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Turkish & coastal

Kuzu tantuni-style wraps (quick lamb wraps)

A pan-fried lamb adaptation with sumac onion and cooling yoghurt. Planned for Göcek, Turkey · 24 October–around 7 November 2026. Also works in a home kitchen. See the seasonal shopping and supplier guide.

2 portions25 min
Kuzu tantuni-style wraps (quick lamb wraps)

Step by step

  1. Prepare the cold filling firstView full-size picture ↗

    1Prepare the cold filling first

    7 min
    • Slice onion thinly; rub with lemon, half the salt and optional sumac.
    • Dice tomato to 5 mm and drain excess juice.
    • Chop optional parsley.
    • Keep these ready before handling raw meat.
  2. Slice lamb across the grainView full-size picture ↗

    2Slice lamb across the grain

    5 min
    • On a separate board, cut lamb across the grain into strips about 5 mm thick and 3 cm long.
    • Pat dry; season with remaining salt.
    • Wash knife, board and hands before returning to the vegetables.
  3. Brown in two quick batchesView full-size picture ↗

    3Brown in two quick batches

    medium-high7–9 min
    • Heat oil over medium-high heat.
    • Fry half the meat for 2–3 minutes, turning to brown, then repeat.
    • Add optional chilli in the last 20 seconds.
    • Check lamb reaches 63 °C, then rest for 3 minutes on a clean plate.
    • Do not use the raw-meat plate.
  4. Warm and roll the flatbreadView full-size picture ↗

    4Warm and roll the flatbread

    3 min
    • Warm each flatbread in the empty pan for 15–20 seconds per side.
    • Spread optional yoghurt, then divide lamb, tomato, onion and optional parsley between them.
    • Fold the bottom over the filling, tuck in both sides and roll snugly.
    • Serve immediately.

Based on: Turkey’s official tourism — Göcek food · USDA — safe cooking temperatures