today I would like to teach you how to make great tantuni.
Tantuni is one of the most popular street foods of Turkey from the south side it's very soft thin
layers of meat with Incredible tasty juices it's either wrapped in the lavaş or it's in between a
bread but it is Heavenly and the good thing about it is I'm going to make it very simple
to make and I'm also going to include some tips that you cannot find anywhere in the
world everything starts with preparing kind of the stock of this meat normally stock is
either meat vegetable stock or something but now we're going to make a spice stock uh and for that
I need half a cup of water and I'm going to add some spices red flaked pepper and isot. İsot is
Urfa pepper which is smoked red pepper like this and sumak you can find these kind of spices in
bazars Amazon now I'm going to mix these all up this is warm water and some of the taste goes to
the juice and it becomes a really incredibly tasty and a bit spicy juice like this if you can't eat
hot don't put red pepper sumak is not hot black pepper is hot a bit but not too much so this is
going to be the juice I want it to cool down a bit normally in stores that sell these tantuni's
southern side Mersin they use cotton oil cuz they were one of the number one producers of cotton in
the old days and how they put it in the pan is with a plastic bottle like this I like the idea
so I want to show you how to make this plastic bottle into a nice spray kind of thing I have a
şiş you can use a fork heat it up make a small hole like this just one one for the juices now
this is getting cooler this is going to be ready to use then let's move to the meat normally they
make this meat from round trench this part which is as you can see the top of the leg which is
used and it's a big muscle when it's a muscle what does that mean harder to chbe whereas like these
parts where it doesn't move and it's closer to the bone is soft and tender they use this part or this
part or this part to make this tantony because these parts are really chewy how do they make it
soft and tender they boil it for a long time and the boiled meat then goes to the pan but because
is going to be too hard I use the softer cut which is filet I have 400 grams of filet if you have a
shank or something and use it that way please boil it with a bit of onion and a bit of salt but first
we have to cut it how do we cut it first like a small steak like this and then I have thin Cuts
like this for example when you're cutting the meat it's very important not to go back and forth and
the knife has to be really sharp if your knife is not sharp enough and if you don't have a sharpener
one thing that I love using is for example you have a knife like this you have another
one you're not sure whether this is sharp enough use the other back of the knife to sharpen it this
is usually when I go to a friend's house it's how I discovered it basically they don't have
a sharpener and they think that they buy a knife and think that they're going to use it for life
but it doesn't work that way and they hate the knife use the back watch your hands it depends
on different type of knife but this is it's like 20 25% tilt go back and forth it's important to
make it equal on both sides done clean it and then it's ready it's going to be much sharper now
we cut all the meat like this this is ready to go on the other hand we also eat this tantuni with a
bit of tomatoes Tomatoes is Umami it increases the flavor so I DIC the tomatoes finely they're going
to be ready when I make the dürüm when I make the wrap also we make something called sumaklı
soğan we have done this in some recipes in the channel it's a great delicacy you chop the onion
you put a bit of salt and rub it a bit so that the edge goes away put a bit of sumak and some
parsley that parsley onion mixture with sumach has the sourness sweetness and a bit of bitterness all
together and it will increase the flavor of your wrap hi everyone we are on Amazon you can find our
most highlighted products on Amazon and buy with with just one click now we're ready our sumak and
tomatoes and meat is around so I can get ready to cook if you're going to do it for your guests you
can make this before but when they are at home you can make it together on top of the stove in
5 minutes how are we going to start now we turn on the heat we get the biggest pan possible we're
not going to crowd the pan like this is 400 g of file we're going to use 200 g each time put some
olive oil originally as I said the tantuni is done with a different kind of meat boiled and
with cotton oil so I separate the meat thinly on the pan now we get the wooden spatula as you can
see it's immediately browning if we crowed too much it will get it water out it will eventually
boil it on water we don't want it we want the mill browning reaction then I put some salt as it start
to brown and a pinch of black pepper go around as you can see it starts to kind of have the
Miller reaction the browning which is the taste I like that but at the same time as you can see
my pen starts to get in color now it's time to use this greatness I shake it actually this is
the glazing but the glazing water is with sumak it's almost done I take the little off I put a
bit more and then teaspoon of butter for the final last minute taste this is a Refika touch again de
the pan and this lavaş gets in soaks all the juice turn the heat down like this
woo another lavaş gets in now I put the tantuni the mistake that I always make I try to put it in
the middle I have to put it here to roll to this put some onion with sumak yeah and some Tomatoes
I sometimes heat these tomatoes in last minut it but sometimes I like the contrast and sometimes
we put some pickles in or we can eat the pickles outside then I roll it without turning the sides
and this is it gets in whoop like this we have the pickles on the side we eat this meat with lemons
definitely and some parsley to the top and ready to eat in Turkey we eat this together with ayran.
Ayran is yogurt with a bit of water served cold it's like classy in Indian a bit different but
very nice so they go really really well together usually on the seat when they set it tantuni which
is tantuni and ayran together and the rest is a lie so shall we eat it together with Burak yes
we can shall we eat it together romantically or cut it try I'll cut it in the middle okay by the
way I think I ate it in Dubai that way when they made the tantuni with a bit of lemon yeah [Music]
we can also eat it together with sometimes with yogurt they cut it in pieces and put some yogurt
in some tomato sauce which makes it likes can but this is by self so good no needed perfect
I love Tantuni but this sumak and isot edition game changer like you that's it guys hope you
enjoyed it loads of love from İstanbul and don't forget to like the video and subscribe and if you
have any street food that you want to be on this channel please write them down it can be Turkish
it can be from your country with a Turkish touch or with the Refika touch or with a Burak touch