büryan kebab
E1021565
Büryan kebab is a traditional Turkish meat dish, especially associated with Siirt, made by slow-roasting lamb in a deep underground pit for exceptionally tender, flavorful results.
Observed surface forms (1)
| Surface form | Occurrences |
|---|---|
| Büryan kebab | 0 |
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
Turkish dish
ⓘ
kebab ⓘ meat dish ⓘ |
| associatedWithRegion |
Anatolia
NERFINISHED
ⓘ
Siirt NERFINISHED ⓘ |
| cookingAppliance | underground pit oven ⓘ |
| cookingMethod |
pit roasting
ⓘ
slow roasting ⓘ |
| countryOfOrigin | Turkey ⓘ |
| culturalSignificance | regional specialty of Siirt ⓘ |
| dishCategory |
oven dishes
ⓘ
roasted meat dishes ⓘ |
| eatenAt |
local eateries in Siirt
ⓘ
specialized büryan restaurants ⓘ |
| hasFlavor |
rich
ⓘ
smoky ⓘ |
| hasTexture | tender ⓘ |
| interiorTexture | juicy interior ⓘ |
| mainIngredient |
lamb
ⓘ
mutton ⓘ |
| meatCut |
lamb sides
ⓘ
whole lamb ⓘ |
| meatDoneness | well done ⓘ |
| partOf |
Siirt cuisine
NERFINISHED
ⓘ
Turkish cuisine NERFINISHED ⓘ |
| recognizedAs | traditional Turkish culinary heritage ⓘ |
| requiresPreparation |
digging deep pit
ⓘ
hanging meat over embers ⓘ preheating pit with fire ⓘ |
| resultingJuices | collect in tray under meat ⓘ |
| seasoning |
black pepper
ⓘ
red pepper flakes ⓘ salt ⓘ |
| servingTemperature | hot ⓘ |
| similarTo |
pit-roasted lamb
ⓘ
tandır kebab ⓘ |
| skinTexture | crisp exterior ⓘ |
| timeOfDay |
also eaten for lunch
ⓘ
often eaten for breakfast ⓘ |
| traditionalFuel |
oak wood
ⓘ
wood fire ⓘ |
| typicalCourse | main course ⓘ |
| typicallyServedWith |
flatbread
ⓘ
green peppers ⓘ lavash ⓘ onions ⓘ tomatoes ⓘ |
| usesCookingTime | long ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.