What it tastes like
Rich and deeply lamby, with crisp outer edges and meat soft enough to pull apart with a spoon.
Lunch or dinner · Central and Eastern Anatolia
Tandır
Say it: tahn-duhr
Lamb cooked slowly until exceptionally tender, traditionally in a clay-lined tandır oven. Modern kitchens recreate the same low, enveloping heat.
How to order it
Ask which cut is being served and whether it comes with tandır bread or pilav. The meat should be moist, never stringy or dry.
Good beside it
- Tandır bread
- Rice or bulgur pilavı
- Raw onion and parsley
Dietary note
The lamb is naturally gluten-free, but bread and bulgur accompaniments are not. Confirm butter in the pilav.