Tantuni Recipe
Authentic Mersin-style beef Tantuni with finely chopped meat, paprika, tomato, parsley, onion, lemon, and warm lavash.
Ingredients
- 1 lb 450 g beef, cut into very small cubes
- 1 cup 240 ml water
- 2 tbsp neutral oil
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes optional
- 1 tsp salt or to taste
- 2 medium tomatoes finely diced
- 1 small onion thinly sliced
- 1/2 cup flat-leaf parsley finely chopped
- 1 green pepper finely sliced, optional
- 1 tsp sumac optional
- 4 large lavash breads
- 1 lemon cut into wedges
- Pickled peppers optional
Instructions
- Cut the beef into small, uniform cubes about 1/4 inch in size.
- Add the beef and water to a saucepan. Simmer for 15–20 minutes until the meat is tender and most of the water has evaporated.
- Prepare the tomatoes, onion, parsley, and optional green pepper. Rub sumac into the onion if using.
- Heat a large flat skillet or griddle over medium-high to high heat and add the oil.
- Add one portion of cooked beef with a small spoonful of cooking liquid. Season with paprika, optional red pepper flakes, and salt.
- Toss for 1–2 minutes until the beef is sizzling and coated in the seasoned juices.
- Lay one lavash over the meat for 10–15 seconds to warm and soften it.
- Place the warmed lavash on a clean surface and add the hot beef, tomato, onion, parsley, and optional green pepper.
- Squeeze a small amount of lemon over the filling and roll tightly.
- Repeat with the remaining portions and serve immediately.
Notes
Cut the beef very small for the correct Tantuni texture.
Do not overcrowd the pan.
Use only a small amount of cooking liquid during the final sauté.
Use a wide, properly heated Tantuni pan.
Keep tomatoes relatively dry.
Warm lavash briefly rather than soaking it in the meat juices.
Add lemon at the end.
Serve each wrap immediately after assembly.
Do not overcrowd the pan.
Use only a small amount of cooking liquid during the final sauté.
Use a wide, properly heated Tantuni pan.
Keep tomatoes relatively dry.
Warm lavash briefly rather than soaking it in the meat juices.
Add lemon at the end.
Serve each wrap immediately after assembly.