A homemade Tantuni recipe brings the flavors of southern Turkey straight into your kitchen. Especially popular in the coastal city of Mersin, this dish might look like a simple kebab at first—but it’s so much more. With tender, paprika-sautéed beef or chicken wrapped in soft lavash and topped with fresh veggies, it offers a flavor experience that’s uniquely Turkish.
🇹🇷 What Is a Homemade Tantuni Recipe?
A homemade Tantuni recipe is all about bringing together simple ingredients in a fast, flavorful, and satisfying way. Tantuni is a type of Turkish wrap filled with finely diced beef or chicken, quickly sautéed in spiced oil and wrapped in thin flatbread—usually lavash. It’s light enough for a quick lunch, yet hearty enough to be a full meal.
Unlike grilled or slow-cooked meats, the magic of Tantuni lies in its speed and freshness. The warm meat is paired with raw onions, fresh tomatoes, parsley, and a touch of sumac, making every bite juicy, tangy, and balanced. It’s one of those dishes that proves how just a few ingredients, when combined right, can be unforgettable.
🥙 Why You Should Try a Homemade Tantuni Recipe
If you’re craving something bold, fresh, and packed with flavor, a homemade Tantuni recipe is exactly what you need. This beloved street food originates from Mersin, a lively coastal city in southern Turkey. Though it’s often compared to kebab, Tantuni has its own identity—one shaped by quick cooking methods, distinctive spices, and a balance of textures.
Unlike grilled meat skewers, Tantuni is made by finely dicing beef or chicken and sautéing it quickly in paprika-infused oil. Traditionally, it’s prepared using cottonseed oil in a wide, shallow pan. This allows the meat to absorb flavor while staying juicy and tender. Then, the meat is wrapped in warm lavash bread and topped with a refreshing mix of raw onions, tomatoes, parsley, and sumac.
🌯 What Makes This Homemade Tantuni Recipe Special?
Every bite of Tantuni delivers contrast: the heat of the sautéed meat, the crispness of the vegetables, the brightness of lemon, and the soft chew of lavash. These layers come together to create a light, yet deeply satisfying wrap. It’s the kind of meal you can enjoy on a summer evening or serve at a casual get-together—and it never fails to impress.
In this post, I’ll show you how to master this homemade Tantuni recipe, from preparing the dough for lavash to seasoning the meat and building the perfect wrap. Whether you’re new to Turkish food or looking to recreate something nostalgic, this guide will help you bring the taste of Mersin right into your kitchen.
🧂 Ingredients for the Homemade Tantuni Recipe
Meat Filling:
- 450–500 g beef (or chicken), finely diced
- 1–1.5 cups water (added gradually)
- 2 tbsp vegetable oil (traditionally cottonseed oil)
- 1 tsp sweet paprika
- Salt to taste
Lavash Bread (optional but recommended):
- 500 g flour (mix of bread flour and all-purpose)
- 275 ml water
- 1 tsp sugar
- 1 tsp salt
- Optional: a drizzle of butter or oil
Garnishes:
- 1 medium onion
- A pinch of salt
- 1 tsp sumac
- Lemon wedges
- Fresh parsley and diced tomatoes
To Serve:
- Ayran (Turkish yogurt drink) – made from yogurt, salt, water, and ice cubes
👨🍳 Step-by-Step Homemade Tantuni Recipe
Step 1: Sauté the Meat
To start your homemade Tantuni recipe, finely dice the meat into small cubes for even cooking. Heat oil in a wide pan and sauté the meat until browned. Then, add 1 cup of water, cover with a lid, and simmer on low heat for 20–30 minutes. If needed, gradually add more water—I used about 1½ cups total. Once tender, set the meat aside.
Step 2: Make the Lavash Bread (Optional)
Although store-bought lavash works, making your own elevates the entire homemade Tantuni recipe.
Mix flour, sugar, salt, and water in a bowl. Knead until soft and smooth. Optionally, add a drizzle of oil or butter for extra richness. Divide the dough into 8–10 balls, cover, and rest for 15 minutes.
Roll each ball into thin circles, lightly flouring the surface. Cook on a medium-hot pan for 30 seconds per side until they puff and brown. Stack the cooked lavash in a clean towel to keep them soft.
Step 3: Prepare the Garnishes
Next in your homemade Tantuni recipe, prepare the fresh garnishes. Thinly slice the onion and rinse to reduce bitterness. Rub with salt and sumac. Then, dice tomatoes and separate parsley leaves. Keep everything ready for assembly.
Step 4: Season the Lavash
This step is essential in a proper homemade Tantuni recipe. Warm the lavash again and brush it with paprika oil or leftover meat juices. This not only softens the bread but infuses it with rich flavor.
Step 5: Assemble and Serve
To finish your homemade Tantuni recipe, lay a lavash flat and add a generous spoonful of the meat. Top with onions, tomatoes, and parsley. Add a squeeze of lemon if desired. Roll tightly and serve with a chilled glass of ayran.
🌾 A Taste of Turkish Tradition
Making Tantuni at home brought back memories of my mother’s village in Cappadocia. There, we used to gather around stacks of thin yufka bread that were prepared for the winter season. These handmade breads were a staple, used in everyday meals. Today’s lavash reminded me of that soft, rustic aroma and flavor.
If you can, try making the lavash from scratch. It makes a difference—and connects you to a deeper culinary tradition.
Tips & Variations
Chicken Tantuni: You can substitute chicken thigh meat and follow the same cooking method.
Spice it up: Add chili flakes to the meat while sautéing for an extra kick.
Freeze lavash: Store extras in the freezer for future wraps and kebabs.
Vegetarian twist: Try sautéed mushrooms or chickpeas with paprika and olive oil for a plant-based alternative.
Explore More Turkish Street Food
If you enjoyed this Tantuni recipe, don’t miss my other iconic Turkish street food videos:
Thanks for stopping by! Leave a comment if you try this recipe, and let me know which Turkish street food you’d like to see next.
