Recipes

  Kabuli Palaw is a pilaf made in Afghanistan and Uzbekistan that combines Rice, Raisins, Carrots and spiced Lamb. The rice is cooked beneath the L …

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 …

The Levant is a historical region that encompasses modern day Armenia, Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey. The …

Uzbeki style Nan bread which is also known as Lepyoshka, is popular throughout the Caucasus region (Kazakhstan, Kyrgyzstan, etc). Ingredients 3 Cups All …

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 w …

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

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

Cooking Brisket in the Artisan Tandoor is easy! No fuss, no gauges or other instruments required. The thick Ceramic walls are perfect for heat retentio …

Fateer Pyazi is an Afghan pastry that is typically eaten with Tea or as a side to a main dish. It is easily cooked on the walls of the Artisan Tandoor …

Caucasus style marinated Turkey and rice cooked entirely over wood-fire in our medium sized Tandoor, the Hunter.  The Caucasus region constitutes Russ …