TANDIR CULTUREMaking a tandoor is a difficult and demanding job that requires knowledge and skill. First, it is turned into special clay soil for tandoor, sifted through a sieve, and mud is made by adding straw and goat hair. It is left for a day and kneaded again the next day. The mud is shaped into a cylinder with a diameter of 9-10 cm and knitted. The whole tandoor cannot be knitted at once. It is left to dry from time to time. It is knitted slowly and left to dry to prevent warping and collapse. Finally, the mouth of the tandoor is made and left to dry. Tandoor mud must be well kneaded. Otherwise, it will deteriorate and collapse quickly.The installation of the tandoor varies from region to region. While tandoori soil is buried in the most populated provinces of Turkey, as it approaches the western provinces, human height is reached on the earth. In places where tandoors are to be installed, such as Van, Bitlis, Hakkari, the well for the tandoor is first dug. The tandoor is placed in this pit and covered with the surrounding mud. In our provinces such as Batman, Siirt, Diyarbakır and Mardin, people always talk in a way that comes down to their waist. By the way, be sure to leave an air hole.Tandoori bread dough is usually prepared with leavened dough. The sour dough is spread in a large oval shape and stuck to the wall of the tandoori. It all requires skill to put bread into the tandoor, to be able to withstand the fire, and to hold the bread to the tandoor. This task is usually undertaken by the elderly mothers of the house. Early in the morning, women take their fresh wood or twigs to the tandoors to bake bread and enter first place. After the baked bread is left to cool, it is wrapped in table cloths and stored that way. The most important feature of bread is that it can remain intact for a long time. For this reason, women produce tandoori bread in tandoors weekly or monthly.