Tantuni is a popular Turkish street food comprised of thinly sliced lamb, ripe tomatoes, and bright [sumac onions](https://jamilghar.com/sumac-onions/).
**Link to Recipe (Garnish options, cooking tips, serving suggestions, process pictures, leftover instructions, etc)**
* 1 large red onion, thinly sliced * 1 cup fresh parsley, finely chopped * 1 lemon, juiced * 2 tablespoons olive oil * 1 tablespoon sumac, ground * ½ teaspoon salt
**For the lavash**
* 3 lavash * 2 tomatoes, peeled and diced * 1 lemon, cut into wedges, to garnish
## INSTRUCTIONS
* Prepare the lamb by cutting it into thin strips. * Warm up two tablespoons of avocado oil in a Dutch oven. Add the lamb to the pan, cover, and boil it over medium heat; stir every 3 minutes to ensure even cooking. * Once the lamb changes color and you see water at the bottom of the pan, continue cooking for 20-30 minutes until the water reabsorbs. Set it aside. * Meanwhile, chop the tomatoes and prepare the [sumac onions](https://jamilghar.com/sumac-onions/). Toss the onion, parsley, lemon, salt, and olive oil in a bowl and massage to combine for 2-3 minutes. Cover and set them aside. * Preheat the wok and add 2 tablespoons of oil. Let the pan heat until it is smoking. Add a third of the lamb to the center of the pan and fry it; once the meat absorbs the oil, add some water. Season with 1½ teaspoons of salt and 2 teaspoons of paprika and stir to combine. * Place the warm lavash over the meat to absorb the liquid and flavor, then add the lamb to the bread and top it with tomatoes and sumac onions. Roll the lavash and set it aside. Then, repeat this process twice with the remaining lamb (see wrapping instructions). * Cut the lavash in half or form it into a u-shape and serve with fresh lemon wedges or pickled green chilis.
1 Comment
Tantuni is a popular Turkish street food comprised of thinly sliced lamb, ripe tomatoes, and bright [sumac onions](https://jamilghar.com/sumac-onions/).
**Link to Recipe (Garnish options, cooking tips, serving suggestions, process pictures, leftover instructions, etc)**
* [https://jamilghar.com/tantuni](https://jamilghar.com/tantuni)
## INGREDIENTS
**For the lamb**
* 2 pounds lamb, trimmed and cut into thin slices
* 6 tablespoons avocado oil, divided
* 3 tablespoons water, divided
* 3½ teaspoon salt, divided
* 6 teaspoon paprika, divided
**For the** [**Sumac Onions**](https://jamilghar.com/sumac-onions/)
* 1 large red onion, thinly sliced
* 1 cup fresh parsley, finely chopped
* 1 lemon, juiced
* 2 tablespoons olive oil
* 1 tablespoon sumac, ground
* ½ teaspoon salt
**For the lavash**
* 3 lavash
* 2 tomatoes, peeled and diced
* 1 lemon, cut into wedges, to garnish
## INSTRUCTIONS
* Prepare the lamb by cutting it into thin strips.
* Warm up two tablespoons of avocado oil in a Dutch oven. Add the lamb to the pan, cover, and boil it over medium heat; stir every 3 minutes to ensure even cooking.
* Once the lamb changes color and you see water at the bottom of the pan, continue cooking for 20-30 minutes until the water reabsorbs. Set it aside.
* Meanwhile, chop the tomatoes and prepare the [sumac onions](https://jamilghar.com/sumac-onions/). Toss the onion, parsley, lemon, salt, and olive oil in a bowl and massage to combine for 2-3 minutes. Cover and set them aside.
* Preheat the wok and add 2 tablespoons of oil. Let the pan heat until it is smoking. Add a third of the lamb to the center of the pan and fry it; once the meat absorbs the oil, add some water. Season with 1½ teaspoons of salt and 2 teaspoons of paprika and stir to combine.
* Place the warm lavash over the meat to absorb the liquid and flavor, then add the lamb to the bread and top it with tomatoes and sumac onions. Roll the lavash and set it aside. Then, repeat this process twice with the remaining lamb (see wrapping instructions).
* Cut the lavash in half or form it into a u-shape and serve with fresh lemon wedges or pickled green chilis.