In a large bowl, place the ground beef, breadcrumbs, grated onion, beaten egg, finely pressed garlic, salt, ground cumin, red pepper flakes, and ground black pepper and combine all very well. And then cover the bowl with stretch film and let the mixture rest and settle in the fridge for 30 minutes.

Have a small bowl of water with a drizzle of olive oil to prevent the kofte mix stick to your hands while shaping the kofte rolls.

Preheat the fan oven to 180C/350F.

Place baking paper on a large baking pan and set aside. Dip your hand in the oily water and take about a small apple size of kofte mixture in your palm and then log roll it for about 12 cm length and gently pat to flatten.

Repeat this until the all kofte mixture end and place them side by side on the baking tray with about 3-4cm space between them. You will have a total of 10 Beyti kofte rolls.

Bake the kofte rolls in the preheated oven for about 25 minutes.

Once Beyti kofte rolls are baked, take out the baking tray from the oven and reduce the oven temperature down to 160C fan.

Place the Beyti kofte rolls one by one on a large plate and set aside.

Place and pat the thin flour tortillas over the Beyti kofte tray, for the tortillas, to soak up the kofte juice and then place them on a dry and clean surface.

Place 2 (two) Beyti kofte rolls end to end to each thin dough tortilla to make one long roll. Roll them tightly with a log roll shape. Then cut the log rolls into 4 or 5 equal pieces.

Place a clean baking paper on the baking tray and place this Beyti rolls seam-side down to the baking tray. Repeat this until all remaining kofte rolls finish.

Brush the top of the tortilla rolls with a little olive oil. And bake them for about 5 minutes. This will make tortilla rolls crispy.

While the Beyti kofte rolls are baking, you need to start to prepare the tomato sauce. Pour in olive oil over a frying pan and put chopped garlic. Sauté for about one minute on medium heat. And then add the grated tomatoes and tomato paste and ground red pepper and combine them all well. Simmer on medium to low heat for about 3 minutes.

After you finish the tomato sauce now it is time to make the garlic yogurt mix. Combine the chopped garlic with the yogurt and set aside at room temperature.

Now it is time to arrange the Beyti kebab plate.

Remove the baked rolls from the oven and place the Beyti rolls in a circle shape on a serving plate and place the garlic yogurt mix in the middle of the plate.

Drizzle tomato sauce over the Beyti rolls and over the garlic yogurt. Garnish with chopped parsley

Serve.