Hungry Man
Senior Member
Turkish Tantuni Wraps
Ingredients:
- 500 g beef round
- 1 tbsp paprika powder
- 2 tbsp vegetable oil (oils with high smoking point with a neutral taste; canola, grapeseed)
- water
- Salt to taste
- 1/2 onion
- Parsley, chopped, ½ cup
- 1 tomato
- 2 tsp sumac
- Juice of ½ lemon (optional)
- Lavash bread to serve
Instructions:
- First, cut / shred the beef into small size julienne-like thin strips
- In a pan, start cooking the beef on medium heat and make a space in the middle
- Stir occassionally and until all slices are slightly brown and the meat releases its juice
- Once the beef releases it’s juice, skim off the impurities and the foam in the middle, if any and close the lid
- Bring to low heat and cook until the meat is fully cooked in its own juice
- Once the liquid is evaporated and beef is fully cooked, set aside the beef
- In the meantime for the garnish; thinly slice the onion, parsley and thinly chop the tomato
- Mix 2 tsp sumac into the onions and mix until combined
- Add the chopped parsley, mix and set aside
- Heat up a large pan or preferably wok, add 2-3 tbsp oil
- Once the oil is hot, add the beef in batches and stir fry for 1-2 minutes on high heat
- Add 2 tsp paprika powder and salt to taste and continue frying while constantly stirring
- Once the paprika powder is infused, add 1/4 cup water
- Continue stir frying until the water is reduced to half
- Press the lavash breads on the beef and let them absorb the sauce until soft and slightly wet
- Turn off the heat and start making a wrap
- Layer the parsley & onion garnish on the lavash and add some chopped tomatoes
- Add the beef on top, add salt to taste and drizzle a little bit of lemon juice
- Make a wrap and bend the wrap to an “U” shape not to keep the sauce in the wrap when eating
