Siirt Buryan Kebab Distinctive Features: Lamb or goat meat is cooked in a pit surrounded by firebricks, measuring 3 meters in depth and 80 cm in diameter, with wood burning to produce smokeless coals. Both bone-in and boneless meat are prepared in this manner. The pit is heated using a stone oven where wood is burned. Preparation of Büryan Kebab: Inside the pit, wood is burned to create a bed of hot coals. After separating the leg and arm portions of the lamb (half carcass) and leaving the pelvic bone, the meat is removed from the other bones. Bone-in meat of a size that can fit into a handled pot is placed in the pit, water is added, and it is positioned over the coals. Boneless meat is hung on hooks arranged in a circular shape, with 10-15 half carcasses suspended from the pelvic bone, and it is lowered into the pit without touching the walls, with the top of the pit covered with a metal lid and the edges plastered with ash. During cooking, the meat's fat drips into the pot, ensuring the meat cooks more deliciously without creating smoke in the pit. After approximately 2-2.5 hours, the boneless meat is removed from the pit, hung on a countertop, sliced with a knife to the desired amount, and served on pita bread cut into small cubes, salted, and heated in a stone oven. After around 3-3.5 hours, the pot is removed from the pit, bone-in meat is placed on a tray, weighed to the desired amount, salted on pita bread, and served after being heated in a stone oven.