Saaj cooking.

[ChefCrash]

22" wok and 8' of soft copper tubing.

A couple of hundred 1/8" holes later.

Fitted in a 20" wide wash tub.

It lights!

Rubbed with oil and heated to season. I missed a spot.

Inaugural Manoushi.

Topped with Zaatar.

[Chris Amirault]

Well that's absolutely fantastic! I'm assuming that's zaatar and olive oil, yes? As for other things, well, I can imagine it'd be a good substitute for a tandoor for naan, etc.

[Jake]

To echo Chris, fantastic! Great photo display. Can you tell me what else you would use this for? Can you mail samples?

[ohev'ochel]

holy crap!

that's brilliant.

[Swisskaese]

You could make Shrak, which is Druze/Bedouin bread. It is bigger and thinner than what you made. Unfortunately, I do not have recipe.

[FoodMan]

That's ingenious! The way you set the whole thing up. Pretty cool. What to use it for? All kinds of baked goods like spinach pies, saj bread, meat pies, cheese pies. Those good dessert ones filled with chocolate and banana as great.

[melamed]

That's ingenious! The way you set the whole thing up. Pretty cool. What to use it for? All kinds of baked goods like spinach pies, saj bread, meat pies, cheese pies. Those good dessert ones filled with chocolate and banana as great.

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Chefcrash, very nice setup!

[Ce'nedra]

HOLY CRAP! Never seen this style of cooking before! Wow, I'm gobsmacked! Beautiful pictures -I really appreciate the step by step!

[Genkinaonna]

That's so cool! I want one! And then a bigger yard to put it in : )