Earth oven is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used. Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngi, the Mexican barbacoa, and the New England clam bake. The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or
Tabun oven can be baked using metal or pottery trays. The bottom of the bread will take the shape of the pebbles or other materials used in constructing the oven floor. This baking process is unique and economical and produces aromatic and flavorful food. Made of yellow pottery clay soil. The best is from Aaroub or Al Aaroub. The soil is wetted and made into a thick clay mixed with chopped wheat stem hay. The clay is hand-formed to make the dome-shaped shell. It is about 30 to 40" in diameter at its base, about 15 to 20" H with an open