Tantuni (Turkish Steak Wraps)
User Reviews
5
Tantuni (Turkish Steak Wraps)
Description
Tantuni (Turkish Steak Wraps) highlights small pieces of flank steak cooked until golden and juicy, seasoned with paprika and optional Aleppo pepper for warmth. The steak is paired with a fresh salad of thinly sliced red onions massaged with sumac, chopped Roma tomatoes, and flat-leaf parsley, all brightened by lemon juice. These ingredients come together in lavash or burrito-sized tortillas, which are softened by the meat juices and salad, creating a moist wrap with contrasting textures and vibrant flavors.
The steak's caramelized edges and tender interior combine with the tangy, slightly acidic salad for a satisfying balance. The sumac brings an earthy citrus note to the onion, complementing the paprikas and fresh herbs. Preparing the tomato and parsley salad while cooking the steak allows for timely assembly. Wrapping these components in soft bread makes this dish portable and suitable for a casual lunch or dinner.
To handle the flatbreads, if using store-bought lavash that feels brittle, sprinkle with water and gently warm to soften, allowing it to soak in the meat juices. This soaking is key to achieving tantuni's distinctive moist texture. The recipe uses simple seasonal ingredients and can be adjusted with Aleppo pepper according to taste.
Substitute soft, burrito-size flour tortillas for lavash if the latter is unavailable or dry.Softening store-bought lavash by sprinkling water and warming helps prevent brittleness and aids absorption of flavors.Patience while pressing the bread to soak up meat juices is important to replicate authentic tantuni texture and taste.Visit specialty shops for quality Mediterranean ingredients like olive oils, honey, and spices to enhance the flavor.
Ingredients
- 1 onion thinly sliced into half moons, small; red variety
- 2 teaspoons sumac
- kosher salt
- 3 Roma tomato finely chopped
- 1 parsley finely chopped, flat leaf, bunch
- 2 lemon plural
- 1 teaspoon Aleppo pepper (optional)
- 1 1/2 pounds flank steak
- 1/4 cup extra virgin olive oil
- 2 teaspoons paprika
- 3/4 cup water hot
- 6 Lavash or substitute with burrito-size flour tortillas, see note, homemade, sheets
Instructions
- Make the sumac onions. Into a medium mixing bowl, add the onion, sumac, and a small pinch of salt. Use your hands to massage the seasoning into the onions, softening them and working in the flavor.
- Add more to the onions. Into the bowl with the onions, add the tomatoes, parsley, 1/2 teaspoon of the Aleppo pepper (if using), and more salt to taste. Juice in one lemon. Toss the ingredients together to combine, then slice the remaining lemon into wedges. Set the salad and lemon wedges aside while you cook the steak.
- Sear the steak. Trim the steak of any fat and slice into small pieces, each about the size of a sugar cube. Add the olive oil to a medium pan over medium-high heat. When the oil is shimmering (but before it starts to smoke), add the steak pieces. Stir until they expel and reabsorb their water and become golden, about 8 minutes.
- Finish the steak. Season the steak with the paprika, remaining 1/2 teaspoon Aleppo pepper (if using), and a large pinch of salt (about 1 teaspoon). Stir to coat, then add the water. Turn the heat to medium and allow the mixture to simmer for 5 minutes or so to slightly reduce.
- Soak the lavash. Turn the heat to low, keep the meat in the pan, and cover it with a piece of lavash. Carefully press with your hands or a spatula to encourage the bread to soak up the juice and soften from the steam. Be patient here—give the bread at least 30 seconds to soak in the flavor. The bread should be a nice golden hue.
- Build the wrap. Use tongs to transfer the lavash to your serving plate with the soaked side facing up. Spoon the meat in one thin line near the edge of the bread and spoon a little gravy from the pan over top. Add a line of the tomato and onion salad. Be careful not to overfill it.
- Roll and enjoy. Roll the lavash over the steak and salad, pulling towards you and rolling from top to bottom to make a long, extra skinny burrito or tube. Gently bend into a U-shape. Enjoy from both sides, squeezing fresh lemon juice into the top opening as you go. Your final bite will be the base of the U where all the delicious juices have pooled. Note: Depending on your lavash bread, the U-shape can be tricky! If your lavash starts to break, simply enjoy it more like a standard wrap or wrap it like a burrito.
- Repeat. Repeat the filing and rolling with the remaining lavash bread, enjoying the tantuni while it’s hot and fresh.
Notes
- Substitute soft, burrito-size flour tortillas if lavash is unavailable or too dry.
- Sprinkle lavash lightly with water before warming to soften and prevent brittleness.
- Press the flatbread gently to soak up the meat juices for authentic tantuni texture.
- Use fresh sumac to season onions for the best flavor in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6thin wraps
Amount Per Serving
Calories 4602 kcal
% Daily Value*
| Calories | 460.2kcal | 23% |
| Carbohydrates | 46.6g | 16% |
| Protein | 32g | 64% |
| Fat | 15.8g | 24% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 8.8g | 44% |
| Cholesterol | 68mg | 23% |
| Sodium | 369.4mg | 15% |
| Potassium | 559.3mg | 12% |
| Fiber | 3.7g | 15% |
| Sugar | 3.4g | 7% |
| Vitamin A | 707.8IU | 14% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 44.3mg | 4% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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