Tantuni to go

So we'd had the adana kebap, famous to this region. However, there was still one dish also very well known in these parts that I'd not yet had.

I refer, of course, to tantuni. It is a thin burrito, filled with lamb meat, tomatoes, and onions. Accompanied by a lemon and pepper, it is best eaten fully doused in lemon and with the peppers inserted into either end of the burrito (though they can pack a punch). It was delicious, the perfect mini-meal. It was fresh from the lemon with good meatiness from the lamb, no gamey-ness in sight. This region knows how to do their specialties! Then, we learned what made it so special: sheep's tail fat. That's right, the fat from the tail of the sheep is used to flavor all the insides of the little tantuni. It looks like a little sheep's tail too.