Tantuni: the Turkish street food to discover

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We now know that Turkish cuisine is versatile and incredibly tasty. We can no longer do without dishes such as baclava, lahmacun and börek. Tantuni is also one of our favorites. But what exactly is Turkish tantuni?

We prefer to eat this spicy meat dish for lunch, snack or dinner. And if possible on a regular basis.

Turkish street food

Tantuni is a popular dish from Turkey, but fortunately also available far beyond. It is a very popular street food dish that originated in a Mongolian community who lived in Mersin, a city in southern Turkey.

The name tantuni comes from the Mongolian word tamturi, which means snack. It is therefore not entirely unexpected that this can be found on every street corner in Mersin, just like in Istanbul and other Turkish cities.

Tantunic

As with other iconic dishes, tantuni has multiple versions, depending on the region where it is served. The basic ingredients are almost always the same: finely chopped beef or chicken with chili pepper and cumin, raw onions with parsley and sumac , tomatoes and bread. Sometimes topped with yogurt sauce.

Important anecdote: the sweet garlic sauce that we know in the Netherlands was also simply invented by Dutch people. Which is most likely inspired by the Turkish cacik .

Incidentally, a special tantuni pan is often used on the street. This large wok-like pan has the center deepened and intended for the meat, which takes the most heat.

Bread or lavash

The meat and onions are rolled in dürüm (Turkish flatbread) or simply on a (Turkish) bun. According to writer Özcan Akyul, you can eat the best food at the food stall of Mersin Tantuni on the market in Deventer (every Friday and Saturday). He also showed in the TV program De Streken van Van Boven, together with Yvette van Boven (check also Uitzender Gemist ).

Getting started yourself? With this recipe you can make tantuni in your own kitchen. Originally you make tantuni with cottonseed oil. But since this is a little harder to find, another vegetable oil with a high smoke point will do just fine.

> Fancy even more Turkish dishes? Then definitely try this pide or cilbir .


Source: Culy by culy.nl
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