Türkçe
Menü
Cappadocia Guide
Peribacası Magazine
Cappadocia Guide Book
Other Publications
Cappadocia Firms
Cappadocia Photo Gallery
Cappadocia Photographers
Cappadocia Maps
Cappadocia and Art
Civil Society Organizations
Imp. Phone Numbers & Links
Cappadocia Articles
Updates
Firm Search
Citiy
District
Range of services
Firm
Poll

Have you ever been in Cappadocia?
       
Yes
Yes, more than one
No
Where is Cappadocia?
Mail List
Sign Up
Forgot your password?

TANDIR (TANDOORI) IN CAPPADOCIA

TANDIR (TANDOORI) IN CAPPADOCIA

Writer: Osman Yüksel
August 2009

The tandoori food, the conspicuous characteristic of Cappadocian cuisine, is being cooked in tandoori, produced by potters of Avanos.  Yusuf Tüysüz, 73 years old and one of the master potter of Avanos, prepared a tandoori for Peribacası Magazine and gave us information about the production. The clay, brought from old channels of Kızılırmak, is being pressed in order to get rid of the sand and then it is being sifted. After turning it into dough density, the clay is being mangled in order not to have air bubbles inside and then being kept for a long time in a cooler area in stripe shape.  As the tandoori craftsman receives an order or produces for the stocks, he takes enough amount of clay and start to work. First of all the caliber of the tandoori is being defined and then the stripe shape clay is being put one over an other in a round shape.  After each clay stripe finishes one round in order to smooth the inner part and in order not to have air inside the craftsman paves the inner side by his hand.  Since it will stay under the ground there is no need to have a smooth surface for the outside.  In the past hay and goat hair were being used as splicer to make it more everlasting. Before tandoori gets its place underground, it is being left to get dry under a shade for 10-15 days. The fire style of tandoori is a bit different than the clay based tools such as crock, pottery and cruse. They are being fired in the oven but tandoori is being fired where it is buried.  In order to light up the tandoori, a few brushwood will be enough. The tandoori gets ready to cook in 10-15 minutes. It is possible to cook many different dishes from baking bread to cooking “haricot bean”, the famous dish of the region. The food of tandoori is very delicious since it is being cooked very slowly and for the cooking again the potteries and stew pans of the region are being used.

Note: This article has been published in Peribacası Cappadocia Culture and Publicity Magazine, August 2009 issue. It is under protection of the copyrights of the magazine. No part of this article may be reproduced or utilized in any form or by electronic, mechanical or other means without prior permission from the owner. www.cappadociaexplorer.com

Reading Reading: 2478 Eklenme Tarihi Date: 2010-01-06
Yusuf Tüysüz
Yusuf Tüysüz





Lila Restaurant-Uçhisar
Lila Restaurant-Uçhisar
Lila Restaurant-Uçhisar
Lila Restaurant-Uçhisar



Nevşehir Weather
Remember
Select City
Statistics
Total : 1753509 visitors
Today : 412 visitors
Yesterday : 352 visitors
Loaded : 0.27 sec.


Copyright 2009 - All rights reserved.All photographs, writings, documents, products and ideas of Literary and Artistic Works Act No. 5846 is protected by. By showing that even if the source can not be copied. Contrary to our lawyers about what acts shall be done through legal proceedings
 

Kare Tekstil Sanayi ve Ticaret Ltd. Şti. İzmir Cad. Moda Çarşı No: 21/10 Kızılay/Ankara | Phone: 0312.282 66 80 | cappadocia@cappadociaexplorer.com