Chicken Beyti Recipe

Prepare Chicken Mixture

Trim excess fat from chicken thighs. Place chicken, chopped onion, parsley, garlic, cumin, coriander, paprika, red pepper flakes, salt, black pepper, and 1 tablespoon olive oil in a food processor. Pulse in short bursts until mixture is finely ground and cohesive but not pureed (texture similar to coarse pâté). Scrape down sides as needed (about 20–30 pulses).

Transfer mixture to a bowl and taste a small piece by frying a teaspoon in a skillet to check seasoning. Adjust salt, pepper, or spices if needed. If mixture feels too loose, chill 10 minutes to firm up.

Shape Beyti Rolls

Divide the chicken mixture into 4 equal portions (about 4 oz / 110 g each). Lay a lavash or flatbread on a work surface. Spread a thin layer (about 1/4 inch) of the chicken mixture lengthwise along one edge of each flatbread, forming a 1.5–2 inch wide log. Brush the opposite edge of the flatbread with a little melted butter or water to help seal.

Tightly roll the flatbread over the chicken log, rolling away from you to form a cigar-shaped wrap. Tuck in the ends and press seam to seal. Secure each roll with 2 toothpicks if needed. Repeat for remaining portions.

Finish Rolls

Preheat oven to 400°F (200°C). Place the rolls seam-side down on a parchment-lined baking sheet. Lightly brush tops with remaining 1 tablespoon olive oil or melted butter and a squeeze of lemon juice. Bake 18–22 minutes, turning once halfway, until browned and cooked through (internal temp of chicken center should reach 165°F / 74°C). For extra char, finish 1–2 minutes under the broiler, watching closely so they don’t burn.

Make the Sauce

While rolls bake, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned. Add tomato paste and cook, stirring, 1–2 minutes to caramelize slightly.

Add 3 tablespoons water, sugar, salt, black pepper, oregano, and red pepper flakes. Whisk and simmer gently 3–4 minutes to meld flavors and slightly thicken. Remove from heat and keep warm. If sauce becomes too thick, add a splash more water to reach a loose, spoonable consistency.

Prepare Yogurt Sauce

In a small bowl combine Greek yogurt, minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust salt or lemon as needed. Drizzle 1 teaspoon olive oil over the top and set aside chilled.

When rolls are baked, remove toothpicks and slice each roll into 3–4 diagonal pieces, or leave whole if preferred. Arrange on a shallow ovenproof serving dish or platter.

Spoon a few tablespoons of warm tomato garlic sauce over the rolls (enough to coat the top but not soak the bread). Dollop or drizzle the yogurt garlic sauce alongside or on top in a decorative pattern.

Drizzle melted butter over the sauced rolls, sprinkle Aleppo pepper or paprika, and scatter chopped parsley. Serve immediately with lemon wedges for squeezing.