Turkish Tantuni Wraps
Serves 4
Adapted from Silk Road Recipes
For Onion Herb Mixture:
1½ cups onion, diced (about 1 medium onion)
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)
Tomatoes, chopped
For Onion Herb Mixture:
In a bowl combine the onion, parsley, mint, paprika, sumac, and salt. Mix well and set aside.
For Beef:
In a large mixing bowl, add the beef, vegetable oil, paprika, sumac, cumin, cayenne, and salt and mix everything together.
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 minute for a few minutes until no longer pink.
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.
Cook the meat until the water has evaporated and the meat has become saucier. Remove from heat.
For Wraps:
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.
Enjoy!