During a visit to Switzerland in 1961, Beyti Güler was inspired by the renowned butcher Möller's way of preparing meat. When he returned home, he introduced a dish consisting of roasted lamb fillets wrapped in strips of lamb cutlet fat. It came to be named after him when the kebap's fame spread all over the world.
References[change | edit source]
- "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines magazine (12): 1–4. 2000. http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1.