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Tantuni

Serves 4 to 6 Entree meat

Tantuni

In the coastal city of Mersin, tantuni is a beloved street food that finds its way into home kitchens, especially when gatherings call for something both simple and satisfying. This dish is not reserved for special occasions, but rather a staple of everyday life, where the generous use of fat and a careful hand with salt create a meal that's meant to be shared. The home version captures the essence of Mersin's culinary spirit, where the focus is on straightforward cooking that delivers big on flavor.

A proper tantuni is a dance of textures and tastes, with finely chopped beef imbued with the depth of cottonseed oil and the bright tang of sumac onions. Wrapped in soft lavash, each bite melds the savory richness of the meat with a peppery kick, balanced by the subtle sweetness of the onion. It's a dish designed for communal enjoyment, inviting everyone around the table to partake in its simple, yet deeply satisfying flavors.

Ingredients

  • 500 gfinely chopped beef
  • 2 tbspcottonseed oil
  • sumac onions — to serve
  • lavashto wrap
  • to tastefine sea salt and black pepper

Method

  1. Start by placing 500 g of finely chopped beef in a large bowl. Season the meat generously with fine sea salt and freshly ground black pepper, ensuring each piece is well-coated. This step enhances the natural flavors of the beef and prepares it for browning.
  2. In a large, heavy-bottomed skillet or shallow pan, heat 2 tablespoons of cottonseed oil over medium-high heat. Once the oil is shimmering, add the seasoned beef in a single layer. Allow the meat to brown without stirring for a few minutes, so each piece develops a deep, rich color. This caramelization is key to building flavor in your Tantuni.
  3. Once the beef has browned on one side, stir it gently to turn and brown the other sides. Continue cooking until all pieces are evenly colored, adjusting the heat as necessary to prevent burning. The beef should have a deep brown crust, signaling it is ready for the next step.
  4. Reduce the heat to medium and add a small splash of water to the pan, just enough to create steam. Cover the pan with a lid and allow the beef to braise gently. This step will tenderize the meat, and you'll know it's ready when it is easy to break apart with a fork and has absorbed the flavors from the pan.
  5. Remove the lid and taste a piece of the beef to check for seasoning. Adjust with more salt and pepper if needed. The beef should be flavorful and tender, with a slightly juicy texture.
  6. To serve, place the beef onto lavash bread, adding sumac onions for a tangy contrast. Wrap the lavash tightly around the beef, and enjoy your Tantuni with a side of rice or a fresh salad, sharing it as is traditional in Mersin.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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