Description
A satisfying wrap featuring tender, spiced lamb cooked to perfection, complemented by sumac onions and fresh tomatoes.
Ingredients
Scale
- 500g (1.1 lb) boneless lamb leg or shoulder, sliced thin
- 2 tablespoons unsalted butter
- 60ml (¼ cup) water
- 1½ teaspoons ground cumin
- 1 teaspoon pul biber (Turkish red pepper flakes)
- ½ teaspoon sweet paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 medium red onions, halved and thinly sliced
- 1½ tablespoons sumac
- ½ teaspoon salt
- Small handful flat-leaf parsley, roughly chopped
- 4 sheets thin lavash bread
- 2 medium tomatoes, deseeded and finely diced
- 1 lemon, cut into wedges
- Pickled green peppers, served alongside
Instructions
- Make the sumac onions first. Place the sliced red onion in a bowl. Add the sumac and salt. Massage the mixture for 2 minutes until softened.
- Cook the lamb by heating a skillet over high heat and adding butter. Once melted, add lamb and water, cooking gently for 60–90 seconds.
- Fry and season the lamb after water evaporates. Add cumin, pul biber, paprika, black pepper, and salt. Cook for another 2–3 minutes.
- Warm the lavash on the lamb. Reduce heat and press a sheet of lavash onto the lamb to absorb flavors.
- Assemble the wrap with lamb, sumac onions, diced tomato, and lemon. Roll tightly and serve immediately with pickled peppers.
Notes
Eat tantuni immediately for the best flavor and texture. It is not suitable for make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg