Tantuni with a Syrian Bread and Tortilla Alternative

Ingredients

• 5 cups (500 g) flour
• 1.5 cups (300 ml) warm water
• 1 heaped tsp salt
• 2 tbsp yogurt
• 1 kg veal
• as needed vegetable oil
• tomatoes
• onion
• parsley
• lemon
• sumac
• as needed water
• 1 tsp salt
• 1 tsp paprika
• about 1 tsp dried red pepper
• ayran yogurt drink
• pickled peppers
• as needed bay leaves
• yogurt with garlic

Instructions

1. On a cutting board, slice the veal into very thin slices.
2. Stack the meat slices on top of one another on the cutting board, then cut them into very small pieces.
3. Put the chopped meat in a pot over the heat without adding spices or any other ingredients at first.
4. Cover the pot and cook the meat over medium heat until it releases its juices and cooks in them.
5. Add an amount of water equal to a tea cup to the pot if the meat juices decrease during cooking.
6. Leave the meat in the pot until cooked through, then leave it until its liquid dries up.
7. Place the flour and salt in a mixing bowl and combine.
8. Gradually add the warm water to the mixing bowl until the dough forms.
9. Add the yogurt to the mixing bowl, then knead the dough until it comes together.
10. Divide the dough on a floured work surface into approximately equal pieces.
11. Shape the dough pieces into balls on the work surface, then place them on a flour-dusted cotton cloth.
12. Cover the dough balls on the cloth and leave them to rest for 10 minutes.
13. Roll out each dough ball on a floured work surface until thin.
14. Heat a heavy pan over medium-high heat before baking the dough.
15. Place a rolled-out piece of dough in the heavy pan and bake for about 1 minute on each side.
16. Transfer the baked breads to the serving area and cover them after baking to keep them soft.
17. Place the onion and parsley in a mixing bowl.
18. Add a pinch of salt, a pinch of dried red pepper, and about 1 tsp of sumac to the onion and parsley in the mixing bowl.
19. Cut the tomatoes and prepare them for the filling.
20. Heat a pan over the heat to prepare the tantuni when serving.
21. Place the cooked meat in the hot pan only to reheat it.
22. Add a little water and oil to the meat in the pan while reheating.
23. Add the salt and paprika to the meat in the pan during the final reheating.
24. Place the bread in the pan with the meat so that it absorbs the liquid and becomes very soft.
25. Place the bread on the serving surface, then distribute the hot meat over it.
26. Place the parsley and onion mixture over the meat, then add the tomatoes to the bread.
27. Squeeze lemon over the filling on the bread.
28. Roll up the bread on the serving surface to make a tantuni sandwich.
29. For the second serving, place the bread on the serving surface, then distribute the meat, parsley and onion mixture, and tomatoes over it; squeeze lemon over it, then roll it up.
30. Cut the second wrap on a cutting board, then place it on a serving plate.
31. Place the yogurt with garlic over the cut wrap on the serving plate.
32. Pour the remaining sauce from the pan over the cut wrap on the serving plate.