Tandir kabob is a traditional dish of the nomads. Today, this is a gastronomic brand of Jizzakh, Kashkadarya and Surkhandarya regions. At the same time, this dish has great varieties.
Many legends people tell about the origin of this dish. The elders say that for the nomads, it was the easiest way to prepare a tasty and nourishing meal. After all, mutton and fire were needed for its preparation, the nomads always had. Today, this is a dish of the regions with major pastures, and tradition to eat large amounts of meat.
It is noteworthy that in the regions different methods are used to prepare this dish, mainly this is different appliances, on which this delicious dish becomes fantastic. In Jizzakh, tandir kabob is usually cooked in special clay ovens made in the ground, in Kashkadarya and Surkhandarya regions the conventional vertical tandirs are used, which are also used for the preparation of somsas.
However, the preparation is the same in both cases. Fresh carcass of a sheep, divided into large pieces, marinated with salt and pine needles, and sometimes add other spices. At the final stage of preparation the meat pieces are placed in pre-stoked with wood tandir, so that the smoke and heat enveloped the meat on all sides. Tandir is tightly closed, and left for forty minutes.
As a rule, the recipe of tandir kabob remained unchanged mainly in remote areas of the country, in the mountains where people live faithful to tradition.
Be sure to try the dish when hot or cold – thy have completely different taste.