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Homemade Tantuni
Turkish street wrap of finely diced, paprika-sautéed beef or chicken in soft lavash, topped with raw onions, tomatoes, parsley, and sumac.
| prepPreheat pan to medium-high heat for cooking lavash | ||||||
| 450–500 g beef (or chicken), finely diced | Sauté meat until browned | Add paprika, water; simmer 20–30 min until tender | Lay lavash, add meat, top with onions, tomatoes & parsley | Squeeze lemon, roll tightly & serve | ||
| 30 ml vegetable oil (traditionally cottonseed oil) | ||||||
| 1 tsp sweet paprika | ||||||
| 1–1.5 cups / 240–360 ml water (added gradually) | ||||||
| Salt to taste | ||||||
| 500 g flour (mix of bread flour and all-purpose) | Mix flour, sugar, salt & water; knead until smooth | Rest dough 15 min, divide into 8–10 balls | Roll each ball thin, cook 30 sec per side | Warm lavash, brush with paprika oil or meat juices | ||
| 275 ml water | ||||||
| 1 tsp sugar | ||||||
| 1 tsp salt | ||||||
| Optional: a drizzle of butter or oil | ||||||
| 1 medium onion, thinly sliced | Rinse onion, rub with salt & sumac | |||||
| 1 tsp sumac | ||||||
| Fresh parsley, separated into leaves | ||||||
| Diced tomatoes | ||||||
| Lemon wedges | ||||||
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