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We are presenting a delicious recipe that will enliven iftar tables on the 20th day of Ramadan: Homemade Beyti Sarma. One of the most beloved dishes of Turkish cuisine, Beyti Sarma is both practical and visually appealing. It is an ideal option for those looking for a Ramadan recipe. In this article, you will find everything from the history of Beyti Sarma to its preparation and its importance on sahur tables.
Turkish cuisine is extremely rich in meat dishes. Among this richness, Homemade Beyti Sarma holds a special place with its unique flavour and presentation. Named after the famous Turkish kebab master Beyti Güler, this dish consists of minced meat wrapped in thin flatbread, creating a feast for the table.
Beyti Sarma differs from classic kebab recipes by combining both meat and sauces into a harmonious taste. It is particularly recommended for the 20th day iftar menu during Ramadan, offering a dish that is both satisfying and visually appealing.
Beyti Sarma emerged in the 1960s. Beyti Güler, the owner of a famous Istanbul kebab restaurant, wanted to present kebabs in a more elegant and practical way to his customers. Minced meat wrapped in thin flatbread, topped with special sauces, was his innovation. Over time, Homemade Beyti Sarma became a staple in home kitchens and a must-have on Ramadan recipe lists.
During Ramadan, meals need to be both light and filling. Beyti Sarma, with its protein-rich minced meat and flatbread, becomes the star of iftar tables. It is particularly suitable for the 20th day iftar menu, complementing both traditional and modern tastes.
Now, let's prepare the Homemade Beyti Sarma step by step. This recipe is suitable for both beginners and experienced cooks.
500 grams of minced meat (preferably a mix of beef and lamb)
1 onion, grated
2 cloves of garlic, crushed
1 teaspoon black pepper
1 teaspoon red pepper flakes
Salt
4 thin flatbreads
2 tablespoons butter
1 small glass of tomato puree
1 small glass of water
Sauté the grated onion and crushed garlic in butter.
Add the minced meat and cook over medium heat.
Season with salt, black pepper, and red pepper flakes. Cook the mixture for 5–7 minutes.
Lay the thin flatbreads on a clean surface.
Spread the minced meat filling in the center of each flatbread.
Fold the edges and roll them into a cylindrical shape.
In a small saucepan, mix the tomato puree and water.
Cook over medium heat until the sauce thickens.
Arrange the rolled Beyti Sarma on a baking tray and pour the sauce over them.
Bake in a preheated oven at 180°C for 15–20 minutes.
Drizzle with butter and serve hot.
Serve with yoghurt or onions sprinkled with sumac.
Ideal for the 20th day iftar menu, providing both a main course and a visual feast.
Choosing the right foods at sahur is key to staying energetic throughout the day. Protein-rich dishes like Homemade Beyti Sarma help keep you full for longer. Eggs are also essential on sahur tables.
High in protein
Slow to digest, providing long-lasting satiety
Rich in vitamins and minerals
For those who want to enjoy Beyti Sarma at sahur, boiled eggs can be served alongside.
This combination creates a delicious and energy-boosting meal.
Perfect for staying full during busy days of Ramadan.
Homemade Beyti Sarma is not only delicious but also visually impressive, making it the star of iftar tables. Recommended for the 20th day iftar menu during Ramadan, this dish appeals to both traditional and modern palates. Complement it with yoghurt or a light salad to enrich your table.
With this Ramadan recipe, you can offer your family and guests an unforgettable iftar experience. By combining it properly at both iftar and sahur, Homemade Beyti Sarma makes your meals both tasty and satisfying.
27.02.2026
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