Authentic Turkish Beef Tantuni Wrap

Name: Authentic Turkish Beef Tantuni Wrap
Yield: 2 large wraps
Ingredients: 200g beef, cut into very small cubes; 1 tablespoon sunflower oil; 1/2 cup water; 1 teaspoon salt; 1 teaspoon ground sumac; 1 teaspoon chili flakes; 1/2 teaspoon ground cumin; 2 large thin lavash breads; 1 large red onion, thinly sliced; 1 bunch fresh parsley, chopped; 1 medium tomato, finely diced; 1 lemon, cut into wedges; 1/2 cup hot pickled peppers; Sumac and salt

Turco Table

3 days ago

2 min read

Authentic Turkish Beef Tantuni Wrap (Lavaş Tantuni)

Minced beef - Thin lavash bread - Red onion - Fresh parsley - Sumac - Pickled peppers - Lemon

Ingredients

For the Tantuni Meat:

• 200g beef, cut into very small cubes

• 1 tablespoon sunflower oil

• 1/2 cup water

• 1 teaspoon salt

• 1 teaspoon ground sumac

• 1 teaspoon chili flakes

• 1/2 teaspoon ground cumin

• 2 large thin lavash breads

For the Garnish:

• 1 large red onion, thinly sliced

• 1 bunch fresh parsley, chopped

• 1 medium tomato, finely diced

• 1 lemon, cut into wedges

• 1/2 cup hot pickled peppers

• Sumac and salt

Recipe Details & Quick Facts

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Servings: 2 large wraps

• Cost Level: Medium

Step-by-Step Instructions

Step 1: Start by preparing the garnishes. In a small bowl, combine the thinly sliced red onions, chopped parsley, and a pinch of sumac. Dice the tomato finely. Keep the lemon wedges and pickled peppers ready on the side.

Step 2: Heat a wide tantuni pan or large skillet over medium heat with a tablespoon of sunflower oil. Add the finely cubed beef and cook, stirring constantly, until the meat releases its juices and begins to brown slightly.

Step 3: Add the salt, chili flakes, and cumin to the meat. Pour in the 1/2 cup of water to create steam and moisten the meat. Cook until the water mostly evaporates, leaving the meat glistening. Keep it simmering on low heat.

Step 4: Lay one thin lavash flat over the simmering meat in the pan to absorb the flavors and soften for 30 seconds. Repeat for the other wrap.

Step 5: Transfer the warmed lavash to a plate. Spoon the cooked beef along the bottom third, top with the sumac-onion-parsley mixture, diced tomatoes, and pickled peppers.

Step 6: Tightly roll the lavash upwards into a firm cylinder wrap. Serve immediately while hot, alongside extra pickled peppers and lemon wedges.

Chef's Closing Tip

The secret to authentic tantuni is steaming the lavash directly over the bubbling meat just before wrapping, which gives the bread its signature soft yet savory texture.

The King of Street Food: Tantuni

Originating from the southern Turkish city of Mersin, Tantuni is a beloved street food that has captivated taste buds across the country. It starts with high-quality beef cut into microscopic cubes, cooked rapidly in a special pan with a blend of spices and water. The secret lies in steaming the very thin lavash right in the pan with the meat, creating a flavorful, soft, yet slightly crispy wrap that is unparalleled in texture and taste.