Tantuni is a typical street food dish from Mersin that is made of thinly sliced beef or lamb that has been spiced and cooked with Turkish herbs and onions. If you want spicy cuisine, keep the selected hot peppers on the side as well. Squeeze the lemon that comes with it and sprinkle a little cumin seed along the entire length of the roll (outside, not within). The tantuni roll should then be bent in the middle to form a U shape before eating. When you search for tantuni near me, you will have the opportunity to eat it in its most delicious form at Mama Fatma. If you search for tantuni near me, you can call Mama Fatma in advance and reserve your place as an a la carte reservation.
What Is Tantuni?
With a dash of cotton oil, julienne-cut beef or occasionally lamb is stir-fried on a sac in the hot dish known as beef tantuni. It is an import from Turkey’s Mersin province. Tantuni Turkish food involves crushing and boiling the meat in salted water before frying it in cotton oil. The meat is then wrapped in lavash bread with chopped onions, green peppers, tomatoes (ideally skinless), and parsley. The finished product is seasoned with pepper, salt, and perhaps additional spices before being served on lavash bread. Beef tantuni has evolved into a more wholesome and conventional substitute for other similar items like hamburgers and pizza, thanks to the current fast-food trend. It is typically served with pickled peppers and ayran.
Ingredients
- 500 or 600 grams of beef
• 1 onion
• Parsley, cut in half.
• two large tomatoes
• Salt, red pepper flakes
• Sumac
• A teacup of oil, one
• one hot cup of water
• Lavash
How To Make Tantuni?
Let’s cook the beef after cutting it into little pieces. Then chop our vegetables while our meat boils. Let’s mince our tomatoes as shown in the illustration. Let’s thinly slice the onion. Cut up some parsley. Let’s combine some sumac with the chopped parsley and onion in a bowl. Let’s put our boiled beef aside for the time being.
One tea glass of oil was added to our sheet. Add one glass of water now. Let’s add our boiling pawns and some sweet ground pepper after that. Let’s fling some salt. Let’s take one or two turns in this direction. Let’s close each sheet pan individually and grease our bread after it has been turned.
We combine flour with the tip of a teaspoon, warm milk, warm water, dry yeast, salt, and sugar to make lavash. The dough shouldn’t be runny; rather, it should be soft but of a rollable consistency. We set our dough in a warm area and covered it with a towel to let it ferment.
Various rumors exist regarding this. Tantuni, according to the Culture Portal, is an Arabic term for a dish made up of a soft meal, sauteed meat, roasted vegetables, and Turkish jam. Alternative narrators may be found in the various restaurants that serve tantuni. Here are some claims made about it:
Many people think that tantuni is a dish from the Yörük civilization. The Turkmens are said to have invented it, according to another myth. Rumor has it that the word Tantuni is derived from the Mongolian verb tamturi, which means to eat gradually or to snack.
In Mersin, there is a story that tantuni gets its name from the sound it makes. Rumor has it that Hasan, who goes by the name of Tan Tun, got the moniker from the sounds made when he sold the meat between flatbread that he had boiled and fried in oil.
Serving Suggestions Tantuni
We offer it with a side of lemon and an optional ayran. Cottonseed oil is typically used to make authentic tantuni sandwiches. Don’t be afraid to mix oil and water. There is no explosion since the oil is injected while it is still cool. Additionally, it is used to adjust the temperature, add water to the paper, and softer the bread or lavash that will be placed in the steam that is created. Depending on your preferences, you can add more or less spice.
For people who don’t like red meat or wish to try this dish with chicken meat, chicken tantuni meaning can also be made. For your dinners, a chicken tantuni recipe, which is delectable and simple, will be a necessity. Another flavor that is quite well-liked is tuna with yogurt. Those who have had it in a restaurant and like the flavor can easily make this delicacy at home. The calorie equivalent of 1 tantuni is roughly 500.
Additionally, “yogurtlu tantuni” is now available in tantuni stores. The other method involves slicing regular tantuni into bite-sized pieces and adding the frying spice with pepper powder by either dusting it on demand or by pouring regular yogurt.
FAQ
How Is Tantuni Made?
A decent tantuni kebab can only be made with the use of good meat; hence, the first rule in making tantuni Turkish food is to offer good meat. Tenderloin, trance (also known as the mirror part), or beef fillet portions of an adult calf are the best cuts of meat to utilize when making tantuni kebab. It’s unclear exactly when this transitioned to lamb meat and, subsequently, in many locations, back to beef. Tantuni means “composed of very minute pieces of minced meat that have been long-cooked, seasoned, and combined with sumac and onions. Lemons and hot peppers will be offered as side dishes.
Very juicy” was the first impression. It’s incredibly flavorful, and the technique of utilizing the bread to absorb the meat’s frying pan fluids worked well. Both the beef and the chicken tantuni recipes were well done when we sampled them, but we all agreed that the meat was better. If you only eat one roll, it makes a good snack or a light lunch, but if you’re hungry, eat two. In addition, customers have the choice of choosing a tantuni sandwich in place of a roll, which places the meat inside bread and may be more filling.
