Any rest in the country can not do without making delicious, fragrant and incredibly delicious kebabs. What could be better than juicy, roasted on the wood meat, sprinkled with spicy sauce? The answer is simple - barbecue cooked in a tandyr - an ancient oriental oven, through which you can make a lot of delicious dishes. Therefore, we propose to build a tandoor with your own hands, especially since the simplicity of its construction is simply amazing.
What is a tandoor and why is it needed?
Tandoor is a special roaster-stove of a special configuration, which is designed for cooking. As a rule, it is made of clay, which has a high heat capacity and heat transfer. Because of this, the oven begins to cool gradually, evenly giving off heat for perfect cooking. 
Did you know? The tandyr first appeared in the 10th century AD on the territory of Central Asia. The opening furnaces were earthen - a hole was dug in the ground with a diameter of 0.5 m and a height of 0.35 m, and an air duct was arranged at the side.
Tandoor has significant advantages compared with other similar devices:
- the process of cooking takes much less time: for example, a large piece of pork meat will be cooked for about 20 minutes;
- there is no need to control the process of cooking all the time, because all that is needed is to lay the food in the oven and then take it out after a certain time;
- the minimum amount of wood required for cooking;
- versatility in use, because with this oven you can cook a variety of types of dishes: meat, pastries, vegetables, moreover, you can cook porridge in it and even make tea.
Learn also how to make a do-it-yourself brazier made of metal and brick.
The key advantage of the tandoor is the ability to cook without the use of oil and fat, which is especially important for those who adhere to the principles of healthy eating. 
How tandyr works
The principle of operation of the miracle-oven is based on two aspects: the design features of the tandoor and the material from which it is made.
A furnace made of loess, clay or other similar materials with high thermal conductivity is heated from the inside and begins to gradually give off heat, evenly warming the food being cooked.
Thus, the food is not fried, as on a fire, but is evenly baked, by the way of languor. It is thanks to these properties that the tandoor is fundamentally different from the brazier.
Did you know? Properly made oven of thermopreserving materials allows you to prepare food within 6 hours after its kindling. Such materials have tremendous heat preservation characteristics and allow to heat the furnace walls to +400 ° С.
Types of tandoor
Depending on the installation site of the tandoor, there are several types of it. Consider each one of them.
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Ground classic
Ground tandyr refers to the classic form, during construction it is installed on a special bridge made of clay, upside down. To ensure high heat capacity of the structure, the outer walls are coated with a thick layer of raw clay.
For the manufacture of ground-based furnaces, two methods are used:
- Sculpture - the walls of the furnace must be at least 5 cm thick, at the base of the device they make a thickening of up to 10 cm, and below they make a square hole of 15x15 cm, which serves for the inflow of fresh air and the extraction of ash. The dimensions of this design are: height - 55 cm, diameter - 60 cm.
- Belt method - during construction, clay is mixed with sheep or camel wool to strengthen the walls and additional heat. Next, the clay is rolled into rollers up to 6 cm and spread in tiers, by pressing and tucking. In tandoor height can reach up to 70 cm.
Earthy
Earthen tandyr or pit is considered the oldest and most simple in design. It is made from clay, pre-mixed with gravel or chamotte.
There are two subtypes of the earth furnace:
- For the first type, they dig a hole with a depth of up to 50 cm and a diameter of up to 35 cm, which is lined with bricks. At the bottom of the construction, two holes are made to ensure good burning.
- The second type of furnace is the finished egg-shaped tandoor. Such structures are immersed in a previously dug hole, and only the throat is left on the surface. Below the device do special air blowing, which is displayed on the surface.
There is evidence that the pit tandyr was used before our era. 
Portable
The portable tandoor has appeared relatively recently, but has already managed to gain great popularity. It has the shape of a jug and is made of heat-resistant chamotte or kaolin clay.
For ease of use and mobility, the design of the furnace on both sides is complemented by two metal handles. At the top, the neck is closed with a special two-level lid, at the bottom there is an inlet that is necessary for kindling the furnace and removing coal. 
Tandyr construction
The design of the tandoor is quite simple, so even a non-professional can cope with its construction. To begin construction, you should prepare the appropriate materials and tools.
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Necessary tools and materials
You can make a tandoor with your own hands on the site in just one weekend, if you prepare in advance all the necessary materials and tools. In the process of work will need:
Instruments:
- capacity for mixing construction mixtures;
- trowel about 12 cm wide;
- grinder for cutting bricks with a diamond cutting wheel;
- construction level and plaster rule.
Materials:
- water and ordinary table salt;
- chamotte clay;
- fireclay, fireproof brick;
- steel wire.
Construction example
In this case, it will be about building an egg-shaped portable tandoor. To do this, you first need to build a round metal platform with wheels, the diameter of which will be equal to the diameter of the future furnace.
Tandoor do-it-yourself: video
Like any construction process, the construction of a brick tandyr consists of several stages:
- Making a wooden template. To the walls of the furnace were smooth, make a special wooden arcuate billet, the parameters of which correspond to a specific geometry of the furnace: height - 75 cm, upper inner diameter - 40 cm, lower inner - 60 cm.
- Preparation of mortar for the construction of the furnace. The height of the tandoor from the floor is only three refractory bricks that need to be planted on the mortar. To do this, mix: water, chamotte clay and regular table salt. The resulting solution is well mixed until a homogeneous, thick mass, the consistency of sour cream.
- Bricklaying. On a previously prepared round stand on the wheels in the center set the template. Next, make a brick masonry: it is installed on the edge, in a circle, one after another. When the circle is completed, check the level of the flatness of the structure. So that it does not deform, it is tied with wire.
- Walling. By the same principle, equaling the walls according to the pattern, the second and third rows of bricks are laid. When laying the third layer, which has the largest rounding, the first brick is cut on both sides in the form of a trapezoid and is installed under a slight bias on the structure. All subsequent bricks are trimmed on one side only.
- Facing tandoor. To prevent heat and heat from escaping, the outside walls of the furnace are coated with a thick layer of chamotte clay with a spatula, from the bottom up.
- Drying designs. To dry the stove, put a small fire in the middle. Already after a few days the tandoor is ready for work.
Important! If the structure dries out in the summer, it is necessary to moisturize its surface systematically to prevent the formation of cracks and chips.
Dishes that can be cooked in tandyr
Tandoor is a unique miracle stove in which you can cook a lot of delicious and fragrant dishes: from bread to traditional kebab. Recipes for tandyr are not limited to any category, here you can perfectly cook meat, fish, vegetables, make amazing pastries and even bake fruits.
Cooking food in the oven is especially good because it does not require constant monitoring of the state of the products, the main thing is to carefully study the instructions for cooking this or that product.
The traditional dish that is made in the oven, of course, is bread. Churek - national food, which is a cake with crunchy edges. 
Ingredients are necessary for its preparation:
- water - 300 ml;
- flour - 500 g;
- Yeast - 1 tbsp. l .;
- sugar - 1 tsp;
- salt - to taste.
Knead the dough out of these ingredients and leave it in a warm place for 1 hour to make it fit. Next, make a cake weighing 500-600 g and sent to the oven. The finished cake is smeared with egg and decorated with cumin, which gives it a special aroma and taste.
No less tasty, juicy and fragrant it turns out samsa with lamb. 
For its preparation will need:
- water - 550 ml;
- flour - 1.5 kg;
- mutton fat - 100 g;
- salt - to taste;
- 1 yolk;
- meat (mutton) - 1 kg;
- sesame - 2 tbsp. l .;
- onions - 4-5 pcs .;
- spices for the filling - to taste.
Important! To make the dough the necessary consistency, it should be kneaded for at least 15 minutes, turning the edges clockwise.
Technology of cooking samsa:
- From flour, water, fat and salt knead the dough. It is cut into small strips, then into cubes, after which a cake is formed from each die.
- The resulting flat cake is rolled out in a very thin layer, in the middle they impose a stuffing of minced meat, spices and onions, pinching the edges in the center.
- Pies smeared with yolk and sprinkled with sesame.
- They send samsa in a tandyr and bake until a brown crust is formed.
The tandoor is a universal device that will allow spending time at the cottage not only fun and interesting, but also very tasty. In the eastern oven, you can simultaneously cook several various dishes that will appeal to both children and adults.
Don't you have such a device yet? It is not necessary to run on construction markets to get it, you can quickly and simply make a miracle-furnace with your own hands, fulfilling all the requirements and recommendations of experts.
