Büryan, a distinctive kebab from Siirt is traditionally made by cooking a whole lamb for many hours in its own steam in an earth pit oven. Seasoned with salt alone, it lets the meat’s natural flavor come through.
Rub the lamb pieces with salt only. No other spices are used in the Büryan tradition; the meat’s natural flavor is central.
Place the meat in a deep roasting dish and add the water. Cover the dish tightly with foil.
Roast in a preheated 150°C / 300°F oven, covered with foil, for 3.5–4 hours, until the meat pulls away from the bone.
Rest the meat for 10 minutes after removing it from the oven, then pull it apart by hand or with a fork and serve hot. It goes well with lavash flatbread.
Store the cooked meat with its cooking juices in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven, covered with foil.
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