I was craving some Turkish comfort food for dinner the other day and realized preparing Beyti Kebap for one at home is much easier than I think.
For one person, which makes 2 skewers, simply chop one onion, one pointed red pepper, one clove of garlic and a bunch of parsley all together in a food processor. Knead this mixture well with 150 grams of ground beef, a little olive oil, salt, black pepper, cayenne pepper and spicy red pepper flakes to taste. For wrapping you can use tortillas, but I had yufka at home so I used that. I spread a small tomato paste and water mixture over the yufka, placed the meat mixture along the edge, folded it and cut the roll into 3 cm thick pieces. I threaded the pieces onto skewers and placed them in the smaller compartment of my Airfryer. At 200 degrees Celsius, 10 minutes is enough. I cooked mine for 12 minutes and the edges browned a bit too much. I served my Beyti over plain yoghurt mixed with crushed garlic and poured warm tomato and olive oil sauce on top. For the tomato sauce I cooked the leftover sauce from the spread I used over yufka with some tomato puree and olive oil.
As dessert, I was craving a simple yet fluffy “mozaik kek” (marble cake). For 9 slices using an 18×18 cm baking pan, I whisked 2 eggs with 100 grams of sugar until airy. Then I added 125 grams of sunflower oil, 150 grams of milk and 1 teaspoon of vanilla syrup. After that, I mixed in 200 grams of flour, 15 grams of baking powder and a pinch of salt. Do not overmix after adding the dry ingredients, just stir until smooth. Poured about 90% of the plain batter into the oiled pan. Then mixed 1 leveled tablespoon of cacao with the remaining batter and a little extra milk to pour it on top to create a marbled effect. Baked the cake in the Airfryer at 160 degrees Celsius for 35 minutes.
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I was craving some Turkish comfort food for dinner the other day and realized preparing Beyti Kebap for one at home is much easier than I think.
For one person, which makes 2 skewers, simply chop one onion, one pointed red pepper, one clove of garlic and a bunch of parsley all together in a food processor. Knead this mixture well with 150 grams of ground beef, a little olive oil, salt, black pepper, cayenne pepper and spicy red pepper flakes to taste. For wrapping you can use tortillas, but I had yufka at home so I used that. I spread a small tomato paste and water mixture over the yufka, placed the meat mixture along the edge, folded it and cut the roll into 3 cm thick pieces. I threaded the pieces onto skewers and placed them in the smaller compartment of my Airfryer. At 200 degrees Celsius, 10 minutes is enough. I cooked mine for 12 minutes and the edges browned a bit too much. I served my Beyti over plain yoghurt mixed with crushed garlic and poured warm tomato and olive oil sauce on top. For the tomato sauce I cooked the leftover sauce from the spread I used over yufka with some tomato puree and olive oil.
As dessert, I was craving a simple yet fluffy “mozaik kek” (marble cake). For 9 slices using an 18×18 cm baking pan, I whisked 2 eggs with 100 grams of sugar until airy. Then I added 125 grams of sunflower oil, 150 grams of milk and 1 teaspoon of vanilla syrup. After that, I mixed in 200 grams of flour, 15 grams of baking powder and a pinch of salt. Do not overmix after adding the dry ingredients, just stir until smooth. Poured about 90% of the plain batter into the oiled pan. Then mixed 1 leveled tablespoon of cacao with the remaining batter and a little extra milk to pour it on top to create a marbled effect. Baked the cake in the Airfryer at 160 degrees Celsius for 35 minutes.
Hope you enjoy!