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Tandoori is a fire burning in a pit built centuries ago to heat homes.
A unique soil mixture is prepared and shaped into a well. When wood was thrown into these pits and opened on the floors of houses in ancient times; large rooms were heated.
Over time, tandoori ovens, which were also used for cooking, are now preferred especially for cooking meat and bread.
In many regions of the country, tandoori bread was cooked enough to be consumed for a long time
the tandoori culture developed and it became a barbecue used for cooking lamb meat in the consistency of Turkish delight.
Tandoori has also become a name given to a dish commonly prepared by cooking lamb meat on a special skewer over a fire.
Tandoori has been an ideal cooking method for lamb. Restaurants have prepared natural tandoori in their places, especially for those who love lamb.
Lamb tandoori or tandoori kebab (Turkish language: Kuzu tandır or tandır kebabı), is a meat dish in Turkish cuisine. It belongs to the Akşehir region. It is prepared with lamb, onion, tomato, and peppers. Lamb pieces (sometimes a whole lamb) are baked in an oven called a tandır, which requires a special cooking method for hours. Served with bread and raw onions.
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