Tantuni wraps are the heart and soul of Turkish street food: juicy, paprika-spiced lamb, sweet tomatoes, and punchy sumac onions, all enveloped in soft, warm lavash. Every bite feels like a trip to the bustling streets of Mersin, and now you can bring that delight right to your table thanks to this 5 from 3 votes
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Pin. Whether you’re looking to freshen up your weeknight routine or impress guests with bold, vibrant flavors, these wraps hit all the marks—aromatic, tangy, and achingly satisfying.
Ingredients You’ll Need
This iconic Turkish dish shines with just a handful of simple ingredients, each playing a crucial role in the flavor, tenderness, and vibrancy of the final wrap. Here’s what you’ll need to make the perfect 5 from 3 votes
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- Lamb: The star of the show; trim and thinly slice for melt-in-your-mouth texture and hearty flavor.
- Avocado Oil: Ensures a clean, high-heat sear and adds a lush, subtle richness to the meat.
- Kosher Salt: Brings out the natural flavor of the lamb and intensifies every bite.
- Paprika: Lends color and gentle warmth, making the filling intensely aromatic.
- Water: Helps keep the lamb juicy and recreates the authentic street food texture.
- Red Onion: Provides crunch and just the right sharpness for the sumac onion topping.
- Fresh Parsley: Delivers a burst of herbal freshness, beautifully balancing rich lamb.
- Lemon Juice: Adds brightness and zing to both onions and final garnishing.
- Extra-Virgin Olive Oil: Coats the onions, keeping them luscious and adding depth.
- Ground Sumac: The secret ingredient—tangy, winey, and deeply Turkish.
- Lavash: A pillowy-soft wrap that holds everything together and soaks up the juicy filling.
- Roma Tomatoes: Sweet, juicy, and the perfect foil to the smoky meat and tart onions.
- Lemon Wedges: For an extra squeeze of freshness when serving.
How to Make 5 from 3 votes
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Step 1: Braise the Lamb
Start by heating avocado oil in a Dutch oven over medium. Add the sliced lamb, cover, and let the magic begin. Stir every few minutes—this ensures the lamb cooks evenly. As it changes color and releases its juices, let it braise for 20 to 30 minutes until the liquid is nearly gone for that signature tenderness. At this stage, the lamb should be soft, fragrant, and ready for its next transformation.
Step 2: Prep the Sumac Onions
While the lamb is simmering away, thinly slice a red onion and toss it with chopped parsley, a big squeeze of lemon juice, olive oil, sumac, and salt. This is where your hands come in—massage everything together for a couple of minutes. The onions will soften and turn ruby-hued from the sumac, while the lemon sparkles through. Cover and set aside, letting the flavors meld for maximum impact.
Step 3: Fry the Lamb
Here’s where the deep flavor develops. Heat a wok until it’s smoking, swirl in oil, then add a portion of the braised lamb. Let the meat fry, absorb the oil, and gain a golden sear. Splash in a bit of water—this boosts tenderness and recreates Turkish tantuni’s unique moist texture. Finish with a sprinkle of salt and paprika. Repeat the process until all the lamb is crisped and fragrant.
Step 4: Warm the Lavash
A quick toast in a dry pan turns lavash pillowy and warm—never underestimate how much this brings the wrap together. Soft, warmed lavash makes rolling a breeze and holds in the juicy filling without tearing. Don’t skip this step!
Step 5: Assemble the Wraps
Lay a generous helping of the lamb in the center of the lavash, crown with juicy tomatoes and a heap of vibrant sumac onions. Fold one end over the filling, tuck it snug, then roll it up tight. Cut in half or serve as a bold U-shape—either way, prepare for a stunning taste of Turkey right at home. This is the moment your 5 from 3 votes
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Garnishes
Amp up the color and flavor by showering the wraps with extra parsley and a scattering of sumac. Lemon wedges on the side invite everyone to customize their own squeeze of zing; a dash of chili flakes is a bonus for spice lovers. These little touches transform your wrap from satisfying to truly memorable.
Side Dishes
Serve your tantuni wraps with crisp, cooling sides: think Turkish shepherd’s salad (chopped cucumbers and tomatoes), lightly pickled vegetables, or even simple golden fries. They’re meant to be handheld and casual, so keep the accompaniments easygoing and fresh for the full 5 from 3 votes
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Creative Ways to Present
Let your creativity run wild—wrap the tantuni tightly in parchment for a street-style vibe, or serve as an appetizer platter with the wraps cut into smaller portions for passing around. For something unique, pile the filling over salad greens and broken lavash chips for a deconstructed, knife-and-fork take on the classic.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the components separate: lamb, tomatoes, and sumac onions all store well in airtight containers in the fridge for up to three days. Assembled wraps can get soggy, so build them fresh when serving for best results.
Freezing
The cooked lamb filling freezes beautifully—let it cool, pop it in a freezer-safe bag or container, and stash it away for up to two months. Thaw overnight in the fridge when you’re ready to relive your 5 from 3 votes
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Pin moment. Avoid freezing the lavash and sumac onions, as their delicate textures don’t recover well.
Reheating
To bring the lamb back to life, gently reheat in a skillet over medium heat with a splash of water or oil. This keeps it juicy and prevents drying out. For a true street-food feel, let it sizzle and brown slightly. Microwave only as a last resort—your taste buds will thank you.
FAQs
What cut of lamb is best for tantuni?
Choose a tender cut like leg or shoulder, trimmed of fat and silver skin. Thin slicing is key! This ensures the lamb cooks quickly, absorbs flavors, and stays luscious in your 5 from 3 votes
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Can I substitute the lamb?
Absolutely! Beef or even chicken thighs make great substitutes, though lamb is traditional. Just tweak cooking times; chicken cooks fastest, beef may need a touch more time to get perfectly tender.
Is it possible to make these wraps spicy?
Of course! Add a pinch of chili flakes to the lamb while frying, or offer fresh sliced chilies at the table. Turkish cuisine often balances spice and acidity, so adjust to suit your personal heat tolerance in your 5 from 3 votes
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What if I can’t find lavash?
No worries—soft flour tortillas or Middle Eastern flatbreads are great stand-ins. The goal is something pliable and soft that can roll up and soak in all those juicy flavors.
Can I make this vegetarian?
Yes! Try sautéed oyster mushrooms or a hearty roasted eggplant filling. The sumac onions and tomatoes shine just as brightly with a plant-based base, so get creative and transform your 5 from 3 votes
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Final Thoughts
Tantuni wraps promise an adventure in every bite—juicy lamb, sweet-and-tart toppings, and a symphony of textures, all wrapped up in warm lavash. With this 5 from 3 votes
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Pin on hand, you’re just an hour away from a Turkish street food experience that’s as vibrant as it is delicious. Gather your favorite people and let the flavors of Turkey light up your kitchen!
Delicious Turkish Tantuni Lamb Wraps in Lavash
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 Wraps 1x
- Category: Appetizer, Dinner, Lunch, Main Course
- Method: Pan-Fry
- Cuisine: Turkish
- Diet: Halal
Description
Tantuni wraps are a classic Turkish street food packed with flavorful lamb wrapped in warm lavash with ripe tomatoes and tangy sumac onions. This recipe captures the essence of authentic Turkish cuisine, perfect for a delicious and satisfying meal.
Ingredients
For the Lamb:
- 2 pounds lamb, trimmed and cut into thin slices
- 6 tablespoons avocado oil, divided
- 3 tablespoons water, divided
- 3 1/2 teaspoon kosher salt, divided
- 6 teaspoon paprika, divided
For the Sumac Onions:
- 1 large red onion, thinly sliced
- 1 cup fresh parsley leaves, finely chopped
- lemon juice, 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ground sumac
- 1/2 teaspoon kosher salt
For the Wraps:
- 3 large lavash
- 2 medium Roma tomatoes, peeled and diced
- 1 lemon, cut into wedges, for garnish
Instructions
- For the Lamb: Warm the oil in a Dutch oven over medium heat. Add the lamb, cover, and bring it to a boil. Stir every 3 minutes to ensure even cooking. When the lamb changes color and starts releasing water, continue cooking over medium heat for 20-30 minutes until the water reabsorbs. Set it aside.
- For the Sumac Onions: Meanwhile, chop the tomatoes and prepare the sumac onions by tossing onions, parsley, lemon juice, kosher salt, and olive oil in a bowl. Massage to combine for 2-3 minutes. Cover and set aside.
- For the Wraps: Preheat a wok and add 2 tablespoons of oil. Let the pan heat until it is smoking. Add a third of the lamb to the center of the pan and fry it. Once the meat absorbs the oil, add some water. Season with 1½ teaspoons of salt and 2 teaspoons of paprika and stir to combine. Repeat with the remaining ingredients. Warm the lavash in a pan before rolling the wraps. Fill the wrap with some of the lamb mixture and top it with fresh tomatoes and sumac onions. Take one end of the lavash and use it to cover the lamb and toppings. Tuck it underneath and continue to roll. Cut the lavash in half or form it into a U-shape to serve.
Notes
- Trim the fat and remove the silver skin from the lamb for tender, even cooking.
- You don’t need to add water to the Dutch oven as the lamb cooks. Like kedjenou, the lamb releases natural juices that tenderize the meat and infuse it with rich flavor.
- After boiling, the lamb fries in a pan called a tantuni tavasi. Since I don’t have access to one (and probably you don’t either), use a hot wok, karahi, or heavy-bottomed pan.
- I keep a glass of water next to the wok to use as the lamb fries. Add it, as necessary, once the lamb begins to absorb the oil.
Nutrition
- Serving Size: 1 Wrap
- Calories: 740 kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 48g
- Saturated Fat: 13g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 55g
- Cholesterol: 180mg
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