Tantuni Recipe

I absolutely love this recipe because it combines the rich flavors of beef or lamb with the aromatic spices of paprika and cumin, creating a mouthwatering dish that’s both comforting and exciting. Plus, wrapping it all up in soft lavash with a fresh squeeze of lemon and a dollop of yogurt makes for a meal that feels indulgent yet refreshingly light, perfect for a cozy night in or a fun meal with friends!

Tantuni is a delicious Turkish street food that I love, notable for the rich flavors from tender beef or lamb. I enjoy using olive oil, paprika, and cumin to bring out the taste of the meat.

I like using chopped onions, tomatoes, and bell peppers to increase the meat’s nutritional value while bringing a vibrant touch.

Ingredients

Beef or Lamb:
Valuable wellspring of protein and essential nutrients.

Furnishes delightful taste.

Olive Oil:
Fats that promote heart health lend richness to the dish.

Onion:
Imparts natural sweetness and rich flavor.

Is an antioxidant.

Tomatoes:
Rich in vitamin C and fiber.

Supplies acidity and juiciness.

Green Bell Pepper:
Textural contrast and crispness, plus an extra dose of vitamin C.

And a hint of sweetness, too.

Parsley:
Fragrant and full of flavor.

Incomparable nutritional value, chiefly in vitamin C.

Lavash or Tortilla Wraps:
Carbohydrate source; soft texture encloses the filling.

Ingredient Quantities

• 500g beef or lamb, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tomatoes, diced
• 1 green bell pepper, chopped
• 1 bunch fresh parsley, chopped
• 1 lemon, cut into wedges
• 6-8 lavash or tortilla wraps
• 1 cup yogurt (for serving, optional)

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef or lamb, thinly sliced, and sauté until browned and cooked through, 5 to 7 minutes.

2. Take the meat out of the skillet and set it aside. Put the remaining tablespoon of olive oil into the same skillet.

3. Finely chop the onion, and then add it to the skillet. Sauté the onion in the skillet until it is soft and translucent, which should take about 5 minutes.

4. Add the paprika, ground cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.

5. In the skillet, combine the browned meat with the thoroughly mixed onion and spice mixture.

6. Combine the diced tomatoes and chopped green bell pepper with the rest of the ingredients cooked in the skillet. Allow them to mix together in the skillet while cooking for an extra 5 to 7 minutes. This gives the diced tomatoes and chopped bell pepper ample time to warm up and soften in the dish.

7. Take off the heat and mix in the fresh parsley, finely chopped.

8. To put the tantuni together, place a serving of the meat and vegetable medley on each tortilla or lavash.

9. Add flavor by squeezing a lemon wedge over the filling, then roll the wrap up tightly.

10. If desired, serve the tantuni warm with a side of yogurt. Enjoy!

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Plate (for setting aside cooked meat)
7. Serving dish or platter (for assembling wraps)
8. Lemon squeezer (optional)

FAQ

• What is Tantuni?Tantuni is a street food from Turkey that is traditional. It is made with beef or lamb, but not just any beef or lamb. It is cut thin and cooked in a style that makes it very tender. The meat is seasoned with just the right amount of spice to make it flavorful without being overwhelming.
• Can I use chicken instead of beef or lamb?In Tantuni, you can easily switch out chicken for beef or lamb. Just be sure to cut it thinly so that it cooks evenly.
• How do I get the meat thinly sliced?To cut the meat into thin slices, it’s beneficial to chill it in the freezer for approximately 30 minutes before cutting. This firms up the meat, making it easier to cut into thin slices.
• Is Tantuni spicy?Tantuni is not very spicy in itself. The paprika that is used is usually sweet paprika, but if you want to adjust the spiciness level, you can use hot paprika or add some chili flakes.
• Can I prepare Tantuni in advance?The meat can be cooked beforehand, and the chopped veggies can be prepared in advance as well. However, for the best flavor and texture, it’s ideal to assemble and serve the wraps fresh.
• What is a good side dish for Tantuni?Accompanying Tantuni are a fresh salad or pickled vegetables. On the side is a liberal dollop of yogurt, a wonderful creaminess counterpoint.
• How should I store leftovers?Put any uneaten meat and vegetables in sealed containers in the fridge. Warm them gently and put them into new wraps.

Substitutions and Variations

For a lighter version, use chicken or tofu instead of beef or lamb.
If you want, substitute vegetable oil or sunflower oil for olive oil.
Substitute smoked paprika for paprika in order to achieve a more profound smoky flavor.
Replace black pepper with cayenne pepper for an added kick in your dishes.
When parsley can’t be found, it’s possible to use cilantro, but it will have a different flavor.

Pro Tips

1. Marinate for Extra Flavor Before cooking, consider marinating the beef or lamb with some of the cumin, paprika, and olive oil for at least 30 minutes. This can enhance the meat’s flavor and tenderness.

2. Use High Heat for Searing When browning the meat, ensure the skillet is hot to achieve a good sear. This adds depth and richness to the flavor of the meat.

3. Cook Onions Slowly When sautéing the onions, lower the heat slightly and cook them gently. This draws out their sweetness and enhances the overall flavor of the dish.

4. Toast the Wraps Lightly Before assembling the tantuni, briefly toast the lavash or tortilla wraps in a dry skillet or oven. This adds a nice texture and helps prevent them from becoming soggy once filled.

5. Adjust Spices to Taste The level of spice can be adjusted based on your preference. Add more paprika or cumin for an extra punch, or include a pinch of chili flakes for heat.