Bitlis Buryan Kebab Description and Distinctive Features of the Product: Bitlis Büryan Kebabı is a traditional regional dish made from the meat of a male goat, locally referred to as "hevur." The meat is seasoned with rock salt, sliced, and then cooked in a tandoor, a special oven prepared with water-filled containers hanging on hooks and tightly sealed to ensure no air enters. This distinctive cooking method is deeply rooted in the Bitlis province and is what sets this dish apart. During the campaign of Sultan Murad IV near Revan, he encounters a shepherd in the Bitlis region and asks if they have anything to offer as a gesture of hospitality. The shepherd responds that they have little but meat and milk, and offers the meat if the sultan is willing to accept it. A male goat is then slaughtered, cleaned, and generously salted. A deep pit is dug in the ground, into which branches are placed and set on fire. Once the branches have burned down to embers, a large container filled with water is placed in the pit, and the salted meat is hung above it. The opening of the pit is sealed to prevent air from entering. After cooking, the dish is served to the sultan. Impressed by the flavor, the sultan remarks that it is prepared "like büryan." Since then, this unique dish has been a staple in the region, known as Büryan Kebabı. Production Method: Ingredients: - Meat from a male goat (hevur) that is under one year old, non-mated, and castrated - Unrefined rock salt - Water Materials needed for cooking: - 20-liter copper cauldron - Tandoor with a depth of 2.2 meters, a bottom width of 125 cm, and a mouth width of 45 cm - Oak branches - Hooks for hanging the meat Procedure: In the Bitlis region, animal husbandry is practiced during the winter months due to the harsh climatic conditions, allowing animals to roam freely. The meat of a male goat, locally called "hevur," which is nourished with oak leaves and thyme, is used for this dish. The goats are slaughtered early in the morning, and after removing the back, legs, and coarse bones, the remaining parts are left to rest for 20 hours. The fats on the rested meat are carefully scraped off in layers using a knife, and the meat is then salted. A fire is ignited in the tandoor using oak branches, locally known as "çeper," and allowed to burn down until it turns into embers. Once the fire has transformed into glowing embers, 4 liters of water are added to a copper cauldron, which is then lowered to the bottom of the tandoor using hooks. The salted meat is also hooked and suspended from an iron rod placed at the mouth of the tandoor. The iron lid of the tandoor is then closed, and the edges are sealed with red mud to block the air. This method allows the meat to cook within the tandoor while also becoming tender through the steam produced by the water. Approximately 2 hours later, the mouth of the tandoor is opened, and the büryan kebabs are served while still hanging from the hooks. The meat is then cut into portions and served based on the requests of the guests. As the dish is typically enjoyed hot, if the meat cools down, it is reheated inside the tandoor before being served. It is commonly garnished with fresh grapes.