Tantuni is a yummy Turkish type of a wrap, usually with tender beef slices. This is a sort of variation on tantuni – sandwich style. The secret here is in the way you prepare the meat and also what sort of meat you pick for this way of cooking. I served it with a simple onion salad with sumak and parsley.


  • 800 g beef – flank
  • ca 100 ml boiling water
  • 1 1/2 tsp cumin
  • 1/2 tsp pepper flakes
  • salt to taste
  • ca 1 tbsp olive oil


Heat olive oil in a heavy-bottom pot and slice your beef piece into thin stripes, as thin as you can. Transfer your slices into the hot pot, add cumin and pepper flakes. Stir well, cover and let it simmer for around 30 minutes. Add boiling water, cover and simmer another 30 minutes. Adding water after 30 minutes is just a guideline since when you do it will really depend on how much juices the meat releases during cooking and how fast they evaporate. So it is advised to check and stir every now and then to make sure the meat doesn’t dry out and burn. Finally, lift the lid and let the juices completely evaporate. This can take from 10 to 30 minutes again depending on how much juice is left in the pot after one hour simmer. Salt to taste 5 minutes before end of cooking. You want the meat dry at this point without any sauce left. Serve on your choice of bread with onion or tomato salad. Goes really well with hot green pepper.

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