Tantuni (Mersin beef wrap) recipe

Thin beef simmered first, then stir-fried on a griddle with oil, wrapped in lavash with tomato, parsley and sumac. Mersin tantuni at home in a pan.

What goes with it?

Boil the meat
Put the meat in a pot with salted water. Skim off the froth when it boils, cook until tender and drain. Set aside a few spoonfuls of the cooking liquid.
Fry in the pan
Heat the oil until very hot in a wide pan or on a griddle. Fry the meat with the chilli flakes, cumin and black pepper over a high heat, stirring constantly.
Glaze with stock
Add the reserved cooking liquid and stir for another minute or two until the meat is glossy.
Oil the bread
Press one side of the lavash into the oil in the pan and warm it so the flavour of the oil passes into the bread.
Wrap
Put the meat, tomato and the onion mixed with sumac on the lavash. Add the parsley, wrap tightly and serve with lemon.

The thinner the meat is cut, the more tender the tantuni.
Cottonseed oil is used for the authentic flavour, so choose it if you can find it.
Do not overfill the pan. The meat will end up looking boiled instead of fried.

The meat keeps in the fridge for 2 days. The wrap should be eaten as soon as it is made.

Tantuni is a street food associated with Mersin. The beef is first boiled, then fried with little spice on a large griddle and wrapped in lavash.

Is tantuni made with beef?

The classic recipe uses beef. Chicken versions are also common, and the chicken is fried quickly without boiling.

Can I make it without a griddle?

Yes. A wide cast iron pan does the same job as long as it is heated thoroughly.