Şerife Anna and I don’t share a mother tongue, but we do have a common language of the stomach. Every other day or so, Şerife Anna makes tandır bread. A tandır is a simple traditional oven. It’s nothing but a cylindrical, flat floored hole in the rock. All cave homes have them.
Şerife prepares the oven by burning twigs and branches until sufficiently hot coals remain at the bottom, then places several metal plates in the tandır to absorb the heat.
Please note: My original intention was to place the above text next to the appropriate photographs. After fighting with and losing to Blogspot, I am settling for this compromise.
Then, she coats rounded dough with an egg mixture, forms a hole in each piece of bread, and sticks them to the side of the tandır The oven is covered with a large metal plate until the bread is golden brown on the top.
Şerife then removes the bread with a kind of hook.
Şerife then removes the bread with a kind of hook.
I prefer to eat tandır bread when it’s warm. The crust is chewy-crunchy, the interior soft. It’s best with lots of butter or crumbly village cheese that has been stored in clay pots.
Please note: My original intention was to place the above text next to the appropriate photographs. After fighting with and losing to Blogspot, I am settling for this compromise.
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