Next-Level Turkish Street Food, Yogurtlu Tantuni
Тәжірибелік нұсқаулар және стиль
Originating from the city of Mersin, this version of tantuni features tender, spicy beef wraps served in soft lavash bread, topped with creamy yogurt sauce and drizzled with spiced oil. The result is an explosion of flavors that is truly addictive. A truly mouthwatering dish that's sure to become a favorite!
Lavash bread recipes:
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Plain no yeast lavash bread: • How to make Lavash Bre...
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Ingredients:
• 750 g beef (top round / boneless ribs / entrecote, sinews and excess fat trimmed)
• 3 - 4 tbsp vegetable oil (traditionally with cottonseed oil or any neutral oil)
• 2 tsp paprika powder
• Salt to taste
• Some water
Garnish and to serve:
• 1 small onion
• Parsley, chopped, ½ cup + fresh mint to garnish
• 1 tomato
• 2 tsp sumac
• Juice of ½ lemon (optional)
• Lavash bread to serve / wrap
Sauce:
• 1 cup yogurt (preferably strained)
• 1 clove of garlic (optional)
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 tsp paprika powder
• 1 tsp pul biber (Turkish chili flakes or Aleppo pepper) - optional for heat
Instructions:
1. First, cut / shred the beef into small size julienne pieces like thin strips
2. In a pan, start cooking the beef on medium heat and make a space in the middle
3. Stir occassionally and until all slices are slightly browned and the meat releases its juice
4. Once the beef releases it’s juice, skim off the impurities and the foam if any and close the lid
5. Bring to low heat and cook 20 mins until the meat is fully cooked in its own juice
6. Once the liquid is evaporated and beef is fully cooked, set aside the beef
7. For the garnish; thinly slice the onion, parsley and cut the tomatoes into small cubes
8. Mix 2 tsp sumac with a pinch of salt into the onions and mix until combined
9. Add the chopped parsley, mix and set aside
10. For the yogurt sauce, whisk 1 cup yogurt with a pinch of salt
11. Optionally, add 1 clove of crushed garlic and stir in to yogurt, set aside the yogurt
12. Heat up a large pan or preferably wok, add 2- 3 tbsp oil
13. Once the oil is hot, add the beef in batches and stir fry for 1-2 minutes on high heat
14. Add 2 tsp paprika powder and salt to taste and continue frying while constantly stirring
15. Once the paprika powder is infused, add 1/4 cup water
16. Continue stir frying until the water is reduced to half
17. Press the lavash breads on the beef and let them absorb the sauce until soft and slightly wet
18. Turn off the heat and start making a wrap
19. Layer the parsley & onion garnish on the lavash and add some chopped tomatoes
20. Add the beef on top, add salt to taste and drizzle a little bit of lemon juice
21. Make a wrap and cut the wrap into bite size pieces and transfer onto a serving plate
22. Heat up a pan, 1 tbsp oil, add 1 tbsp butter (optional), 1 tsp paprika powder and 1 tsp pul biber
23. Once the oil is sizzling and the paprika is infused into the hot oil, turn off the heat
24. Pour the yogurt over the tantuni and garnish with the spiced butter / oil
25. Finally garnish with chopped parsley and serve. Enjoy!
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Пікірлер: 48
I have never seen a better food channel than this one. You are such a wonderful cook. Your meals are next level and your editing is so great and relaxing! Thanks for your videos!!!
@HungryManKitchen
Ай бұрын
Thank you🙏
I AM SOOOOOOOOOOO making this. The times I went to Turkey, the street foods were the best.
I'm from Mersin which is Tantuni invented from and Its perfectly well prepared well done. Cotton oil detail is also perfection.
@HungryManKitchen
Ай бұрын
Tesekkurler, sagolun!
Wow !! That looks so good ! Thanks from Quebec !
Canım çekti. Gerçekten harika gözüküyor. Süpersiniz!
Love all of your videos, will try to do this one today . Teşekurler
@HungryManKitchen
Ай бұрын
Thank you!
This looks wonderful! Thank you!
Marvellous. I am having it right now. Thank you.
Looks delicious!
Greetings from Greece, u are a wonderful chef! ❤
@HungryManKitchen
Ай бұрын
Efcharistó!
Looks delicious ! Thank you.
you are perfect chef and this is another great video.
Making this rn, cant wait
@atillakaragazi838
Ай бұрын
Lisan al-ghaib:)
Cooked it tonight , the wife loved it 😁👍👍👍🇦🇺. I have cooked a number of your recipes and they have all gone down a treat 😁
@HungryManKitchen
Ай бұрын
So glad you enjoyed the recipes!
@malcolmbindon5911
Ай бұрын
@@HungryManKitchen Trying your Moussaka recipe on the weekend .
Your video is excellent !
@HungryManKitchen
Ай бұрын
Thank you very much!
I have made so many of your recipes and they are so good. You are truly an exceptional cook!
@HungryManKitchen
Ай бұрын
Thanks so much 😊
I will make that, thank you.
hmmm yummy
Afiyet to you chef. This would be one serving for me. It looks delicious.
Yum❤❤❤❤❤❤
Greetings from Xingyi, China. I love Turkish cuisine and it certainly deserves its place as one of world's best cuisines. Also, without a doubt, you're one of the best culinary KZreadrs. There's not one recipe of yours that I don't like. By the way, what part of Türkiye are you originally from? My best friend hails from Kayseri. What dishes is Kayseri famous for?
Ohwww.... you are always making me so peckish! 😋😁
I think your cooking and recipes are excellent! However, I find my jaw clenched by the end of each video because of the asmr aspect... Unfortunately, my brain isn't wired to find it pleasing!
@tijenclark
Ай бұрын
I like the asmr except for the sound of raw meat. 😂
I love entrecote and can you show how beef ribs are done in Turkey really like doner for me the real one is with beef not chicken and lamb is also welcomed
Are you taken? Always wanted a man who can cook like that...:)
I know that cotton seed oil is used or sunflower for Tantuni but can we use olive oil? Ever tried saç kavurma before?
@HungryManKitchen
Ай бұрын
Olive oil is not ideal for this, more neutral oils are preferred, but of course its up to your taste.
Great video. A little confused by the waiting for evaporation, with a lid on. The purpose of the lid is to bring things up to a boil faster, and retain moisture no? anyhow Ill be making this for my wife later, thank you.
@HungryManKitchen
Ай бұрын
Needs to be slow cooked in its own juices to get tender. Hope you enjoy it!
😋
Please make Kumpir (potatoes)
this is a nice prep but to my taste that beef is much too lean, and i may try it with lamb, rendering out the fat and adding it back later instead of 'neutral oil'. i also would sub olive oil for the butter used in the sauce
Best 👌 👍 I have a question. I've never seen ginger being used, never ever in any turkish recipe. Is there a reason for it?? I was just curious. Thanks
@HungryManKitchen
Ай бұрын
Ginger was not a native spice to the Anatolian region, where Turkiye is located. Turkiye has a diverse climate, but it is not particularly suited for growing ginger. As a result, ginger was not a common local crop and thus did not become a staple in traditional cooking. Dried powdered ginger can be found in a limited number of dishes though. While fresh ginger is not a common ingredient in traditional Turkish cuisine, globalization and the increased availability of diverse ingredients have led to some changes and adaptations in contemporary cooking practices.
@lifeintoronto1768
Ай бұрын
@HungryManKitchen thank you so much. That's good to know because I was a bit curious. Thank you 😊 your recipes are the best 👌
❤
👍
Ohhh nekadar riyakar insan var bir durume fikir yuruten 🤣