Recipe Provided ByTwo Purple Figs
- 2 pounds Leg of American Lamb, (deboned, and cut finely into small cubes)
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons Paprika
- 2 tablespoons Chili flakes
- 2 tablespoons Pul Biber (or add extra paprika and chili flakes)
- 2 tablespoons butter
- 1 teaspoon lamb fat
- 2 white onions, (finely diced)(or 1 large one)
- 1 cup parsley, (minced)
- 2 tablespoons sumac
- 1 1/2 teaspoons salt (Kosher or Mediterranean salt)
- 6 lavash breads
- 2 cups diced tomatoes
- Extra sumac for sprinkling
Start by trimming off any excess fat from your lamb. Make sure not to discard that fat as it can be used in many other recipes to add flavor.
Cut the meat into small dices about 1/4-inch size dice. You need the meat to be small as it will cook in no time by sautéing in a skillet.
Preheat a heavy-duty skillet over high heat, we used cast iron. And add the butter and chunks of lamb fat.
Cook until the fat releases all its flavors and has melted into the skillet.
Add in the lamb along with the spices and mix well.
Keep stirring until the lamb is no longer pink on the outside, and has absorbed the spices well. This takes anywhere between 12-15 minutes.
If you feel the lamb has dried out, and no more liquid is in the pan, add in 1/4 cup of water or stock and let it simmer for 2 minutes before turning off the heat.
To make the onion salad
Mix all ingredients in a small bowl.
To assemble the Tantuni
Take one lavash bread at a time and press it firmly over the lamb in the skillet. Let the bread soak in the spices and sauce from the pan.
At that point, you can start piling the filling in a single layer. The lamb, onion salad and diced tomatoes.
Roll the bread to make a cylinder-like roll. You may cut it in half or even into smaller bites.
Serve right away with an extra sprinkle of sumac.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest