Peppered Bread

Tandoori culture; It has a history of 5000 years and its known history dates back to the Seljuks. We can say that tandoori culture also exists in countries such as India and Pakistan. Today, tandoor is an important part of humanity's traditional heritage, used in many parts of rural Anatolia.
Tandır derives from the word Tennur. Tennur is used in the dictionary as a closed hearth, an oven. In our language, Tennur is used as tandoor. Tennur means oven in Ottoman. Tandoor used in Central Asia, Anatolia, Pakistan, India, Iran and Arab countries is generally used for baking and warming bread. Hatay tandoor is a little different, it is placed above the ground rather than under it as in the Eastern Anatolia Region.
The "Stone Oven" and "Tandır" traditions still continue in Hatay and it is still possible to see both in almost every neighborhood. Bread made with dough stuck to the wall of the tandoor while there are hot embers in it is called "Tandır Bread". In the Hatay region, the bread made by adding a mixture of tomato paste, cottage cheese and some spices, called "katık" in the region, is called "Biberli (katikli) Bread". In Hatay, Tandır Bread, Peppered Bread, Katıklı Bread, and Spinach Bread are baked in tandoors.
Call it Peppered Bread or Katıklı Bread, but definitely try the unique taste of this Antakya cuisine.