Bitlis Buryan Kebab Description and Distinctive Features of the Product: Bitlis Büryan Kebabı is a regional dish that is prepared using the meat of a male goat, known locally as "hevur," which is salted with rock salt, sliced, and then cooked in a tandoor that has been prepared with water-filled containers hanging on hooks and sealed tightly to prevent air from entering. This traditional dish is closely associated with the Bitlis province and is distinguished by its unique production method. During the campaign of Sultan Murad IV in the vicinity of Revan, he encounters a shepherd in the Bitlis region and inquires if they have anything to offer as hospitality. The shepherd explains that they have nothing but meat and milk, but if accepted, they can offer them meat. Subsequently, a male goat is slaughtered, cleaned, and generously salted. A deep hole is dug in the ground, and gathered branches are thrown into it and set on fire. Once all the branches are burned, and the fire turns into embers, a large container filled with water is placed in the pit. Then, the salted meat is suspended into the pit. The opening is covered to prevent air from entering. After cooking, it is presented to the sultan. The sultan appreciates the dish, remarking that it is cooked "like büryan." Since that day, this dish has been continuously prepared in the region and named Büryan Kebabı. Production Method: Ingredients: - Meat from a male goat (hevur) that is under one year old, not mated, and castrated - Unrefined rock salt - Water Materials needed for cooking: - 20-liter copper cauldron - Tandoor with a depth of 2.2 meters, bottom width of 125 cm, and mouth width of 45 cm - Oak branches - Hooks for hanging the meat Procedure: Due to the harsh climate conditions in the region, animal husbandry is practiced in the winter months when animals can freely roam. In Bitlis, the meat of a male goat, locally known as "hevur," which is fed with oak leaves and thyme, is used. Animals are slaughtered early in the morning, and after removing the back, legs, and most coarse bones, the remaining parts are left to rest for 20 hours. The fats on the rested meats are scraped off in layers with a knife, and the meat is salted. A fire is lit in the tandoor, using oak branches referred to as "çeper" in the region, and it is allowed to burn down to embers. After the fire turns into embers, 4 liters of water are added to the copper cauldron, and with hooks attached, it is lowered into the bottom of the tandoor. Hooks are attached to the upper part of the salted meat bodies, and they are suspended from an iron rod left at the mouth of the tandoor. The iron lid of the tandoor is closed, and the surroundings are sealed with red mud to prevent air from entering. This way, the meat both cooks inside the tandoor and becomes tender with the steam from the water. The mouth of the tandoor is opened approximately 2 hours later, and the büryan kebabs are served, hanging from the hooks. They are cut into portions and served according to demand. Since it is a meal consumed hot, if the meat cools down, it is reheated in the tandoor before serving. As a garnish, it is commonly served with fresh grapes.