A traditional Turkish meat wrap is the tantuni. Hailing from
the Mediterranean city of Mersin, this notable road food is loaded with
exemplary Turkish flavors - and you can undoubtedly duplicated it in your own
special kitchen.
Describing tantuni?
Tantuni is a popular street food that consists of meat that
has been boiled and then fried before being wrapped in thin bread with tomato,
onions, and sumac. Delicious!
Today, tantuni is for the most part made with hamburger or
sheep. However, Turkish food historian and restaurateur Musa Dadeviren claims
that a variety of offal fragments were used to create the first tantunis. Very
when this was changed to sheep meat and afterward once more, in many spots, to
hamburger, isn't completely clear.
However, it is evident that the dish originated in Mersin, a
Mediterranean city in Turkey. Indeed, it is one of the food facts that every
Turk is familiar with.
Mersin lies just a brief excursion from Adana, another
renowned food city (Adana kebab, anybody?), however it holds its culinary own
well indeed. While tantuni is the most well-known local dish, they also have a
number of other specialties that are unique to the area.
Step by step instructions to make Mersin tantuni
In the event that you've had a tantuni in the city, odds are
you tracked down it a genuinely oily undertaking. incredibly tasty, but greasy.
That has without a doubt been my experience.
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As a result, I was somewhat surprised to learn that the
traditional recipes I researched actually call for lean meat. Additionally,
prior to cooking, remove any visible fat. Instead, they add butter at the end
of the cooking process.
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Unfortunately, this may be the nature of street food and
fast food. Nothing to buff it up like a decent bit of fat.
What separates Mersin tantuni from, say, döner kebab, is the
readiness of the meat. Tantuni is prepared in a much more humble manner than
döner kebab, which is marinated and grilled on a massive skewer.
The meat is first cut into smaller pieces. In my
photographs, I have used meat that has been cut into fairly small cubes. Since
I purchased mine that way, it was the simplest option for me. Similar to the
previously mentioned döner kebab, the meat is traditionally sliced thin, but in
tantuni, the process of slicing the meat begins rather than ends.
The meat is then boiled until it is tender. This sounds like
a very disappointing thing to do with great meat, yet it's vital to oppose
skirting this point. The tenderization process is very important, and the final
step will add a lot of flavor.
You then cook the meat once more. If, like me, you are not a
street food vendor, cook this time in fat on a tantuni tavas or a regular
frying pan.
Cotton seed oil was the preferred fat in the past, but
nowadays, most recipes use vegetable oils or butter, which are easier to find.
In point of fact, cotton seed oil is extremely scarce and costly even in
Turkey. Like Dadeviren, I settle for butter.
Before being wrapped in bread and a few easy ingredients for
a salad, a few spices give it a little more flavor. While some people fry the
meat with the tomato, others save the fresh tomato for the salad.
Despite its humble and straightforward appearance, the
flavors are far from it. You'll be flabbergasted to perceive how much flavor is
developed in this Turkish wrap.
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There really is only one method for serving tantuni.
Take a bite as you wrap it in a lavash bread! Ideally with a
large glass of ayran on the side. Of course, you can choose what goes into your
meaty bread. However, if you want to keep it Turkish, I would recommend keeping
it original and simple. In the event that you find that is not for you, you
could continuously add your sauces or other plate of mixed greens things later.
( something that, I believe, will not be required.)
The tantuni that is served in Turkey includes slices of
fresh tomato, onion, parsley, and sumac. If you're interested in the last
option, sumac is a bitter flavor made from ground sumac berries that was used
to add sharpness to dishes before the lemon almost took over that market.
Ingredients:
1 kilogram (21.5 pounds) of fat-trimmed lamb, preferably
leg; 100 grams of butter, or 312 ounces; 2 teaspoons of Aleppo pepper called
Pul Biber; 1/4 cup ground cumin; Salt and pepper, six wheat or lavash tortilla
wrappers measuring approximately 30 centimeters/12 inches.
Salad:
400 grams (14 ounces) of tomatoes, cut into wedges; 1 medium
onion, cut in half and thinly into half moons;
Instructions:
Contingent upon your inclination, cut the meat into
döner-like blocks or strips. Over two to three centimeters (1 inch) of lightly
salted water, bring to a boil. The meat should be simmered until it is
completely tender. It should be finished in about 30 minutes, but it really all
depends on how you cut the meat.
You can add the serving of mixed greens fixings to your
wraps before the meat is finished by making them early.
Over medium heat, heat a huge, thick griddle lined with a
level surface. Add half the meat when the butter is half melted. Mix every now
and again as you fry until carmelized, around four to five minutes. Add salt
and pepper to taste, a substantial piece of pulber, and ground cumin. Blend
well.
Cover one side of the meat with some of the fat and place
some lavash bread on top to warm it. Throughout the process, two additional lavash
breads should be utilized. Fill each lavash (clean side down) with the meat and
salad things to taste. While you make the leftover tantuni, serve right away or
keep warm in a broiler warmed to 70 degrees Celsius (160 degrees Fahrenheit).
You can either perform the remaining three tantunis
simultaneously in two distinct pans or repeat steps 3 and 4.