Beyti Kebab with Tomato Sauce and Yogurt

Preheat the oven to 200°C (392°F).

Chop 1 onion into very small pieces.

Place 500 g of minced beef into a large bowl.

Add the chopped onion to the bowl with the beef.

Season the mixture with 1 tsp of salt.

Add 0.5 tsp of black pepper to the mixture.

Include 0.5 tsp of cumin.

Stir in 1 tsp of sweet paprika powder.

Mix the meat and seasonings thoroughly using your hands.

Lay 3 lavash breads flat on a clean work surface.

Spread the meat mixture evenly across the surface of each lavash bread.

Roll each lavash bread up tightly into a long log.

Cut the rolled logs into small, equal-sized bite pieces.

Line a large baking tray with baking parchment paper.

Arrange the cut pieces upright and close together on the baking tray.

Bake the pieces in the oven for 20 minutes.

Ensure the meat is fully cooked through.

Mince 2 garlic cloves.

Chop 1 bunch of fresh basil.

Melt 15 g of butter in a small saucepan over medium heat.

Add the minced garlic to the saucepan.

Fry the garlic for 1 minute until fragrant.

Pour 400 g of tomato purée into the saucepan.

Add the chopped basil to the tomato sauce.

Simmer the sauce on low heat for 10 minutes.

Spread the warm tomato sauce in a circular pool on a large serving plate.

Stack the baked kebab pieces upright in a pyramid shape on top of the sauce.

Drizzle some Greek yogurt over the top of the kebab pyramid.