Chicken Beyti | greedy gourmet (2023)

Wraps instead of puff pastry

You can use phyllo dough insteadtortilla wraps. You can also use a traditional flatbread known as lavash, which is popular in Middle Eastern countries such as Turkey, Iran and Armenia.

Ingredients

Scale

Ketchup

• 500g(2¼ cups) approved
• 98g(7 tbsp) butter
• 30ml (2 tablespoons) of balsamic vinegar
• salt and pepper to taste

Herbal Sauce

• 60ml (4 tablespoons) of vegetable oil
• 4garlic cloves, crushed
• 10sprigs of parsley, finely chopped
• 125ml (½ cup) of water
• 2 gr(½ tsp) Sal
• 1 g(½ tsp) dried chilli flakes

chicken cardigan

• 1kg (2.2 lb) of minced chicken
• 2garlic cloves, crushed
• 1red pepper, finely chopped
• 5g(3 tbsp) fresh mint, finely chopped
• 11g(2 tsp) Sal
• 2 gr(1 tsp) dried chilli flakes

beyte chicken

• 240g(6sheets) sheets of phyllo dough
• 500g(1¾ cup) Greek yoghurt
• parsley, for decoration

cooking modePrevent the screen from dimming

1. For the tomato sauce:Place all ingredients in a saucepan over medium heat. Once the butter has melted, stir well until everything is well combined, then simmer and simmer for 10 minutes or until thickened. Put aside.
2. For the herb sauce:Put everything in a saucepan. Simmer everything for 2 minutes, mix and set aside to cool.
3. Chicken Kofta:Preheat oven to 180°C / fan 160°F / 350°F / gas mark 4.
4. Mix all ingredients for Chicken Kofte in a bowl and knead for 2 minutes.
5. Heat some oil in a skillet over medium heat. Fry the minced chicken for 5 minutes or until almost cooked.
6. Remove from heat and allow meat to cool enough to handle.
7. Dust a clean surface with flour and stack two sheets of phyllo dough on top of each other.
8. While the meat is cooling, brush the phyllo dough with the herb sauce.
9. Place one-third of the chicken in the center of the bread in a straight column. Roll it up to look like a sausage roll. Transfer to a large baking pan. Repeat the process to create two more rolls.
10. Brush the outside of the phyllo dough with the herb sauce, then bake for 25 minutes or until the dough is golden and crispy.
11. Cut it into bite-sized pieces. Arrange the pieces on a plate in a circle in a large serving dish.
12. Fill the center with yogurt and drop spoons of tomato sauce on the outside of the meat circle. Sprinkle with parsley and serve immediately. Enjoy!

• Traditionally, kofta should be cooked on the grill. Our minced chicken was quite wet which made it very difficult to load onto skewers so we couldn't use this method. Cooking on the stovetop also works, but we resorted to frying the meat in a pan, which also worked. That said, if you're having better luck with minced chicken, follow the directions below for a more traditional take on the recipe. Divide the raw Chicken Kofta mix into 8 equal portions. Prepare the barbecue. Alternatively, heat a cast iron skillet over high heat. Place a portion of the mixture on the skewer by slowly pressing and squeezing from top to bottom until an even sausage forms on the skewer. Repeat the process for the meat and remaining skewers. Fry the skewers for 8 minutes, turning them often. Follow the rest of the recipe instructions after the chicken is cooked.
• Unless you make your own, lavash bread is not available in the UK. Ideally, you need 2 large lava rolls, but 4 tortillas will suffice. Then you will not have to cook beyti in the oven, and you can immediately serve them with sauces. Check out my Lamb Beyti recipe for step by step instructions.