Ingredients:

• Lamb leg (or shoulder)
• Basmati rice
• Carrots
• Onions
• Whole Red Chili peppers
• Whole garlic
• Coriander seeds
• Cumin seeds
• Caraway seeds
• Salt
• Chili powder
• Sunflower oil
• Raisins



• Chickpeas (precooked tin)

Process:

1. Wash and rinse the rice well (several times to release all the starch, which is very important for Plov) and soak for at least 30 minutes.
2. Cut the meat into pieces.
3. Slice the carrots into strips.
4. Slice the onions.
5. Crush the Coriander seeds, Cumin seeds and Caraway seeds. Mix them together well.
6. Wash and drain the Chickpeas well.
7. Light the Tandoor using kindling and small pieces of wood.
8. Lavishly oil the Cauldron (Kazan) and wait for the oil to reach temperature.



9. Place small pieces of fat inside the oil (if you have leftover fat from the meat) and fry it well.
10. Gradually place the pieces of meat into the Cauldron and fry well. Remember to always turn the meat with the skimmer.
11. Once all the meat has been fried, add all the onion to the Cauldron.
12. Add the crushed Cumin, Coriander and Caraway seeds to the Cauldron.
13. Add the Chili Powder to the Cauldron.
14. Thoroughly Salt the meat and onions in the Cauldron.
15. Add the Carrots into the Cauldron and fry well.
16. Add the Chickpeas and Raisins to the Cauldron.



17. Add the Garlic and whole Red Chili to the Cauldron.
18. Add water to the Cauldron.
19. After 1/2 hour has surpassed, remove the whole Chili and Garlic and set aside.
20. Drain the rice and evenly spread on the top of the ingredients in the Cauldron.
21. Salt the rice well.
22. Add the whole Garlic and whole Red Chili back to the Cauldron.
23. Add water to the Cauldron and make several holes into the rice, to allow the steam through.
24. Cover the Cauldron and allow at least 30 minutes for the rice to cook.



25. The Plov is cooked!

The post Uzbek Plov first appeared on Artisan Tandoors Australia.

Chicken Mandi originated from Yemen which is located on the Southern end of the Arabian peninsula. It is one of the national dishes of Yemen and was cooked throughout the different dynastic periods of Yemen. Traditionally it is cooked in an underground Tandoor or Taboon (Clay) oven.

For Yemeni Chicken Mandi to be done correctly, it is imperative for the rice to cook beneath the Chicken, which ensures the rice is enriched with the juices of the Chicken (which is infused with the spice mix).

Yemeni Chicken Mandi is a taste-bud sensation, delivering rich flavours that will tantalise.

Ingredients:

• 6x Chicken Maryland Pieces
• Basmati Rice (2 Cups)
• Olive oil (or ghee)
• 1x Spanish Onion
• 5x Garlic Cloves
• 2x Green Chili
• Salt
• Cardamon Powder
• Cardamon Pods
• White Pepper Powder
• Black Pepper Powder
• Cumin Powder
• Coriander Powder
• Turmeric Powder
• Cloves Powder

  

• Cloves
• Cinnamon Sticks
• Bay Leaves

Process:

1. Salt the pieces of Chicken lightly.
2. Combine Cumin powder, Coriander powder, Cloves powder, White pepper powder, Black pepper powder, Cardamonpowder, Turmeric powder and some salt, mix together well.
3. Rub the Chicken thoroughly with the combined powder. Set aside some of the powder.
4. Rub all the Chicken pieces well with olive oil and put the Chicken aside.



5. Finely chop the onion and slice the garlic, fry in a pan with olive oil. Add the Chili, Bay leaves, Cardamon pods, Cinnamon Sticks and Gloves to the pan and continue frying. Add the remainder of the left over combined powders.
6. Add 2 cups of water and bring to the boil. Once boiling, take it off the heat and set aside.
7. Wash the rice well and soak for 30 minutes to 1 hr.
8. After the rice has completed soaking, drain the water and add the recently boiled spiced two cups of water to the rice. Add additional salt to taste.
9. Place the Chicken on the Skewered bowl. Place some water in the bowl underneath, which will accumulate the Chicken juices and avoid it evaporating. If you don’t have our skewered bowl accessory, you may use the tiered rack and place a pot on the bottom rack.



10. Place the skewered bowl into the Tandoor and cook for 20 minutes.
11. After 20 minutes has elapsed, remove the skewered bowl and place the rice (which is mixed with the spiced water) into the bowl portion of the skewered bowl.
12. Place the Skewered bowl into the Tandoor and cook for approximately another 20-30 minutes (when the water has completely evaporated from the rice).

You may adjust quantities of Spices, Chicken and Rice to suit your preferences. In this example, the Yemeni Chicken Mandi was cooked in our medium sized Tandoor Hunter with Skewered bowl accessory. You may also use the standard tiered rack included with our Tandoors.

The post Yemeni Chicken Mandi first appeared on Artisan Tandoors Australia.

Karakorum was the the capital of the Mongol empire between 1235 and 1260. Folklore has it that the great Ghengis Khan used clay ovens to feed his hungry horde during their invasion of Asia minor.

The dish revisits an empire and city that were integral to the ancient silk road.

Ingredients

• Whole Duck
• Chinese Five Spice Powder
• Sriracha Powder
• Garlic Powder
• Onion Powder
• Black Pepper Powder
• Himalayan Salt
• Lemon
• Onion
• Apple

Process

1. Combine the Chinese Five Spice powder, Sriracha powder, Garlic powder, Onion powder, black pepper and Himalayan salt in a bowl. Mix well.
2.  Cut diagonal lines in the Duck to assist with the Duck fat draining during the cook process.  The lines will also help with flavouring the Duck meat with the spices.
3.  Thoroughly rub the spice mix on the Duck.
4.  Place one whole Lemon, Onion and Apple inside the Duck cavity and sew the cavity to ensure it doesn’t open during the cooking process.
5.  Cook the Duck in the Tandoor oven for approximately 1 hr 30mins (depending on Duck weight)
6.  After cooking, rest the Duck for 30 minutes in foil.
7. Cook the Rice in the Tandoor for approximately 20-30 minutes.
8. Serve the Duck and Rice together with any accompaniments such as dried apricots, fried potatoes, almonds and raisins.

The post Karakorum Duck first appeared on Artisan Tandoors Australia.

Kabuli Palaw is a pilaf made in Afghanistan and Uzbekistan that combines Rice, Raisins, Carrots and spiced Lamb.

The rice is cooked beneath the Lamb to allow the juices from the Lamb to flow into the meat and enhance the rice flavour.

Ingredients

• Lamb (cut of your choice)
• Carrots
• White Onions
• Basmati Rice
• Almonds
• Sultanas
• Oil

  

• Kashmiri Chili Powder
• Cumin Powder
• Black Pepper
• Smoked Paprika Powder
• Ground Cloves Powder
• Pink Himalayan Salt
• Aleppo Pepper
• Garlic Powder
• Onion Powder
• Pomegranate Molasses

Process

• 1. Place the meat in a large bowl and marinade with the following ingredients: Oil, Kashmiri Chili Powder, Cumin Powder, Black
     Pepper, Smoked Paprika Powder, Ground Cloves Powder, Pink Himalayan Salt, Aleppo Pepper, Garlic Powder, Onion Powder and pomegranate molasses. Mix the ingredients and meat together thoroughly.
  2. Cut the carrots into strips and place in a pan with oil. Add Salt, Black Pepper, Kashmiri Chili powder and fry.
  3. After the carrots have been fried, remove and add the sliced onions, with oil, Salt, Black Pepper and Kashmiri Chili powder and fry.
  4. Proceed to fry the sultanas and almonds separately.
  5. Soak two cups of Basmati rice for 30 minutes with 1 tsp of salt.

     

  6. Layer the carrots, sultanas and almonds with rice in a pot that will be placed in the lowest rung of the tiered rack in the Tandoor.
  7. Place the meat on the layers above the rice, which will allow the meat juices to flow on the rice during the cooking process. The rice will take approximately 20-30 minutes to cook.

The post Kabuli Palaw first appeared on Artisan Tandoors Australia.

Lule Kebab is a traditional staple of Armenian cuisine and common in Persian cuisine (Kabab Koobideh). Lule Kebab combines 50/50

ratio of Beef and Lamb and is served with Lavash flatbread or rice. It was a common dish of traders on the ancient silk road and often cooked in a Tonir (Tandoor) or on a Mangal.

Ingredients

• Lamb leg
• Beef Flank Steak
• Smoked Paprika
• Aleppo Pepper
• Sumac
• Salt
• Black Pepper
• White Onion
• Chili Powder

  

Process

1.  Portion 50% Beef Flank Steak and 50% Lamb Leg.
2.  Marinade the Beef and Lamb with Smoked Paprika, Aleppo Pepper, Sumac, Salt, Black Pepper, diced White Onion and Chili Powder and mix thoroughly.
3.  Cover with glad wrap and place in the fridge for minimum of 2hours.
4.  After 2 hours, mince the meat and onion in a mincer.
5.  Once meat is mince, gradually work the meat on the skewers and place slight indentations  across the meat.

   

6.  Once the Tandoor is heated and ready for cooking, place the skewers inside and cook for approximately 10-15 minutes.
7.  Serve with Lavash bread or Saffron infused rice with nuts, raisins and accompanied with hummus.

The post Lule Kebabs first appeared on Artisan Tandoors Australia.

The Beef short ribs are barbecued and smoked in the Artisan Tandoor Hunter. The ribs undergo dry brining and are rubbed with a spice mix from the region.

Ingredients

– Beef Short Ribs
– Salt
– Black Pepper
– Aleppo Pepper (optional)
– Cayenne Pepper
– Smoked Sweet Paprika
– Cumin Powder
– All Spice Powder
– Apple Cider Vinegar
– Pomegranate Molasses
– Water
– Garlic
– Olive Oil

Process

1) Begin preparing the Beef short ribs by removing the top fat cap and remove as much of the silver skin as possible.

2) Salt the short ribs, seal in cling wrap and place in the fridge for 24-48 hours to dry brine.

3) To prepare the spice mix rub, combine the following,

– Black pepper
– Aleppo Pepper (optional)
– Cayenne Pepper
– Smoked Sweet Paprika
– Cumin Powder
– All Spice Powder

Adjust the amount of each spice based on preference and the quantity of meat. Mix the spices together thoroughly.

4) Crush the garlic and combine with equal parts of olive oil and apple cider vinegar.

5) Thoroughly rub the garlic, olive oil and vinegar mix on the short ribs.

6) Apply the spice rub mix on the short ribs, ensuring that the entire short rib is covered.

7) Once your Tandoor is ready for cooking, add the short ribs to cook for 1 hour.

8) After 1 hour has elapsed, add your choice of wood chips (ensure they are soaked first) for smoking (traditionally apricot is used but apple or pear works well too)

9) Leave the short ribs to smoke for 1 hour.

10) Combine 50% pomegranate molasses and 50% water, mix well.

11) After the 1 hour of smoking has elapsed, remove the short ribs from the Tandoor and place each onto separate sheets of foil. Use multiple layers of foil.

12) Pour the water and pomegranate molasses mix into each short rib parcel and seal the foil, to ensure no leaks will occur.

13) Place the foil parcels inside the Tandoor and cook for 2 hours.

14) After 2 hours has elapsed, remove the short ribs from the Tandoor and allow to rest for another 1 hour.

15) Serve with Rice, Couscous or Bulgur.

The post Levantine Beef Short Ribs first appeared on Artisan Tandoors Australia.

Ingredients

• 3 Cups All Purpose Flour (we used wholemeal due to personal preference)
• 1 tsp Yeast
• 1 tsp Salt
• 1/2 tbsp Sugar
• 1 tbsp Oil
• 1 Cup Warm Water
• Sesame seeds (white/black)

Process

1. 1.  Add a little bit of the warm water into a bowl. Proceed to add the Salt, Yeast, Sugar and Oil and mix well.
   2. Add the 3 cups All Purpose Flour to the bowl and add the remainder of the water. Mix and knead well.

   

   3. Oil the bowl well.
   4. Leave the dough mixture to rest for at least 2 hours.
   5. Place oil on surface and knead the dough until elastic and spongy.
   6. Create round portions of the dough and flatten, use the large end of a glass to mark the center and use the smaller end to mark within the larger mark.
   7. Sprinkle with Sesame seeds.
   8. Prepare your Tandoor, use hard wood and ensure the Tandoor is well lit to adequately heat the walls.
   9. Allow the fire to die down and begin to place the bread on the walls of the Tandoor using a Gaddi. Apply some water on the surface of the Gaddi.
      

   The post Uzbeki Naan Bread (Lepyoshka) first appeared on Artisan Tandoors Australia.

   ]]> https://artisantandoors.com.au/tandoori-sajji/ Sun, 04 Aug 2019 03:48:39 +0000 https://artisantandoors.com.au/?p=8242 Sajji is a popular dish emanating from the Balochistan province of Pakistan. Sajji is often made with Chicken, Mutton and Lamb. Sajji is often served with Naan or Basmati rice cooked with the meat/chicken. The meat is marinated with a mixture of spices and rubbed with vinegar. We emulate the same dish in our Artisan […]

   The post Tandoori Sajji first appeared on Artisan Tandoors Australia.

   ]]> Sajji is a popular dish emanating from the Balochistan province of Pakistan. Sajji is often made with Chicken, Mutton and Lamb.

   

   Sajji is often served with Naan or Basmati rice cooked with the meat/chicken. The meat is marinated with a mixture of spices and rubbed with vinegar.

   We emulate the same dish in our Artisan Tandoor Hunter. The rice is cooked at the bottom of our 3 tiered rack and Lamb on the top and mid tier. Juices of the Lamb flow beneath into the rice, immensely flavouring the rice.

   Ingredients

   • Lamb shoulder/leg (can also use Chicken or Mutton)
   • 1/2 cup vinegar
   • Olive oil
   • 2 1/2 Cup Basmati Rice
   • 1 whole lemon

     

   • Red Chilli Powder
   • Paprika
   • Black pepper
   • Garlic powder
   • Turmeric
   • Coriander powder
   • Ginger powder
   • Cumin powder
   • Sultanas
   • Whole skinned Almonds
   • Salt

   Process

   1. Add the Red Chilli Powder, Paprika, Black pepper, Garlic powder, Turmeric, Coriander powder, Ginger powder, Cumin powder and salt to a mixing bowl.
   2. Mix the added ingredients well.
   3. Add the juice of 1 whole lemon to the mixing bowl.

      

   4. Add 3 tbsp of Olive oil to the mixing bowl.
   5. Add 1/2 cup of Vinegar to the mixing bowl.
   6. Mix all the ingredients thoroughly.
   7. Scorch the Lamb with diagonal lines.
   8. Coat the Lamb thoroughly with the marinade in the mixing bowl.
   9. Leave the Lamb to marinade overnight in the fridge.
   10. Place Basmati rice in a pot and soak for 20 minutes.
   11. Fry Almonds and Sultanas in a frying pan.
   12. Drain Basmati rice of water and add the fried Almonds and Sultanas.
   13. Add to the pot with rice: Turmeric, Salt, Olive oil and water.
   14. Place the bowl with rice on the bottom tier of the tiered rack included with the Artisan Tandoor oven.

       

   15. Place the meat on the top two tiers of the tiered rack.
   16. Cook rice for 20 minutes and remove, continue cooking meat for 4hrs in total. Place the rice back on the bottom tiered for the last 10-20 minutes of cooking time.
   17. The Tandoori Sajji is now ready to serve.
   
   
   

   
   

   The post Tandoori Sajji first appeared on Artisan Tandoors Australia.

   ]]> https://artisantandoors.com.au/smoky-southern-fried-chicken-in-tandoor/ Tue, 30 Jul 2019 04:16:58 +0000 https://artisantandoors.com.au/?p=8212 Smoky Southern Style Fried Chicken made entirely in the Artisan Tandoor! East meets West for crisp, delicious and healthier fried Chicken with rich smoky flavour! The Chicken pieces are fried in rich flavour generating (Ceramic walls) environment of the Tandoor oven, receiving radiant and convection heat while being smoked! After frying, the Chicken pieces are […]

   The post Smoky Southern Chicken first appeared on Artisan Tandoors Australia.

   ]]>
   

   

   Smoky Southern Style Fried Chicken made entirely in the Artisan Tandoor! East meets West for crisp, delicious and healthier fried Chicken with rich smoky flavour!

   The Chicken pieces are fried in rich flavour generating (Ceramic walls) environment of the Tandoor oven, receiving radiant and convection heat while being smoked!

   After frying, the Chicken pieces are smoked in the Tandoor with wood chips for a further 2 hours, during this process, the Chicken continues to receive heat and the excess oil is drained, the skin is crisped and the rich smoky flavour is immersed through the Chicken… finger licking delicious!

   Ingredients

   • 15 pieces Chicken (Drumsticks/Thigh)
   • 2 Cups Buttermilk
   • 3 Cups All Purpose Flour
   • 2 Eggs
   • Oil
   • Chilli Powder
   • Paprika powder
   • Black Pepper
   • Mixed Spice
   • Ginger powder
   • Garlic powder
   • Salt

   Process

   1. Place two Eggs in large mixing bowl.

      

   2. Add 2 cups of Buttermilk to the mixing bowl.
   3. Add Mixed spice, Black Pepper, Salt, Paprika, Garlic and Ginger Powder to the mixing bowl.
   4. Add the Chicken pieces to the mixing bowl and coat well.
   5. Cover with Glad wrap and leave in fridge to marinade overnight.
   6. Add 3 cups of All Purpose Flour to a new mixing bowl.
   7. Add Mixed spice, Black Pepper, Salt, Paprika, Garlic and Ginger Powder to the mixing bowl with the flour.
   8. Take the mixing bowl with the Chicken pieces from the fridge.
   9. Coat each Chicken piece individually with the flour mix and put aside.
   10. Ignite the selected fuel source in your Artisan Tandoor oven and ensure it is ready for cooking.
   11. Fill a cooking pot with oil and place on the bottom rack of the tiered rack included with your Artisan Tandoor oven.
   12. Place the tiered rack in the Artisan Tandoor oven to heat the oil.
   13. Once the oil has heated, remove the tiered rack and place the Chicken in the cooking pot.

       

   14. Place the Cooking pot on the bottom rack of the tiered rack and cook the Chicken in the Artisan Tandoor for 18 minutes.
   15. Once 18 minutes have elapsed, remove the tiered rack for the Tandoor and set the Chicken aside. Repeat the process with the remainder of Chicken pieces.
   16. After you have cooked all the Chicken pieces, add wood chips of your choice (we used Pecan, you can use apple, pear etc) to the Tandoor.
   17. Place the Chicken on the tiered rack and place the tiered rack back into the Tandoor. Smoke the Chicken for 2 hours.
   18. The Smoky Southern Fried Chicken is now ready for serving!
   
   
   

   
   

   The post Smoky Southern Chicken first appeared on Artisan Tandoors Australia.

   ]]> https://artisantandoors.com.au/lahmajun-the-ancient-pizza/ Wed, 24 Jul 2019 11:42:08 +0000 https://artisantandoors.com.au/?p=8165 Lahmajoun is a pizza style dish of the ancient silk road that fed hungry trading caravans, travellers, armies and civilisations of the era. Today, Lahmajoun remains a popular staple in Armenia, Turkey, Lebanon, Syria, Iraq and Jordan. Lahmajoun is easily cooked to perfection in your Artisan Tandoor oven, in the same original manner of the […]

   The post Lahmajoun, Ancient Pizza first appeared on Artisan Tandoors Australia.

   ]]> Lahmajoun is a pizza style dish of the ancient silk road that fed hungry trading caravans, travellers, armies and civilisations of the era.

   

   Today, Lahmajoun remains a popular staple in Armenia, Turkey, Lebanon, Syria, Iraq and Jordan.

   Lahmajoun is easily cooked to perfection in your Artisan Tandoor oven, in the same original manner of the ancient silk road.

   Ingredients (for 13 Lahmajoun)

   • 1kg Beef Mince
   • 1 Bunch Parsley
   • 1 Whole Brown Onion
   • 4 Large Cloves Garlic
   • 2 Whole Ripe Tomatoes

     

   • 3 Tbsp Tomato Paste
   • 5 Cups Plain Flour / All Purpose Flour
   • Salt
   • Sugar
   • Black Pepper
   • Chilli Powder
   • Warm Water
   • 2 Sachet Dry Yeast
   • Oil
   • Lemon
   • Eggs (Optional)

   Preparation – Dough

   1. Add 2 tsp of salt to the flour and sive.
   2. Add 2 sachet dry yeast and 1 tsp sugar into a measuring cup.

      

   3. Add 2 cups of warm water into the measuring cup.
   4. Set the measuring cup aside and wait for the yeast to be activated.
   5. Create well in the middle of the flour and add 4 tbsp of oil.
   6. Add the yeast mixture to the flour and mix thoroughly by hand.
   7. Coat your working surface with flour and place the dough on the surface and knead the dough for 5 to 8 minutes.
   8. Oil a bowl entirely and place the dough inside, cover with glad wrap and tea towel, allow to rest till the size doubles.

   Preparation – Topping

   

   1. Chop the Parsley, Onion and Garlic Cloves finely.
   2. Dice the Tomatoes into small pieces.
   3. Add the above ingredients to a bowl with the 1kg Beef mince.
   4. Add 1 and 1/2 tsp of salt, black Pepper and Chilli powder to the bowl.
   5. Add 3 tbsp Tomato paste and 3 tbsp oil to the bowl.
   6. Mix all the ingredients thoroughly together.

   Process

   1. Take the dough and divide into 13 equal balls.
   2. Cover the 13 balls to avoid drying.
   3. Take each ball individually and flatten with rolling pin into a round shape.
   4. Evenly distribute the topping on top of the flattened rounded dough.
   5. Once completed, the Lahmajun are ready to be placed in the Artisan Tandoor oven. Use the tiered rack included with your

      

      Artisan Tandoor oven. The Lahmajun may be placed directly on the tiers or you may place it on our stones, which are then placed onto the tiers.

   6. Cooking time approximately 7-10 minutes depending on heat. If you intend to serve with Egg, remove the Lahmajoun half-way through cooking and crack the Egg on top and place the Lahmajoun back into the Tandoor oven to continue cooking (and for the Egg to cook).
   
   
   

   
   

   The post Lahmajoun, Ancient Pizza first appeared on Artisan Tandoors Australia.

   ]]>