Pit Oven Soup

Tandir Çorbasi

Preparation info
  • To Serve


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About

In Konya tandır soup is always made on baking day. It is named after the pit oven in which it is cooked. All the ingredients are placed raw in an earthenware cooking pot, the lid is put on and sealed with a flour and water paste. Then the casserole is lowered into the hot cinders that remain in the pit oven after bread has been baked early in the day, and the soup cooks in time for a midday meal.

The discovery at the Çatalhöyük archaeological