Tantuni, the legendary street food of Mersin, is made by searing finely chopped beef in beef tallow over high heat and combining it with tomato, pepper and onion. Brightened with sumac and lemon, this wrap is enjoyed at any hour, whether for breakfast, brunch or a late-night bite.
Sear the finely chopped beef in melted beef tallow over high heat for 10 minutes, until it releases its liquid and that liquid cooks off.
Add the onion, tomato, green pepper and garlic, then toast with the cumin, chilli flakes and salt for 8 more minutes.
Warm the wraps in a dry pan for a few seconds to soften them.
Divide the seared meat over the centre of the wraps, top with parsley, sumac and a squeeze of lemon, then roll tightly.
Do not overcrowd the pan while searing the meat, or it will release liquid and boil instead of browning; cooking it in a few batches gives a crisper result. Allergens: contains wheat (gluten, wrap).
If you cannot find beef tallow, butter works as a substitute, though the tantuni's characteristic rich aroma and texture will change slightly.
Admin DadaGastro · verified in test kitchenDana 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?
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