Tantuni Wraps Recipe

I perfected my tantuni wraps, a street-food classic that deserves a place among top Wrap Recipes, featuring thinly sliced beef, a special herb mixture, and a little-known twist.

You have to try my tantuni wraps! Special Turkish street food made with beef and a special herb mixture that is simply delicious!

I fell for the sizzle the first time, the very thinly sliced beef caramelizing in a hot pan, then that bright pop of sumac at the finish. It feels like a street stall memory mashed into something you can fold and eat, messy and unapologetic.

If you like Turkish Recipes or are hunting new Wrap Recipes to show off, this one sneaks up on you, trust me. Its simple but somehow keeps you thinking about it all week.

Ingredients

• Beef: Lean protein, iron rich, gives savory chew, can be a bit fatty sometimes.
• Butter: Adds silkiness and richness, boosts flavor, mostly saturated fat so use a bit.
• Tomatoes: Juicy, bring acidity and sweetness, add fiber and vitamin C, fresh pop.
• Parsley: Bright herb, adds fresh green lift, vitamin K and antioxidants, not just garnish.
• Lemon: Sharp tang, cuts through richness, adds vitamin C and a lively sour note.
• Sumac: Raspberry like sour spice, earthy, gives citrusy punch without extra liquid.
• Lavash: Thin flatbread, wraps everything neat, mostly carbs, toasts well or warms fast.

Ingredient Quantities

• 500 g (1.1 lb) beef, very thinly sliced or finely diced (sirloin or round)
• 2 tbsp unsalted butter, room temp
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely diced
• 1/2 cup fresh parsley, chopped
• 1 lemon, juice (you’ll probably want a bit more sometimes)
• 1 tsp pul biber or Aleppo pepper flakes
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp sumac
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 4 to 6 lavash or thin flatbreads (yufka or tortillas)

How to Make this

1. Partially freeze the beef 20 to 30 minutes if needed so it’s easy to slice paper thin or finely dice it, then season lightly with half the salt and pepper.

2. Heat a large heavy skillet over medium high, add the butter and olive oil until butter melts and foams, this gives the meat that rich street food flavor.

3. Add the finely chopped onion and cook 2 to 3 minutes until soft but not brown, stir often so it sweats evenly.

4. Turn the heat up a bit, add the beef in a single layer if you can, sear and break it up quickly with a spatula so it stays tender, cook until mostly browned.

5. Sprinkle in the pul biber, sweet paprika, ground cumin, the rest of the salt and pepper, and keep stirring so the spices coat the meat and toast a little, this step pulls the flavor together.

6. Add the diced tomatoes and cook another 2 to 4 minutes until they soften and give off juice, then fold in the chopped parsley and squeeze in the lemon juice, you’ll probably want a bit more sometimes so taste and adjust.

7. Finish with the sumac stirred in or sprinkled on top for tang, check seasoning and add more salt, pepper, lemon or pul biber to your taste.

8. Warm the lavash or flatbreads briefly in a dry skillet or oven until pliable, spoon generous amounts of the beef mixture onto each, sprinkle extra parsley or sumac if you like, then fold or roll tight.

9. Serve immediately with lemon wedges on the side for squeezing, the wraps are best hot and slightly messy like the real street version.

10. Tip: cook in small batches on very high heat for the best sear, and if you want ultra thin slices freeze the beef a bit longer; using a cast iron pan gives nicer caramelization.

Equipment Needed

1. Large cutting board and a very sharp chef’s knife, or a meat slicer if you got one, for paper thin slices
2. Rimmed baking sheet or shallow tray to partially freeze the beef on
3. Large heavy skillet (cast iron recommended) for the best sear
4. Sturdy spatula and a wooden spoon to break up the meat and stir
5. Measuring spoons and a tablespoon for spices, salt and butter
6. Medium bowl for mixing parsley, lemon and diced tomatoes
7. Tongs or a couple of forks to handle the flatbreads and serve
8. Citrus reamer or small juicer and a small bowl to catch the lemon juice

FAQ

Tantuni Wraps Recipe Substitutions and Variations

• Beef: swap with thinly sliced lamb (shoulder or leg), boneless chicken thigh cut into strips, or for a vegetarian take use seitan or firm tempeh sliced thinly, just cook times will change a bit
• Butter + olive oil: use all olive oil for a lighter finish, ghee for a nuttier note, avocado or sunflower oil if you want neutral flavor, or vegan butter to keep it dairy free
• Sumac: no sumac handy? use extra lemon zest plus a little more lemon juice and a pinch of salt for that tart tang, or try a drizzle of pomegranate molasses or a splash of red wine vinegar
• Lavash / flatbreads: swap for flour tortillas, pita or yufka, or go low carb with large romaine or butter lettuce leaves, warm any bread briefly so it folds without cracking

Pro Tips

– Partially freeze the beef so it slices paper thin, and cut across the grain for tenderness. If the slices still flop, freeze a little longer. Season lightly at first so you can adjust later.

– Use a very hot pan and cook in small batches so the meat sears instead of steams. Add butter plus a splash of oil for richer flavor and better browning. Cast iron if you have it gives nicer caramelization.

– Add tomatoes only near the end so they just soften and release juice, then fold in parsley and taste before you squeeze more lemon. Sumac and extra lemon are best added at the finish, not while cooking.

– Warm the flatbreads until just pliable, assemble and eat right away. If you must prep ahead keep the meat separate from the bread and reheat briefly in a hot skillet, then finish with fresh lemon and parsley so it tastes bright.