How to make Tantuni

Why cooks start here

Tantuni is cooked the way Mersin cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.