Pervari Buryan Kebab

Taste and atmosphere

About

Pervari style buryan is a registered delicacy of the Siirt region, made by cooking lamb meat with wood fire steam in special pits.

Flavors, dishes and restaurants

Cuisine

Traditionally prepared towards dawn, this kebab has a very important place in Pervari local culture. Cooked in deep pits after separating bone-in and boneless parts, it is consumed in markets across Siirt. You can view its location via the Harita.

Ingredients

1 whole lamb
Oak wood for pit fire
Rock salt
Water (for steam)
Pita bread

Preparation

Oak wood is placed inside the deep pit, lit, and turned into embers.
Lamb meat is marinated with rock salt and hung on hooks.
A large cauldron filled with water is placed at the bottom of the pit.
The meat is lowered into the pit, and the top is sealed with mud to let it steam cook.

Practical notes before you go

Visit

Type: Food
Tip: Menus and hours can change; confirm before you go.

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