Name: Tantuni (Turkish Lamb Wrap) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Turkish
Ingredients: 1 kg lamb, preferably leg meat, trimmed of fat; Water (enough to cover the meat by 2-3 cm); 100 g butter or cottonseed oil; 2 tsp pul biber (Aleppo pepper); ¾ tsp ground cumin; 6 lavash or wheat tortilla wrap breads (about 30 cm / 12 in diameter); Salt and pepper to taste; 400 g tomato, cut into wedges; 1 medium onion, halved and sliced into thin half moons; 30 g flat-leaf parsley (Italian parsley), roughly chopped; 1 Tbsp sumac; Salt to taste

Jump to Recipe· 3.8 from 140 reviews

If you have a craving for something that bursts with flavor and wraps all the goodness of Turkish street food into one delightful handheld package, you are going to love this Tantuni (Turkish Lamb Wrap) Recipe. Originating from the vibrant city of Mersin, this dish embodies juicy, tender lamb cooked to perfection with spices like pul biber and cumin, all tucked into soft lavash bread and garnished with fresh, tangy salad. It’s an irresistible combination of textures and tastes that transport you straight to the bustling streets of Turkey, and trust me, making it at home is easier and more rewarding than you might think!

Ingredients You’ll Need

A black frying pan with light-brown small pieces of meat cooking in hot oil, showing bubbles and a bit of steam. The pan handle is black with a wooden grip. In the background, there is a metal colander with some meat pieces resting inside, all on a stove with shiny silver knobs and a white marbled surface. The lighting is warm and natural, highlighting the texture of the meat and the pan. photo taken with an iphone --ar 4:5 --v 7

Every fantastic Tantuni (Turkish Lamb Wrap) Recipe starts with simple yet powerful ingredients. Each component plays a vital role in creating that perfect balance of juicy meat, rich spices, and fresh crispness that makes each bite so memorable.

Lamb (1 kg, preferably leg meat, trimmed of fat): Tender leg meat ensures juicy, flavorful strips perfect for a melt-in-your-mouth wrap.
Water: For simmering the meat gently to achieve utmost tenderness without drying it out.
Butter or cotton seed oil (100 g): Adds richness and helps caramelize the lamb for that signature charred flavor.
Pul biber (Aleppo pepper, 2 tsp): Offers a mild heat and fruity, smoky notes essential for authentic taste.
Ground cumin (¾ tsp): Provides warm earthy undertones that marry beautifully with the lamb.
Lavash or wheat tortilla wraps (6 pieces, ~30 cm/12 in diameter): Soft, thin, and flexible breads perfect for folding all those yummy fillings inside.
Salt and pepper: To season the meat and salad, bringing out their natural flavors.
Tomato (400 g, cut into wedges): Adds juicy sweetness and vibrant color to the salad.
Onion (1 medium, halved and thinly sliced): Brings sharpness and crunch, balancing the lamb’s richness.
Flat-leaf parsley (30 g, roughly chopped): Fresh and herbaceous, it lifts every bite with bright green freshness.
Sumac (1 Tbsp): Adds zesty, lemony tang for that final punch of flavor in the salad.

How to Make Tantuni (Turkish Lamb Wrap) Recipe

Step 1: Prepare and Simmer the Lamb

The secret to wonderfully tender lamb in this Tantuni (Turkish Lamb Wrap) Recipe lies in the slow simmer. Slice your lamb into thin strips like döner or into small cubes based on your liking. Place the meat in a large pot and cover with water seasoned lightly with salt. Bring to a boil and then reduce to a gentle simmer. This slow cooking breaks down the meat, making each piece tender and succulent. Give it about 30 minutes or until the lamb feels lovingly soft to the fork.

Step 2: Get the Salad Ready

While the lamb is simmering, prep your salad ingredients so you’re ready to assemble the wraps quickly. Wash and cut the tomatoes into wedges, slice the onion into thin half-moons, and coarsely chop the parsley. Toss these salad ingredients with salt and a generous sprinkle of sumac—this is what adds that unmistakable tang that brightens the whole wrap.

Step 3: Brown the Lamb with Spices

Heat a thick-bottomed frying pan on medium-high and melt half of your butter or cotton seed oil. Once hot, add half of the cooked lamb to the pan and stir occasionally until the pieces brown beautifully, about 4 to 5 minutes. Season with salt, pepper, pul biber, and cumin, mixing well so every bite bursts with flavor.

Step 4: Warm the Lavash and Assemble

Place a lavash right on top of the sizzling lamb in the pan to warm it and soak up the tasty fats, flipping as needed to prevent burning. Repeat for the other wraps, then flip each lavash clean-side down and fill with a generous amount of the spiced lamb and the fresh salad. Serve these magical wraps immediately while warm or keep them gently heated in a 70 °C oven as you finish the remaining portions.

Step 5: Repeat for Remaining Wraps

Repeat steps 3 and 4 with the remaining lamb, or if you prefer, cook simultaneously in separate pans to speed things up. Each wrap delivers the same irresistible combination of smoky, juicy lamb wrapped with fresh, zesty salad in pillowy bread.

How to Serve Tantuni (Turkish Lamb Wrap) Recipe

The image shows a flat, round flatbread laid open on a light wood cutting board with subtle grain textures, resting on a white marbled surface. On the flatbread, from left to right, there is a row of bright red tomato slices with a juicy texture, followed by small chunks of browned meat with a slightly crispy, uneven surface. To the right of the meat, there are thin rings of white onion and a generous pile of chopped fresh green parsley, all sprinkled lightly with dark red spices. The flatbread itself is light golden brown with darker toasted spots, showing a soft and slightly puffy texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle your wraps with extra fresh parsley and a dash more pul biber for that special pop of color and heat. You can also offer wedges of fresh lemon on the side—squeezing a little lemon juice over the wraps just before eating lifts the flavors to dazzling heights.

Side Dishes

This dish shines brilliantly on its own, but pairing it with a simple accompaniment like a crisp shepherd’s salad or tangy yogurt with garlic will round out your meal beautifully. Pickled vegetables or a light bulgur pilaf also make for wonderful companions, balancing richness and freshness effortlessly.

Creative Ways to Present

For an interactive dinner party, set out all the ingredients and let everyone assemble their own Tantuni (Turkish Lamb Wrap) Recipe. Or slice the wraps into bite-sized pinwheels to serve as party finger food. You could even turn it into a colorful platter layered with grilled vegetables and drizzled with a garlicky yogurt sauce—so many delicious possibilities to explore!

Make Ahead and Storage

Storing Leftovers

Leftover lamb and salad components can be stored separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the lavash from getting soggy and helps retain the fresh textures and flavors when ready to enjoy again.

Freezing

While fresh is always best, you can freeze the cooked lamb separately in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing the lavash and salad, as they don’t maintain their ideal texture once thawed.

Reheating

Reheat the lamb gently in a pan over medium heat with a little butter or oil to restore its juiciness and flavor. Warm the lavash wraps separately in a hot oven or dry skillet so they stay soft and pliable when assembling your wraps again.

FAQs

What cut of lamb is best for Tantuni?

Leg meat is ideal because it’s lean yet tender when cooked properly. Ensure you trim off excess fat for the best texture and flavor.

Can I use beef instead of lamb?

Absolutely! While lamb is traditional, beef can be substituted if desired, just slice it thin and cook gently to keep it tender.

What can I use if I don’t have pul biber?

If pul biber isn’t available, a mix of smoked paprika and a pinch of cayenne pepper can approximate its flavor, though the unique fruity heat of pul biber is hard to replicate exactly.

Can I make these wraps vegetarian?

Definitely! Use sautéed mushrooms or spiced roasted vegetables with the same seasoning for a delicious vegetarian version of this dish.

What bread works best if I can’t find lavash?

Wheat tortilla wraps are the perfect substitute if you can’t find lavash. They provide the soft, flexible base needed to hold the lamb and salad contents securely.

Final Thoughts

I can’t recommend this Tantuni (Turkish Lamb Wrap) Recipe enough. It combines simple ingredients in a way that delivers complex and deeply satisfying flavors, perfect for sharing with friends or enjoying any time you want a little taste of Turkey at home. Give it a try—you might just find your new favorite wrap!