Entree: Turkey – Adana & Cukurova – Tantuni (Spiced thinly sliced meat stir)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef sirloin or topside, very thinly sliced (approx. 1 lb (450 g) usable)
- 2 tbsp (30 ml) cottonseed oil or sunflower oil
- 1 tbsp (15 g) unsalted butter
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 1 medium tomato, finely chopped (about 5 oz (140 g))
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1–2 small green chilies, thinly sliced (about 0.353 to 0.705 oz (10–20 g)) (optional)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) dried Aleppo pepper or crushed red pepper flakes
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) fine sea salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice
- 4 large lavash or yufka flatbreads for serving
- 1 tsp (2 g) ground sumac, for sprinkling

Show original ingredient measurements

- 1 lb (450 g) beef sirloin or topside, very thinly sliced (approx. 1 lb / 450 g usable)
- 2 tbsp (30 ml) cottonseed oil or sunflower oil
- 1 tbsp (15 g) unsalted butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 medium tomato, finely chopped (about 5 oz / 140 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1–2 small green chilies, thinly sliced (about 10–20 g) (optional)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) dried Aleppo pepper or crushed red pepper flakes
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) fine sea salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice
- 4 large lavash or yufka flatbreads for serving
- 1 tsp (2 g) ground sumac, for sprinkling

Instructions

1. Pat the beef dry and, if needed, slice any larger pieces very thinly across the grain. Mix the sliced beef with paprika, cumin, Aleppo pepper, black pepper, and half the salt. Let rest while you prepare other ingredients.
2. Heat the cottonseed oil and butter in a large heavy skillet or a traditional sac/balcony-style pan over high heat until shimmering. Add the chopped onion and sauté just until translucent and beginning to brown, about 2–3 minutes.
3. Add the seasoned beef in a single layer (work in batches if necessary) and sear quickly, stirring constantly, until the meat is browned but still tender, about 3–4 minutes. Reduce heat if the pan smokes excessively.
4. Stir in the chopped tomato and sliced chilies and cook 1–2 minutes more until the tomato softens but the mixture remains fairly dry and loose (Tantuni should not have a wet sauce). Adjust seasoning with remaining salt.
5. Remove from heat and stir in the chopped parsley and lemon juice. Break up any larger pieces so the meat is very fine and evenly mixed.
6. Warm the lavash or yufka briefly on a dry skillet. Spoon the hot tantuni onto each flatbread, sprinkle with sumac, fold or roll, and serve immediately with extra lemon on the side.