Beyti kebab with Böreklik

Method

1. Heat a conventional oven to 200 °C. Mix the beef with the squeezed onion, half the garlic, parsley, cumin, paprika and salt. Knead briefly until the mixture holds together.

2. Shape into 4 firm logs about 20 cm long and 2.5 cm thick. Place on a lined baking tray and bake for about 18 to 20 minutes, turning halfway. Use a clean thermometer to check the centre reaches 75 °C for at least 30 seconds. Cook longer if necessary.

3. Meanwhile, melt 20 g butter in a small saucepan. Cook the remaining garlic for 30 seconds, add the passata and simmer for 8 minutes. Keep warm. Rest the cooked meat for 5 minutes and drain any released juices.

4. Melt the remaining 30 g butter. Lightly brush the 4 pastry rectangles, reserving some butter for the outside. Put one cooked meat log on each rectangle, fold the sides inward and roll up firmly. Place seam side down on a clean baking tray.

5. Brush the outside and bake for about 10 more minutes at 200 °C until golden and crisp. Cut each roll into sections about 4 cm long. Spoon over the hot tomato sauce and serve with the yogurt.