Recipe
This soup takes its name from being cooked in a tandır oven and is characterized by a long and labor-intensive cooking process. Tandır soup is generally prepared on the day the tandır is fired. For its preparation, chickpeas and beans that have been soaked in water beforehand are boiled. These cooked ingredients are then combined in a copper vessel with cracked wheat (yarma) that has been soaked in water overnight. In this dish, the amount of beans is kept relatively small. The mixture is placed on the sac, bones and a small amount of salt are added, and it is left to cook slowly from evening until morning. During serving, oil heated with red pepper flakes may be added according to preference. The bones added to the soup enhance its flavor.