Siirt Buryan Kebab Distinctive Features: Lamb or goat meat is traditionally cooked in a pit lined with firebricks, which is about 3 meters deep and 80 cm wide. The pit is heated by burning wood to create smokeless coals. This method is used for cooking both bone-in and boneless meat. The heat is generated from a stone oven where the wood is burned. How to Prepare Büryan Kebab: Inside the pit, wood is burned to form a bed of glowing hot coals. The lamb is divided by separating the leg and arm sections (half carcass) while leaving the pelvic bone intact; the meat is then removed from the remaining bones. Bone-in pieces, sized to fit into a handled pot, are placed inside the pit with added water and positioned over the coals. Boneless meat is hung on hooks arranged in a circular pattern, with 10-15 half carcasses suspended from their pelvic bones. These are carefully lowered into the pit without touching the walls, the pit’s opening is covered with a metal lid, and the edges are sealed with ash. As the meat cooks, its fat drips into the pot below, enhancing the flavor without producing smoke inside the pit. After about 2 to 2.5 hours, the boneless meat is taken out, hung on a countertop, sliced to the desired portions, and served atop pita bread cut into small cubes, salted, and warmed in a stone oven. Around 3 to 3.5 hours later, the pot is removed from the pit, the bone-in meat is placed on a tray, weighed according to the serving size, salted on pita bread, and served after being heated in the stone oven.