Tantuni-style wraps

Tantuni-style wraps

Tantuni

By
From
Istanbul
Serves
2-4
Photographer
Steven Joyce

These wraps are late-night favourites in Istanbul, where piles of ready cooked meat (beef or sometimes lamb) are set out each night, waiting to be reheated, spiced and tucked into breads, along with piles of herbs, onion and mint. I prefer to cook the steak through as they often do, but you can also serve it with rare steak strips, rather than cooking it slightly first.

Ingredients

Quantity Ingredient
1/2 onion, very finely sliced
1/4 teaspoon salt
5 tablespoons flat-leaf parsley, roughly chopped
2 teaspoons sumac, (optional)
3 tablespoons mint leaves
4 Lavaş
or 4 pitta pockets
or 4 tortilla wraps
or 4 chunks white baguette, split open
1 x 300g beef steak or minced lamb
1 teaspoon ground cumin
knob butter
2 juicy tomatoes, deseeded and finely chopped
3 tablespoons hot water
lemon, for squeezing over to serve
salt and freshly ground black pepper
plain turkish or greek-style yoghurt, (optional)
pickled chillies, (optional)

Method

  1. Mix the onion, salt, parsley, sumac (if using) and mint together in a bowl and set aside. Warm the breads under a medium heat in the grill (broiler).
  2. Cook the steak briefly over a very high heat so that it caramelises on the outside and is blue to rare inside, then slice it into thin strips. (If using lamb, thoroughly brown the mince.)
  3. Return the meat to the very hot pan and add the cumin and butter. Fry over a high heat for 1 minute and then add half of the chopped fresh tomatoes, salt and pepper and the hot water. Cook for 1 minute more, stirring.
  4. Pile each of the breads with a quarter of the meat and a good splash of the pan juices. Add a handful of the onion and herb mixture, a squeeze of lemon and a scattering of the remaining fresh tomatoes. Wrap up and eat immediately. Add a dollop of yoghurt and pickled green chillies, if you like.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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