"The small shop, which was a greasy spoon cafe before being transformed into the hugely popular food hotspot, hasn't fully shed the character of its former self. It seats just over 20 people and, aside from the dazzling live cooking display where tantuni is prepared in front of customers, the layout has stayed largely the same. It's a small and stocky place, says Kaya. But, at the end of the day, it's all about the food and Neco Tantuni more than delivers on that front."
"The restaurant's namesake dish, tantuni (5 each), is a simple delight. The meat (lamb or chicken) is steamed to maintain a moist, juicy texture before being tossed into a massive pan with spices and oil, which are added in slowly. When the meaty mixture bubbles up, the homemade lavas (a thin, flexible bread) are slapped on top to soak in all the flavours."
Neco Tantuni is a small Turkish salonu in Enfield that specialises in the cuisine of Mersin and has been ranked fourth in Vittles' 99 list. The restaurant occupies a former greasy spoon cafe, seats just over 20 people, and features a live cooking display where tantuni is prepared in front of customers. The namesake tantuni is made by steaming lamb or chicken to keep it moist, tossing it with spices and oil, and topping it with homemade lavas, finely sliced onions, parsley, lemon or pickles. The result is bold, tangy flavours with sumak and punchy onions.
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