EVDE ET TANTUNİ nasıl yapılır? Meşhur Mersin Tantuni 💯

Summary

Chef Oktay demonstrates how to make tantuni, a popular Turkish street food wrap consisting of a thin flatbread filled with a mixture of finely chopped beef, onions, tomatoes, parsley, and spices. He prepares the flatbread dough and allows it to rise. Meanwhile, he cooks the beef filling, sautéing the meat with onions, red pepper flakes, oil and seasoning until browned. He then assembles each tantuni wrap on a heated pan, layering the flatbread, beef mixture, onions, tomatoes and parsley. Though unable to completely replicate the techniques of tantuni masters, his recipe and cooking process aim to create a delicious homemade version of this Turkish specialty.

Takeaways

• 😋 Making handmade Turkish flatbread (lavash) and tantuni wraps with beef
• 🥣 Using 3 cups flour, yeast, yogurt, water and salt for the dough
• 🥩 Chopping 600g beef rump finely and cooking in its own juice
• 🌶 Adding ground red pepper, onions, sumac, parsley, lemon and more
• 🍞 Kneading the dough, letting it rise, and baking 20 flatbreads
• 🧅 Chopping tomatoes, onions, parsley to top the tantuni wraps
• 👩‍🍳 Cooking the meat, heating oil in pan, adding flatbread, meat and toppings
• 🔪 Chopping ingredients thinly helps them cook faster
• 🥘 Trying to recreate the tantuni wrap in own style without traditional pans
• 🤝 Sharing recipe and hoping viewers try making tantuni wraps at home

Q & A

What are the main ingredients used to make the lavash dough?

The lavash dough is made using 3 cups of flour, half a pack of dry yeast, 1 tablespoon of homemade yogurt, 1.5 cups of water and salt.

Why does the chef recommend using hot water for the dough?

The chef recommends using water that is as hot as you can bear so that the dough turns out soft. If cold water is used, the dough can become too hard.

How is the meat for the Tantuni wraps prepared?

The meat used is 600g of beef rump or tranche. It is boiled for 30 minutes to cook it thoroughly before being fried with spices to make the wraps.

Why does the chef chop the meat into small pieces?

Chopping the meat into thin, fine pieces allows it to cook faster and more evenly.

What type of oil is traditionally used to cook Tantuni?

Traditionally, cotton oil is used to cook Tantuni. However, since cotton oil was not available, the chef uses sunflower oil instead.

How are the Tantuni wraps assembled?

First the lavash is heated on the pan. Then meat mixture is added on top followed by onions, tomatoes, parsley and other veggies. Finally it is wrapped up into a roll.

What equipment does the chef use to make the Tantuni?

Lacking the traditional Tantuni pans, the chef improvises by using a paella pan instead.

What is the purpose of adding water and oil to the meat while cooking?

Adding small amounts of oil and water as needed while cooking the meat helps prevent it from drying out and burning.

How many lavash breads were the chef able to make from the dough?

The initial dough made 20 lavash breads after some adjustment of water and flour to get the right consistency.

What does the chef ask viewers to do at the end of the video?

At the end, the chef asks viewers to subscribe to the channel and hit the like button. She also wishes viewers an enjoyable meal.

Outlines

00:00

😋 Preparing Handmade Tantuni Wraps and Lavash Bread

Chef Oktay greets his followers and introduces that he will be making handmade Tantuni wraps and lavash bread from scratch. He lists the ingredients for the lavash dough including flour, yeast, yoghurt, water and salt. He also describes the process of making the dough - kneading it to get the right soft texture. For the meat filling, he will be using beef rump which cooks quickly. The other ingredients are tomatoes, pickles, onions, spices and herbs.

05:03

👨‍🍳 Cooking the Filling and Assembling the Tantuni Wraps

The lavash breads are ready - made 20 thinbreads using the dough. For the filling, Chef Oktay cooks the meat in its juices for flavor. Then he stir-fries the meat in a pan with spices and oil to prepare the tantuni. He assembles each wrap with lavash, meat, onions, tomatoes, parsley and serves them fresh. He shares tips on getting the authentic tantuni texture and taste. Finally he bids farewell to the viewers.

Keywords

💡Tantuni wraps

Tantuni is a type of Turkish street food wrap. In the video, Chef Oktay shares a recipe to make Tantuni at home from scratch. The traditional Tantuni wrap is made with yufka dough, spiced meat, onions, parsley, tomato, and greens.

💡lavash

Lavash is a type of thin Turkish flatbread used in making Tantuni wraps. Chef Oktay shows how to make soft homemade lavash dough using flour, yeast, yogurt, water and salt.

💡beef tranche

Tranche refers to a thin slice of beef meat, usually from the rump or leg. Chef Oktay recommends beef tranche to make the Tantuni filling as it cooks quickly and is very soft.

💡chopped parsley

Finely chopped parsley is a key ingredient added on top of the cooked meat in the Tantuni wrap. It provides freshness and aroma.

💡red pepper

Ground red pepper spice is used to season the cooking meat when making the Tantuni filling. It likely provides a kick of heat and flavor.

💡cotton oil

Cotton oil is traditionally used for frying the meat when making Tantuni. Chef Oktay subs sunflower oil as a replacement since cotton oil is unavailable.

💡thinbread

Thinbread refers to the homemade lavash flatbread used to wrap the Tantuni filling. Chef Oktay's thinbreads come out thin and soft after proofing the dough.

💡Paella pan

Since Chef Oktay lacks special Tantuni pans, he cleverly uses a Paella pan instead to fry the meat and assemble the wraps.

💡wraps

Wraps refers to the final Tantuni product - spiced meat and veggies wrapped tightly in thin lavash bread. Chef Oktay shows how to assemble them.

💡from scratch

The chef prepares the entire Tantuni recipe by hand from scratch, including making the dough, meat filling, chopping garnishes and frying.

Highlights

Chef Oktay is preparing hand made Tantuni wraps and lavash bread from scratch

Lavash dough ingredients: 3 cups flour, 1/2 pack dry yeast, 1 tbsp yogurt, 1.5 cups water, salt

Meat ingredients: 600g beef rump, 2 tomatoes, pickles, onions, sumac, parsley, lemon

Add hot water to dough so it's soft; add flour if too wet or water if too dry

Chop meat very thin so it cooks faster; boil in its own juices for 30 mins

20 handmade lavash breads baked from the dough

Other tantuni ingredients: onions, sumac, parsley, tomatoes, pickles

Cook meat again with oil, pepper and a bit of water in very hot pan

Assemble tantuni wrap: meat, lavash, onions, tomatoes, parsley

Wrap looks very appetizing and homemade

Tantuni wrap finished with chef's special touch

Full tantuni recipe shared step-by-step from scratch

Lavash bread recipe shown as well

Encourages subscribers and likes

Thanks viewers and wishes them an enjoyable meal

Transcripts

Hello dear followers! Today Chef Oktay's preparing you hand made Tantuni wraps.

I'll prepare the lavash (Turkish flatbread) and the meat on my own. Are you ready for the most delicious hand made Tantuni recipe ever?

The dough's prepared with 3 cups of flour, half pack of dry yeast, a tablespoon of handmade yoghurt, 1.5 cups of water and salt.

And now the meat: we got 600 gr of beef rump or tranche, 'cause they're the softest parts,

2 tomatos, pickles on the side, onions, sumac, parsley, lemon, ground red pepper,

I'll share all the details with you respectively. First we start off with the lavash (Turkish flatbread).

Bismillahirrahmanirrahim (In the name of Allah, the compassionate, the merciful)

So we add half pack of dry yeast in the middle, then yoghurt and salt. Let's be careful with the amount considering our blood pressure health.

Adding a cup of water here. It should be as hot as you can bear to have the dough soft, otherwise you'll have a super hard dough.

Added a cup, and I'll add half a cup I've put aside and knead until we get a soft dough.

If it's too juicy we'll add flour; and if too hard we'll add water. There's always a way out in the kitchen.

Now, we prepared our dough, covered it and let it leaven. Now I got a piece of beef tranche.

I'll cut it in 2. It's so soft. But other parts of beef would take longer to cook.

It cooks quickly if you boil it for 15-20 minutes in pressure cooker. But I'll cook it in a regular pot and half an hour will do it.

'Cause we need to cook the meat well in its own juice and then we'll have to cook it with its juice some salt, pepper and oil.

Try to chop them as fine as you can so they can cook easier. See how thin and fine I chop them.

First I chop all, then take them into the pot and start cooking.

Dear followers, our thinbreads are ready. We got 20 of them.

1.5 cups of water made it too juicy so I added 3 tablespoons of flour more and eventually we got 20.

Our handmade thinbreads are super thin!

With onions with sumac, chopped parsley, sliced tomatos, greenery on the side and pickles all our preparations are done.

Now let's get to the cooking part. We cooked our meat for 30 minutes in it's own juice and it boiled down totally.

Bismillahirrahmanirrahim (In the name of Allah, the compassionate, the merciful)

We got our pan highly heated up. I wouldn't want the actually Tantuni masters to get mad at me. I'm trying to prepare it on our own terms.

Bismillahirrahmanirrahim (In the name of Allah, the compassionate, the merciful)

We take some meat into the pot, then add ground red pepper, water and oil.

They use cotton oil but we have no such chance so we use sunflower oil.

I cook them quickly on high heat, sizzling.. How's the oil amount? They add more oil if it's low. I'm trying to do the same.

Gathering the meat and I throw the thinbread on. They do exactly like this and I'm trying to follow them.

Ooh nice. Let's quickly pick it up. I add oil and water if it's low.

It's really nice! Now we take the thinbread on the counter and line some onions here. Then tomatos and fine chopped parsley.

Well we don't have any Tantuni pans after all, so I'm trying to prepare Tantuni in a Paella pan.

How does it look? Nice. Let's wrap it right away.

Wow!... I can't wrap exactly like them since their thinbreads are even thinner.

Dear followers. I've prepared you the handmade Tantuni.

See you in our new recipe videos!

Please don't forget to subscribe and hit the like button.

Take care. Enjoy your meal! Goodbye...