Main Course

Homemade Chicken Tantuni

Name: Homemade Chicken Tantuni
Total time: 35 min
Yield: 4 servings
Ingredients: 600 gram chicken breast; 1 small tea glass vegetable oil; 1 tablespoon butter; 1 cup lukewarm water; 1 teaspoon sweet red pepper flakes; 0.5 teaspoon cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 4 piece lavaş bread; 2 piece dry onion; 0.5 bunch parsley; 1 dessert spoon sumac; 2 piece tomato; 1 piece lemon; 1 pickled peppers

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

600 gram chicken breast
1 small tea glass vegetable oil
1 tablespoon butter
1 cup lukewarm water
1 teaspoon sweet red pepper flakes
0.5 teaspoon cumin
1 teaspoon salt
0.5 teaspoon black pepper
4 piece lavaş bread
2 piece dry onion
0.5 bunch parsley
1 dessert spoon sumac
2 piece tomato
1 piece lemon
1 pickled peppers

Step-by-Step Preparation

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Place the chicken breast on a cutting board and dice it into tiny cubes, even smaller than dice, almost like minced meat, using a sharp knife. This cutting technique increases the surface area of the meat in contact with the heat, allowing it to cook faster and achieve a melt-in-the-mouth texture inside the wrap.

Transfer the diced tiny chicken pieces into a large pot and add enough cold water to completely cover them. Turn on the stove and, when the water begins to boil, carefully remove the foam forming on the surface with a slotted spoon. Turn off the stove when the color of the chicken has completely changed and it has softened slightly, then take the meat out and drain the excess water in a colander.

Place a wide and preferably thin-bottomed steel pan or a tantuni griddle on the stove and heat it well. Add the vegetable oil and butter for flavor to the heated pan. When the oil is hot, carefully transfer the boiled and drained chicken into the pan.

After tossing the chicken in the hot oil for a few turns, add sweet paprika, salt, black pepper, and cumin. While the spices integrate with the meat, drizzle 1/2 small tea glass of warm water and a few drops of fresh lime juice, as recommended by Robo Şef, over the pan. The dense steam formed by the combination of water and oil will prevent the meat from drying out.

While the sauce in the pan boils and evaporates, press the lavash bread onto the pan open. Ensure that the inner surface of the lavash absorbs the spicy and oily steam in the pan well, making it soft and warm.

Dice the onions into thin rings, rub them slightly with a little salt to remove the bitter juice, then rinse, squeeze, and mix with finely chopped parsley and sumac. Peel the tomatoes and dice them into cubes.

Spread the heated and sauce-absorbed lavash on the counter. Take the hot chicken mixture from the center of the pan and spread it lengthwise as a strip over the lavash. Add the prepared sumac onion salad and the diced tomatoes on top. Wrap the dürüm tightly and serve hot with pickled peppers and lemon slices.

Chef's Tips

Use the shocking technique by adding water occasionally during cooking to prevent the tantuni from drying out and to give it a soft, Turkish delight-like texture.
The stove heat must always be high; tantuni cooked on low heat becomes watery and loses its flavor.
Adding spices during the oil sautéing stage rather than while the chicken is boiling ensures the best transfer of color and taste.

Alternative & Optional Ingredients

To enhance the flavor, you can mix boneless chicken thigh meat with breast meat in equal proportions instead of using only chicken breast.
You can add finely chopped fresh mint to the sumac onion salad according to your personal taste.

Gourmet Recommendations

Adding a few drops of fresh lime juice to the water after putting the chicken in the pan will balance the acidity perfectly by cutting through the heaviness of the oil.
You can take the traditional flavor to the peak by serving it with plenty of frothy plain ayran or turnip juice.

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Nutrition Facts

Per Serving

Calories540 kcal

Protein45 g

Carbohydrates48 g

Fat18 g

Fiber 6 g

Sugar 5 g

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