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Local food map
Antalya (Turkey)
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Main course
Meat
Food Flavour DNA
Nutritional Values
800kcal
60gProtein
—Carbs
60gFat
—Fibre
400 gServing
* Per serving · 400 g. May vary.
Lamb Tandir
How to order / say it
Say it
Kuzu Tandır — [KOO-zoo tan-deer]
Order
I'd like the lamb tandir, please.
Locally
Kuzu tandır alabilir miyim, lütfen?
Say locally
Slow-cooked lamb, tenderized over hours in a tandoor-style oven.
Why try it?
Kuzu Tandır captures the essence of Antalya’s rich pastoral tradition, showcasing the region's love for flavors developed over gentle, enduring preparation techniques.
How it tastes
The lamb is irresistibly tender with smoky undertones, infused with bay leaves, garlic, and hints of rosemary. The delicate meat easily falls off the bone in succulent pieces.
Origin & History — first documented: 1850
Originating in the 19th century, this iconic dish reflects Turkey’s nomadic history where slow-cooking in earthen pits was practical. Over centuries, it evolved into a staple of family gatherings in Antalya.
Recipe
Ingredients
- 🥩 1 kg lamb leg
- 🧄 4 cloves garlic
- 🌿 3 leaves bay leaves
- 🫒 50 ml olive oil
- 🌿 1 tbsp rosemary
- 🧂 to taste salt
Method
- 1 Marinate lamb with garlic, rosemary, and olive oil.
- 2 Preheat tandoor oven to 150°C.
- 3 Place lamb in oven with bay leaves and cover tightly.
- 4 Cook for 5-6 hours until meat is tender.
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