Tantuni

Preparation

1. 01

   Step 01

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

2. 02

   high heat

   Heat a wide, flat-bottomed griddle or nonstick skillet over high heat. Add the beef suet and let it melt.

3. 03

   high heat, stirring constantly

   Add the diced beef to the melted fat. Cook, stirring constantly, for approximately 5-6 minutes, until the meat releases its juices and they evaporate.

4. 04

   medium-high heat

   Add the tomato paste and sauté for 1 minute. Then add the diced tomatoes.

5. 05

   medium heat

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

6. 06

   medium heat

   In a separate pan or the same pan, briefly warm the lavash breads to soften them.

7. 07

   Step 07

   Place a portion of the meat mixture in the center of the warmed lavash, top with the finely chopped parsley and onion slices. Fold the sides of the lavash inward and wrap tightly.

8. 08

   Step 08

   Serve the tantuni hot with lemon wedges.