Tantuni
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!
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
Instructions
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Start by trimming off any excess fat from your lamb. Make sure not to discard that fat as it can be used in many other recipes to add flavor.
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Cut the meat into small dices about 1/4 inch size dice. You need the meat to be small as it will cook in no time by sautéing in a skillet.
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Preheat a heavy duty skillet over high heat, we used cast iron. And add the butter and chunks of lamb fat.
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Cook until the fat releases all its flavors and has melted into the skillet.
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Add in the lamb along with the spices and mix well.
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Keep stirring until the lamb is no longer pink on the outside, and has absorbed the spices well. This takes anywhere between 12-15 minutes. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.
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If you feel the lamb has dried out, and no more liquid is in the pan, add in 1/4 cup of water or stock and let it simmer for 2 minutes before turning off the heat.
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To make the onion salad—mix all ingredients in a small bowl.
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To assemble the Tantuni, take one lavash bread at a time and press it firmly over the lamb in the skillet. Let the bread soak in the spices and sauce from the pan.
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At that point you can start piling the filling in a single layer. The lamb, onion salad and diced tomatoes.
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Roll the bread to make a cylinder-like roll. You may cut it in half or even into smaller bites.
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Serve right away with an extra sprinkle of sumac.
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ENJOY
Recipe Video
Recipe 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.