🌯 Tantuni

Name: Tantuni
Total time: 30 min
Yield: 4
Cuisine: Turkey · Mersin
Ingredients: 400 g lean beef, cut into very thin strips; 4 thin lavash flatbreads; 2 tomatoes, diced; 1 onion, thinly sliced; 1 bunch parsley, chopped; 1 tsp chili flakes, 1 tsp cumin, salt; 1 tbsp vegetable oil; Lemon wedges to serve

Origin: Turkey · Mersin

550kcal

per serving · 250 g

220kcal

per 100 g

32 gProtein13 g / 100 g

28 gFat11 g / 100 g

40 gCarbs16 g / 100 g

Tantuni is a Turkish street wrap of finely chopped beef stir-fried on a wide, shallow pan with a splash of water and hot pepper. The juicy meat is rolled in thin lavash together with diced tomato, onion and plenty of parsley. It is spicy, moist and quick to eat, and is usually served with lemon and pickled peppers on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: lavash

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

beeflavashtomatoonionparsleyspices

Recipe

4 servings30 min

Ingredients

400 g lean beef, cut into very thin strips
4 thin lavash flatbreads
2 tomatoes, diced
1 onion, thinly sliced
1 bunch parsley, chopped
1 tsp chili flakes, 1 tsp cumin, salt
1 tbsp vegetable oil
Lemon wedges to serve

Method

Boil the beef strips in salted water for 10 minutes, then drain.
Heat the oil in a wide pan, add the beef, chili and cumin and stir-fry with a splash of water until the meat is juicy and coated.
Mix the onion with parsley and a pinch of chili.
Warm the lavash briefly on the pan so it soaks up the juices.
Fill each lavash with beef, tomato and the onion-parsley mix, roll tightly and serve with lemon.

How to make it lighter

Use a lean cut of beef and trim visible fat before cooking.
Keep the oil to 1 tbsp for the whole batch — each extra tablespoon adds about 120 kcal.
Load up on tomato, onion and parsley and use half the meat for a lighter roll.

History

Tantuni is closely associated with the southern Turkish city of Mersin, where it is sold from small street stalls. The local story credits its spread to vendors in the mid-20th century, though no single inventor is certain. Today it is found in tantuni shops across Turkey.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →