Tantuni
User Reviews
5.0
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 Tantuni
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Calories
360 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
Mediterranean, Turkish
Tantuni
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Tantuni is one of the most popular street foods of Southern Turkey, particularly the city of Mersin. You may think of it as a really tasty and easy lamb sandwich or wrap. Sharing step by step and video below—make sure you try it when you’re craving a tasty wrap!
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Ingredients
Lamb:
- 2 pounds American Leg of Lamb deboned, and cut finely into small cubes
- 1/2 teaspoon cumin
- 1 teaspoon each salt and pepper
- 1/2 teaspoon nutmeg
- 2 Tablespoons paprika
- 2 Tablespoons chili flakes
- 2 Tablespoons Pul Biber or add extra paprika and chili flakes
- 2 Tablespoons butter
- 1 teaspoon lamb fat
Onion Salad
- 2 White onions finely diced (or 1 large one)
- 1 cup parsley minced
- 2 Tablespoons sumac
- 1 1/2 teaspoons salt kosher or Mediterranean salt
Assemble:
- 6 lavash breads
- 2 cups diced tomatoes
- Extra sumac for sprinkling
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Notes
- Tantuni Recipe Tips Start by using American Lamb. A boneless cut such as a deboned leg of lamb or lamb sirloin work best. If you can’t find Turkish pul biber spice, use a blend of paprika and chili flakes. Cook the lamb very quickly over high heat so it doesn’t become rubbery or tough. If you feel the liquid has absorbed, add in 1/4 cup of water or stock to the lamb for a juicier meat. Lamb fat and butter are a great source of flavor here. Classically since Mersin is a city famous for cottonseed oil production, this recipe is made using cottonseed oil. While you can add sauces or salad ingredients to the Tantuni here as most wraps would have, we strongly urge you to try it the authentic way first. As simple and humble as this combination is, it truly is magical. Classically Tantuni is served whole and twisted or cut in half. You may also find it being served cut up into smaller slices like bite size pieces, but it’s not the traditional way.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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