Handmade Turkish Wrap Tantuni I CHEF OKTAY

My dear followers, super soft meat got combined with tomato, parsley and onion on thin lavash. It was an amazing taste.
For the dough:
4 glasses of flour
Half a pack of dry yeast
1.5 cups of warm water
1 tablespoon of yogurt
Salt
For the filling:
600 g beef rump cap
2 tomatoes
3 onions
Parsley
Lemon
Sumac
Chilli pepper
Salt
Preparation:
We take the flour into the mixing bowl, open a hole in the middle, add the yeast and salt. Add warm water and knead. We cover it and leave it to ferment. We roll out the fermented dough real thin and cook it. We cut our meat in half first and cut it as I showed in the video, then we cut it thin and long. We take our meat in the pan and cook it in its own juice for about half an hour. While the meat is cooking, we chop the tiny tomatoes. We chop the parsley. Finely chop the onions and flavor them with sumac. We take the cooked meat in another pan, add a little oil and water to the meat, put it on the lavash, and bring the lavash and the meat together. First, add the onion, tomato and parsley into the lavash, put the meat on it and wrap it. Squeeze some lemon on and enjoy!
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