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About
The most famous delicacy of Siirt, Buryan is prepared by cooking whole young lambs over wood fire in special pit ovens.
Flavors, dishes and restaurants
Cuisine
An indispensable part of Siirt culture, Buryan Kebab is a registered delicacy traditionally consumed in the very early morning. The lamb meat is separated from the bones, hung on hooks inside deep pits, and the pit mouth is sealed with mud to cook it with steam power. Check out the Map section to locate the authentic restaurants serving this masterpiece in the city center.
Ingredients
- 1 whole lamb (weaned, approx. 12-15 kg)
- Rock salt
- Oak wood for pit fire
- Special pit oven and mud seal
- Siirt flatbread for serving
Preparation
- Oak woods are burned in a special pit oven until they turn into hot embers.
- The whole lamb is cleaned, divided into large pieces, and thoroughly rubbed with rock salt.
- The meats are hung on hooks inside the pit, and a copper cauldron filled with water is placed at the bottom.
- The pit lid is closed and sealed airtight with mud, allowing the meat to cook in its own steam for 2-3 hours.
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Practical notes before you go
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