To start, prepare the meat by slicing it very thinly. Place the strips in a large bowl and add 1 tablespoon of olive oil, ground red pepper, cumin, salt, and black pepper. Mix thoroughly to ensure each piece is well coated with the spices. Set aside to marinate briefly while preparing the other ingredients.

In a wide skillet over medium-high heat, add the remaining tablespoon of olive oil. Once heated, add the marinated meat and cook, stirring continuously for even browning, for about 5-7 minutes or until the meat is tender. Stirring often is key to achieving the classic Tantuni texture.

Reduce the heat to medium and add a splash of water to the pan to deglaze it, scraping up any browned bits. This step creates a light sauce that will coat the meat. Allow the liquid to reduce slightly.

Add the thinly sliced onions to the skillet, tossing them with the meat for an additional 2 minutes to soften slightly without losing their crunch. This balance adds flavour and texture to the wrap.

Warm each flatbread in a separate skillet or briefly in the oven to make them pliable and soft, making wrapping easier and enhancing the eating experience.

Lay a warm flatbread on a clean surface. Add a generous portion of the meat and onion mixture down the centre of the bread. Top with diced tomatoes and a sprinkle of fresh parsley for freshness and colour.

Roll up the flatbread tightly around the filling, creating a snug wrap. For an authentic presentation, serve the wraps whole or cut them in half diagonally.

Serve the Tantuni immediately, accompanied by lemon wedges for squeezing over the wraps and pickled hot peppers for a spicy contrast. Enjoy this Turkish street food classic warm, savouring the tender meat and vibrant flavours.