Büryan kebab

Büryan kebabı is lamb roasted in a deep pit, not on a skewer. In the registered Siirt recipe the pit is about 3 metres deep and 80 cm wide, lined with firebrick. Oak wood is burned down to embers. Boneless half carcasses hang from hooks on an iron ring. Bone-in cuts sit below in a pot of water, which catches the dripping fat. The boneless meat cooks for 2 to 2.5 hours.

The name "Siirt büryan kebabı" has been a protected geographical indication since 2003. Neighbouring Bitlis has its own registered büryan, made with male goat. In Siirt people eat büryan for breakfast. Shops start serving after the morning prayer, and some close around noon. The meat is cut fatty or lean, chopped over pide, salted and warmed in a stone oven. In Istanbul, büryan shops are around Kadınlar Pazarı in Fatih.

Dietary notes: lamb, sometimes goat, and fatty. No spices, only salt. Pide is wheat bread (gluten).