6lavash, or wheat tortilla wrap breads (c. 30 cm/12 in diameter)
salt and pepper
Salad
400gtomato, cut into wedges
1mediumonion, halved and sliced into thin half moons
30gflat-leaf parsley, roughly chopped
1Tbspsumac
salt
How I make it
Slice the meat into döner like strips, or small cubes, depending on preference. Add to a large pot and cover with lightly salted water by 2-3 cm (1 in). Bring to a boil, then leave to simmer until the meat is completely tender. It'll usually be done in around half an hour, but it all depends on how you slice your meat.
Prepare your salad ingredients, so they're ready to add to your wraps as soon as the meat is done.
Heat a thick large bottomed frying pan over medium/high heat. Add half the butter, then, once melted, half of the meat. Fry, stirring occasionally, until browned, around 4-5 minutes. Add a little salt and pepper as well as half of the pul biber and ground cumin. Stir well.
Drop a lavash bread on top of the meat to warm it up and get some of the fats to coat one side of it. Do the same with two other lavash breads. Fill each lavash (clean side down) with the meat and salad items to taste. Serve immediately, or keep warm in a 70 °C oven while you prepare the remaining tantuni.
Repeat steps 3 and 4 for the remaining tantunis, or you could do them simultaneously in separate pans.
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