Next-Level Turkish Street Food, Yogurtlu Tantuni

Ingredients:
• 750 g beef (top round / boneless ribs / entrecote, sinews and excess fat trimmed)
• 3 - 4 tbsp vegetable oil (traditionally with cottonseed oil or any neutral oil)
• 2 tsp paprika powder
• Salt to taste
• Some water
Garnish and to serve:
• 1 small onion
• Parsley, chopped, ½ cup + fresh mint to garnish
• 1 tomato
• 2 tsp sumac
• Juice of ½ lemon (optional)
• Lavash bread to serve / wrap
Sauce:
• 1 cup yogurt (preferably strained)
• 1 clove of garlic (optional)
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 tsp paprika powder
• 1 tsp pul biber (Turkish chili flakes or Aleppo pepper) - optional for heat
Instructions:
1. First, cut / shred the beef into small size julienne pieces like thin strips
2. In a pan, start cooking the beef on medium heat and make a space in the middle
3. Stir occassionally and until all slices are slightly browned and the meat releases its juice
4. Once the beef releases it’s juice, skim off the impurities and the foam if any and close the lid
5. Bring to low heat and cook 20 mins until the meat is fully cooked in its own juice
6. Once the liquid is evaporated and beef is fully cooked, set aside the beef
7. For the garnish; thinly slice the onion, parsley and cut the tomatoes into small cubes
8. Mix 2 tsp sumac with a pinch of salt into the onions and mix until combined
9. Add the chopped parsley, mix and set aside
10. For the yogurt sauce, whisk 1 cup yogurt with a pinch of salt
11. Optionally, add 1 clove of crushed garlic and stir in to yogurt, set aside the yogurt
12. Heat up a large pan or preferably wok, add 2- 3 tbsp oil
13. Once the oil is hot, add the beef in batches and stir fry for 1-2 minutes on high heat
14. Add 2 tsp paprika powder and salt to taste and continue frying while constantly stirring
15. Once the paprika powder is infused, add 1/4 cup water
16. Continue stir frying until the water is reduced to half
17. Press the lavash breads on the beef and let them absorb the sauce until soft and slightly wet
18. Turn off the heat and start making a wrap
19. Layer the parsley & onion garnish on the lavash and add some chopped tomatoes
20. Add the beef on top, add salt to taste and drizzle a little bit of lemon juice
21. Make a wrap and cut the wrap into bite size pieces and transfer onto a serving plate
22. Heat up a pan, 1 tbsp oil, add 1 tbsp butter (optional), 1 tsp paprika powder and 1 tsp pul biber
23. Once the oil is sizzling and the paprika is infused into the hot oil, turn off the heat
24. Pour the yogurt over the tantuni and garnish with the spiced butter / oil
25. Finally garnish with chopped parsley and serve. Enjoy!