Weeknight Beyti Kebab (with Tortillas)

Steps

1. Preheat oven to 400°F (200°C).
2. Pulse the onion and garlic cloves in a food processor until finely chopped. Squeeze out excess moisture, then add to the ground beef in a bowl.
3. Add breadcrumbs, salt, paprika, cumin, black pepper, and tomato paste to the beef mixture. Mix well and divide into 4 equal portions.
4. Roll each portion of beef into a 1-inch wide log matching the width of a tortilla. Place each log near the bottom of a tortilla and roll up into a cylinder.
5. Cut each rolled tortilla into 1-inch wide pieces, being careful not to squeeze out the meat. Trim the tortilla ends.
6. Line an 11-inch, 2-inch deep pan with any tortilla scraps. Arrange the cut pieces snugly, seam side down, meat facing up. Use toothpicks if needed to keep seams closed.
7. Spray the tops with oil and bake for 20-25 minutes, then broil for 2-3 minutes until golden.
8. For the yogurt sauce: mix yogurt, minced garlic, dried mint, and salt in a small bowl. Set aside.
9. For the tomato sauce: melt butter in a small saucepan. Stir in tomato paste, water, Aleppo pepper, and salt. Simmer for a few minutes until slightly thickened.
10. Serve the baked beyti kebab rolls topped with yogurt sauce and tomato sauce.