INGREDIENTS

1. ▢1 small red onion, thinly sliced into half moons
2. ▢2 teaspoons sumac
3. ▢Kosher salt
4. ▢3 Roma tomatoes, finely chopped
5. ▢1 bunch flat leaf parsley, finely chopped
6. ▢2 lemons
7. ▢1 teaspoon Aleppo pepper (optional)
8. ▢1 1/2 pounds flank steak
9. ▢1/4 cup extra virgin olive oil
10. ▢2 teaspoons paprika
11. ▢3/4 cup hot water
12. ▢6 sheets of homemade lavash (or substitute with burrito-size flour tortillas, see note)

METHOD:

1. Prepare the onions with sumac. Put the onion, sumac, and a little bit of salt into a bowl that is medium in size and mix them together. You should use your hands to massage the spice into the onions, which will help to soften them and work the flavour into them.
2. Increase the amount of onions. To the bowl containing the onions, add the tomatoes, the parsley, a half teaspoon of the Aleppo pepper (if you are using it), and sufficient more salt to taste. One lemon’s worth of juice!
3. The ingredients should be combined by tossing them together, and then the remaining lemon should be cut into wedges. While you are cooking the steak, you should put the salad and lemon wedges to the side.
4. The meat should be seared. Remove any excess fat from the steak, then cut it into little pieces, each of which should be approximately the size of a sugar cube. In a pan of medium size, place the olive oil and heat it over medium-high heat. The steak pieces should be added when the oil begins to shimmer, but before it begins to smoke. It should take around eight minutes of stirring for them to turn golden and to discharge and reabsorb their water.
5. Put the finishing touches on the meat. The steak should be seasoned with the paprika, the remaining half teaspoon of Aleppo pepper (if you are using it), and a significant amount of salt (approximately one teaspoon). Mix well to get a uniform coating, and then pour in the water. Set the temperature to medium and let the mixture simmer for around five minutes in order to bring about a modest reduction.
6. The lavash should be soaked. Make sure the meat is still in the pan, reduce the heat to a low setting, and cover it with a piece of lavash. You may use your hands or a spatula to gently push the bread in order to encourage it to absorb the liquid and become more pliable as a result of the steam. A minimum of thirty seconds should be given to the bread in order for it to fully absorb the flavour. The colour of the bread ought to be a lovely golden tint.
7. Construct the casing. Making use of tongs, move the lavash to your serving dish so that the side that has been wet is facing up. A little amount of the gravy from the pan should be spooned over the meat, which should be placed in a single, thin line towards the border of the bread. Put in a line of the salad made with tomatoes and onions. Ensure that you do not fill it to the brim.
8. Roll and take pleasure in it. The lavash should be rolled over the steak and salad, with the lavash being pulled towards you and rolling from top to bottom to create a long burrito or tube that is very thin. Create a U-shape by bending it gently. You may enjoy it from both sides, and as you do so, squeeze some fresh lemon juice into the aperture at the top. As you take your last mouthful, you will reach the base of the U, which is where all of the delectable fluids have accumulated. Note: Depending on your lavash bread, the U-shape can be tricky! If your lavash starts to break, simply enjoy it more like a standard wrap or wrap it like a burrito.
9. Repeat. Repeat the filing and rolling with the remaining lavash bread, enjoying the tantuni while it’s hot and fresh.