Turkish Tantuni Wraps


Serves 4

Adapted from Silk Road Recipes

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For Onion Herb Mixture:

  • 1½ cups onion, diced, red or white (about 1 medium onion)

  • ¼ cup cherry tomatoes, quartered

  • 1 tablespoon lemon juice

  • ½ cup fresh parsley, coarsely chopped

  • ¼ cup fresh mint, coarsely chopped

  • ½ teaspoon paprika

  • ½ teaspoon sumac

  • ¼ teaspoon salt

For Beef:

  • 1 pound (500 grams) ground beef or lamb

  • 1 tablespoon vegetable oil

  • ½ teaspoon paprika

  • ½ teaspoon sumac

  • ½ teaspoon ground cumin

  • ½ teaspoon cayenne powder

  • ½ teaspoon salt

  • 1 tablespoon butter

  • ¼ cup water

For Wraps:

  • Lavash (or tortillas)


For Onion Herb Mixture:

  1. In a bowl combine the onions, tomatoes, lemon juice, parsley, mint, paprika, sumac, and salt. Mix well and set aside.

For Beef:

  1. In a large mixing bowl, add the beef, vegetable oil, paprika, sumac, cumin, cayenne, and salt and mix everything together.

  2. Heat a skillet over medium high heat. As the skillet is heating up, add the butter and let it melt. Once melted, add the seasoned beef and use a wooden spoon to break down the beef into bite-sized pieces. Cook the meat for a few minutes until no longer pink.

  3. Add the water and let it mix with the meat. Lay a skillet sized piece of lavash on top of the skillet and let it steam for a minutes.

  4. Cook the meat until the water has evaporated and the meat has become saucier. Remove from heat.

For Wraps:

  1. Remove bread and lay it on your work surface. Add a few tablespoons of the onion mixture in a row across lower part of bread, then a row of tomatoes and then some beef. Roll and wrap, cut in half, if you desire.

  2. Enjoy!

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Spicy Roasted Red Pepper Pasta with Whipped Feta and Chorizo