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

Units Scale

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

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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