Tantuni
Tantuni
Two flat tools, a screaming-hot sac, beef sliced thin enough to cook in seconds and seasoned in the motion rather than after it. Tantuni is Mersin's whole identity in a wrap.
Et Tantuni
Mersin's beef tantuni: lean meat boiled then kept moist on a water-worked iron pan, two blades clacking, rolled in lavaş with onion, parsley, sumac and a hard squeeze of lemon.
Antakya Tantuni
Hatay-style tantuni; regional variation with local spices.