)
Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Büryan Kebab, cooked suspended over water-filled cauldrons in deep pits of embers, is consumed especially for breakfast in the Baykan district. Made from the meat of lambs grazing in a completely natural environment, this kebab is known for its soft texture. You can see the locations of Büryan chefs from the Map section. Gourmets from across Türkiye visit the region for this flavor.
Ingredients
- 1 whole lamb carcass
- Oak wood for pit fire
- Large water cauldron for pit base
- Salt
- Pide bread for serving
Preparation
- A special pit about 2-3 meters deep is turned into embers by burning oak wood.
- A large cauldron filled with water is placed at the bottom of the pit.
- The lamb meats are separated from their bones, hung on hooks, and lowered into the pit.
- The lid of the pit is sealed with mud, and the meat is cooked in its own steam for about 2 hours, then served on warm pide.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3)
Food
Siirt Kiteli (Baykan Style)
One of the most exclusive delicacies of Baykan cuisine, this stuffed meatball is prepared by skillfully filling fine bulgur. Popular across Siirt , it is served on special occasions.
)
Food
Perde Pilaf
Perde Pilaf, the most respected dish offered to guests in Baykan homes, is a dough-covered pastry. This pilaf, a symbol of Siirt culture, is baked in a cake mold.
)
Food
Pırtike Soup
Pırtike Soup, frequently cooked in Baykan cuisine during winter, is a sour soup prepared with fresh spinach. It is a traditional recipe unique to the Siirt region.