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Taste and atmosphere
About
It is a registered meat dish cooked in pit ovens, consumed at the first light of dawn in Kurtalan and the surrounding region.
Flavors, dishes and restaurants
Cuisine
Buryan, made from the meat of milk lambs, is the slowest-cooked and most laborious dish of Kurtalan gastronomic culture. Whole meats suspended in pit ovens approximately 2-3 meters deep are cooked by the steam of a wood fire. To taste this delicacy, which is common throughout Siirt, from registered masters in the district, you can visit the buryan restaurants on the map.
Ingredients
- Whole milk lamb meat
- Oak wood for pit oven
- Salt
- Water (to create steam)
- Flatbread for serving
Preparation
- The deep pit oven is heated with oak wood until it turns into embers.
- A large copper cauldron filled with water is placed at the bottom of the pit.
- The bone-in and boneless lamb meats are hung on hooks and lowered into the pit.
- The mouth of the pit is sealed with mud, and the meat is left to cook in its own steam for about 2 hours.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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Nearby
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