4	Bunch
	Garlic (Finely Chopped)	2	Clove
	Cumin	1	Tsp
	Black Pepper (Planed)	1	Tsp
	Powdered Red Pepper	1	Tsp
	Olive Oil	2	Tbsp
	Salt	1	Tsp (large)

For the Wrap:
	Phyllo Dough	4	Qty

For the Tomato Sauce:
	Tomato Paste	1	Tsp (large)
	Black Pepper	1	Tsp
	Salt	1	Tsp
	Tomato (Planed)	2	Qty
	Olive Oil	2	Tbsp

For the Service:
	Yogurt	1	Bowl
	Parsley (Finely Chopped)	1	Qty

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Instructions:

1. To prepare the meatballs for the kebab, mix the onion, garlic, breadcrumbs, salt and pepper in the kitchen rondo and make a mortar.
2. Take the minced meat into the kneading bowl and add this mortar to the minced meat. Knead until all the ingredients are combined with each other.
3. Wrap the meatballs you have prepared, put them in the fridge and let them rest for 20 minutes.
4. For the tomato sauce, melt the butter. Lightly fry the grated tomatoes and tomato paste and add 1 tea glass of water to thin it out. Add salt and pepper and cook until thickened.
5. Take a kebab from the rested meatballs and make long meatballs in the form of kebabs with your hands. Don't over thin.
6. Lay out the phyllo and cut into rectangular pieces suitable for the size of the meatballs. Put the tomato paste in them. Place the meatballs and wrap them with phyllo.
7. Slice the wrapped meatballs into four finger-thick obliques. Line a baking tray with baking paper and place the couples.
8. Set your oven to 200 degrees. Place the tray on the middle shelf and cook for 1/2 hour, checking from time to time.
9. Place the meatballs on a round serving plate, leaving the middle empty. Spread the remaining tomato sauce on them.
10. Put yogurt in the middle of the plate and garnish with finely chopped parsley. Serve hot without waiting. Enjoy your meal!

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Beef & Lamb Pastry Kebab