Ancient Israelite cuisine aside, and the loaves were baked on the heated surface. People also began placing a convex dome, initially earthenware and later metal, over the pit-oven and cooking the flatbreads on the dome instead of on the ash-covered surface; this type of oven is probably what was meant by the biblical "machabat", often translated as “griddle”. The Persians introduced a clay oven called a tanur (similar to the Indian tandoor), which had an opening at the bottom for the fire, and through which the bread was placed to be baked on the inner wall of the upper chamber from the heat
Chorkor oven The fish is first cooked over a high fire and then smoke-dried in one to five days (and nights) over a low fire. The smoking time depends on fish size and market demand, sometimes the market wants "fresh-dried" fish, while "hard-dried" fish with a longer storage life is produced for the off season and for distant markets. Fresh-dried fish keeps for up to a week, while hard-dried fish keeps for several months. aLSO Chorkor oven A Chorkor oven is an oven used for fish smoking. It gets its name from Chorkor, a fishing village and suburb of the capital of