Mersin-style spiced beef wrap (Tantuni)

1. Cut the beef into very thin matchsticks, then into small dice.

2. Cook the meat in a little salted water for 15-20 minutes until the water has completely evaporated and the meat is tender.

3. Heat the oil in a large frying pan, add the meat, isot, cumin and pepper and fry for 3-4 minutes until crisp at the edges.

4. Dice the tomatoes and slice the onion into thin half-moons; rub the onion with the sumac and half the parsley.

5. Warm the lavash for a few seconds on each side in the fat in the pan, fill the centre with meat, tomato, sumac onion, green chilli and parsley, squeeze over some lemon and roll up tightly.

6. Serve immediately with ayran and pickles.

Tip: Tantuni makers in Mersin fry the meat in a shallow, domed sac pan. Instead of isot, use sweet paprika with a little chilli.