Take your 1 small egg, 400 gr. (0,89 lb.) ground beef, 3 tbsp. breadcrumbs, 1 small onion (grated), 1-2 pcs. garlic (grated), 1/2 bunch parsley (optional), Black pepper, Red pepper flakes, Cumin, 1/2 tsp. salt in a container, knead about 10 minutes and put in the fridge to rest for about an hour.

Heat your oven to 175 °C (347 °F)

Make approximately 15 cm. (6 inches) long flat and thick kebabs from your mixture as you can see in below video.

Put a wax paper on your baking tray, align your kebabs in your tray and cook in your oven for about 10-12 minutes.

While waiting for the kebabs, put your 5-6 tbsp. butter in a saucepan and melt it. Add your 1 full tbsp. tomato paste into melted butter and sauté for about 3-4 minutes as stirring constantly. Add your 2 cup hot water and stir your sauce until your sauce get a liquid consistency.

Lay your pastry leaves on your counter, cut into two pieces from the middle and spread melter butter on them with a brush.

Align your kebabs through the wide side of the pastry leave and roll the pastry leave firmly.

Cut your beyti kebab as three finger thicknes slantwise.

Align your kebabs in your tray again and cook until the top fries.

Take your beyti kebab in your serving plate and pour you tomato sauce through.

Serve your meal with yogurt.