🇹🇷 Turkey · Food
Tantuni (Mersin-Style Sautéed Meat Wrap)
By eatmundo · July 5, 2026
Tantuni is a vibrant and flavorful street food from Mersin, featuring finely chopped beef or lamb sautéed quickly on a special flat griddle with a hint of cottonseed oil and vibrant spices. Wrapped in thin lavash bread with fresh herbs, tomatoes, and sumac-infused onions, it's a wonderfully aromatic and satisfying bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing the meat and salad. Finely dice 300g of beef tenderloin (or lamb leg) into tiny, uniform cubes, about 0.5 cm. For the accompanying salad, finely chop 1 small red onion and a generous bunch of fresh parsley, then combine them in a bowl and sprinkle with 1 teaspoon of sumac.
- 2
Heat a specialized Tantuni pan (or a large, heavy-bottomed cast-iron skillet) over high heat. Add 2-3 tablespoons of cottonseed oil (or a neutral vegetable oil). Cottonseed oil is traditional for its high smoke point and distinct flavor, so use it if available.
- 3
Once the oil is shimmering, add the finely diced meat to the hot pan. Stir-fry quickly for 2-3 minutes, spreading the meat in a single layer to sear. As it begins to brown, add a small splash (about ¼ cup) of hot water to the pan to create steam and help tenderize the meat. Cover briefly if your pan has a lid.
- 4
Continue to cook the meat until the water evaporates and the meat is tender, about 5-7 minutes. Season generously with 1 teaspoon of red pepper flakes (or more to taste), ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to coat the meat evenly.
- 5
Briefly warm 2-3 pieces of thin lavash bread on the pan, allowing them to absorb some of the meat's flavorful juices and become pliable. This adds a crucial layer of flavor and aroma to your wrap. Don't let them get crispy, just softened.
- 6
To assemble your Tantuni, place a warmed lavash on a clean surface. Spoon a portion of the seasoned meat onto the center. Top with some of the sumac-infused onion-parsley salad and a few slices of fresh tomato.
- 7
Squeeze a generous amount of fresh lemon juice over the filling. Carefully fold the lavash tightly into a wrap, ensuring all the delicious contents are securely enclosed. Repeat for remaining lavash and filling.
- 8
Serve your Tantuni immediately, hot off the griddle. It's often accompanied by pickled hot peppers and additional lemon wedges for those who love an extra zesty kick.
Frequently Asked Questions
What type of beef is best for Tantuni, and how should it be prepared?+
For authentic Tantuni, use lean beef cuts like sirloin or tenderloin, ensuring it's finely diced into very small, uniform pieces (around 0.5 cm) for quick and even cooking.
Can I substitute cottonseed oil in Tantuni, and what difference will it make?+
While cottonseed oil is traditional for its neutral flavor and high smoke point, you can substitute it with a neutral vegetable oil like sunflower or canola oil. However, the unique, subtle richness and authentic aroma might be slightly altered.
How can I prevent the beef from becoming dry and tough during cooking?+
To keep the finely diced beef tender, sauté it quickly over high heat in the cottonseed oil, stirring constantly. Adding a small amount of hot water or beef broth periodically helps steam and tenderize the meat without boiling it, creating a moist result.
What can I use as a substitute if I don't have lavash bread for the wrap?+
If lavash is unavailable, you can use thin, soft tortillas or other flatbreads like durum or even very thin pita bread. Ensure the chosen bread is flexible enough to wrap tightly without tearing.
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