Kıymalı Tantuni (Beef Mince Wraps)

Kıymalı Tantuni (Beef Mince Wraps). My mum used to make these meat-filled wraps for us when we were younger (she still makes them), and would call them her quick Lahmacun. The filling is traditionally made with finely diced beef or lamb, but I love this quick and easy version using beef mince, based on my mum’s recipe, which is perfect for midweek dinners. We also have the same version every year at the hotel we stay at in Cyprus, which the kids love, and the meat is traditionally cooked in a big, shallow skillet. Tantuni originates from the City of Mersin, a southern Turkish port on The Mediterranean coast, so it’s no surprise that it’s made it’s way over to Cyprus via its easiest access point. You don’t even have to make your own wraps (but if you do, use my #melizcooksflatbreads recipe), and simply fill them with a good helping of the garlicky meat, a few sprinkles of powdered spices (listed below), fresh tomato, onion and parsley. Serve with a salad and chips (#melizcookschips ), of course.  

INGREDIENTS (enough to fill 6-8 wraps)

750g beef mince

4 finely chopped garlic cloves

2 tbsp

Sunflower oil

1 tsp ground cumin

1/2 tsp smoked paprika

1 tbsp tomato or red pepper paste 

1 tsp salt 

100ml water

METHOD

Heat the sunflower oil on a medium heat, add the garlic, and soften, without browning, before adding the mince.  Brown the mince for 5-10 mins, add the spices and seasoning, then the paste, stir well, add 100ml water and cook on a high heat until reduced down completely. Serve in wraps with sliced red onion, diced tomatoes, finely chopped parsley and a little sprinkling of summak, paprika and pul biber to taste. Squeeze of lemon is great.

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