Homemade Tantuni (Spiced Beef Wrap)

By simmering lean beef before quickly searing it with minimal olive oil alongside fresh vegetables, this recipe delivers a light yet high-protein street food experience at home.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) finely diced lean beef cubes · 846 kcal in the whole recipe
• 4 flatbread lavashes (280 g / 10 oz) · 784 kcal in the whole recipe
• 2 medium tomatoes (260 g / 9.2 oz) · 47 kcal in the whole recipe
• 2 medium onions (200 g / 7 oz) · 80 kcal in the whole recipe
• 1 small bunch fresh parsley (30 g / 1 oz) · 11 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1/4 cup water, ground red pepper, red pepper flakes, sumac, salt

Method

1. Finely chop the beef cubes into tiny pieces, place them in a pan with 1/4 cup water, cover, and cook over low heat until the water evaporates and meat turns tender.

   

2. Add olive oil, ground red pepper, red pepper flakes, and salt to the tender meat, then quick-sauté over high heat for 2-3 minutes.

   

3. Slice the onions thinly and rub with sumac; dice the tomatoes and chop the parsley, then toss them together to make the salad.

   

4. Press each lavash flatbread directly onto the seasoned meat in the pan so it absorbs the aromatic juices and warms up.

   

5. Divide the sautéed meat and fresh salad mixture evenly over the warmed lavashes, roll them up tightly, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.