Tavuk Tantuni Recipe
Tantuni is one of the street flavors of Hatay cuisine that has managed to spread throughout Turkey. Both meat tantuni and chicken tantuni have their own fans. If you ask me, I'm a chicken tantunist. Especially chicken tantuni, which you make everything at home, will surpass many special occasion dishes.
When I say everything, I of course mean lavash. Homemade lavash surpasses store bought lavash in every category. I can tolerate many store bought foods if I have to, but I can never stand store bought lavash. Additives that give elasticity and extend shelf life give off such an unpleasant odor that it is unbearable for me. That's why the best thing is to make your own lavash at home. There is no such smell, no such taste. It doubles the taste of tantuni.
If you think you can't bother making lavash at home just because you want to eat tantuni, you can use a crispy crusted bread as in my beef tantuni recipe. I think one thing that tantuni can't handle is soft bread. It should be eaten either with lavash or crusty bread.
Tantuni has its own cooking method. Meat/chicken is first boiled in water and its blood and water are removed. Then it is roasted in oil with paprika. Finally, it is cooked by adding water little by little as it absorbs the water.
In tantuni makers, lavash or bread is dipped into the tantuni water and slightly moistened. I like lavash with lots of sauce. That's why I don't settle for just tantuni juice. I make a separate sauce to coat the lavash. If I can't do this, what's the point of making tantuni at home, right? If you find it enough for your lavash to get a little wet, don't bother making sauce. But please don't consider this luxury too much for me and for those who like lavash with sauce like me.
Enjoy your meal...
Tavuk Tantuni Recipe with Video
Ingredients
- 500 g chicken breast meat,
- 4 tablespoons of olive oil,
- 1 teaspoon of red sweet pepper powder,
- Salt,
- Black pepper,
- 500 ml boiling water for boiling,
- Extra boiling water.
For serving;
- Lavash,
- Chopped onion and parsley,
- 1 tomato.
For the sauce;
- 4 tablespoons of olive oil,
- 1 teaspoon of paprika,
- 1 cup of boiling water.
Preparation
- Chop the chicken into pieces the size of backgammon dice,
- Boil water in a saucepan, add the chopped chicken, stir and boil for five minutes, then strain it with a colander and remove it from the water,
- Heat the olive oil in a large pan,
- Add the chicken and mix,
- Add paprika, black pepper and salt and mix,
- Increase the heat a little, add water in small amounts (about a ladleful at a time) 5-6 times as add water as the water evaporates, stir constantly and cook,
- Meanwhile, heat the olive oil for the sauce in a separate saucepan,
- Add the paprika and mix, then immediately add the water and stir, then remove from the heat,
- Soak the lavash with sauce, put 2-3 tablespoons of chicken, chopped onion, parsley and chopped tomato in the middle and wrap it in a roll shape.
Enjoy your meal...