Sandwiches, burgers, and wraps
Tantuni, the legendary street food of Mersin, is made by sautéing finely chopped beef in suet over high heat, then combining it with tomatoes, peppers and onion. Brightened with sumac and lemon, this wrap is enjoyed at any time of day — for breakfast, at brunch or as a late-night snack.
Sauté the finely chopped beef in melted suet over high heat for 10 minutes, until it releases its juices and they evaporate.
Add the onion, tomatoes, green pepper and garlic. Season with cumin, Turkish red pepper flakes and salt, then sauté for a further 8 minutes.
Warm the lavash flatbreads in a dry pan for a few seconds until soft.
Divide the sautéed beef among the centers of the lavash flatbreads. Top with parsley, sumac and a squeeze of lemon, then roll up tightly.
Do not overcrowd the pan while sautéing the beef; otherwise, it will release its juices and stew. Cook it in batches for a crispier result. Allergen: contains wheat (gluten) from the lavash flatbread.
Dana kuşbaşı yerine kuzu eti kullanırsam pişirme süresi çok mu değişir, yoksa aynı 10 dakikada kavrulur mu? Ayrıca iç yağı bulamazsam editör notundaki gibi tereyağıyla yapmak tantuninin karakteristik tadını çok mu etkiler?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.