Tantuni

Preparation

1. 01

   Step 01

   Cut the beef into small cubes (approximately 5 mm). Dice the tomatoes. Thinly slice the onion into half-moons. Finely chop the parsley.

2. 02

   high heat

   Heat a wide, flat-bottomed griddle pan or non-stick pan over a high heat. Add the beef suet and melt it.

3. 03

   high heat, stirring constantly

   Add the diced beef to the melted fat. Fry, stirring constantly, for approximately 5–6 minutes until the meat releases its juices and then reabsorbs them.

4. 04

   medium-high heat

   Add the tomato purée and fry for 1 minute. Then add the diced tomatoes.

5. 05

   medium heat

   Add the salt, black pepper and chilli flakes. Pour in the water and cook, stirring, for 2–3 minutes. The meat should be tender and the sauce should remain slightly loose.

6. 06

   medium heat

   In a separate pan or the same pan, briefly warm the lavash breads until soft.

7. 07

   Step 07

   Place the meat mixture in the centre of a warmed lavash, then top with finely chopped parsley and onion slices. Fold the edges of the lavash inward and roll up tightly.

8. 08

   Step 08

   Serve the tantuni hot with lemon wedges.