Description
A dynamic dish from southeastern Turkey where lamb is made extremely tender with steam and heat in an underground oven.
Restaurants serving Büryan Kebabı
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in Lamb
- Pita bread
- Rock salt
Instructions
- Requires a very deep underground oven. Burn wood at the bottom to make embers and place a pot of water over them. Hook a large bone-in lamb half and hang it inside. Seal the lid entirely with mud, and slow-steam-roast with the embers' heat and steam for 2-
- hours. The meat loses excess fat and becomes incredibly tender. Carve and serve on pita bread.
Learn more Spice, substitutes, tips
Key spices
Pure umami of lamb
Substitutes at Japanese supermarkets
Irreplaceable (Requires special oven)
Pairing
Cold Ayran
Trivia
[Hardcore] Because it requires a very special underground oven, it can only be eaten at limited specialty shops even in Istanbul. A phantom taste baked early morning and sold out by noon.
Eating tips & etiquette
[Unique Eating] No forks needed! Tear the bread by hand, grab the incredibly tender meat that falls off the bone, and eat it wildly as is!
Allergen
Wheat