Büryan kebab is a traditional Turkish dish that originates from the southeastern part of Turkey, particularly Gaziantep and Şanlıurfa. It’s a unique and flavorful variation of kebab that involves slow-cooking large pieces of meat, typically lamb or goat, over an open flame or in a special clay oven called a “tandır.” Today we will give you the recipe of how to make Büryan kebab at home.
Firstly in a bowl, put the 1250 grams of lamb neck meat, add the 3 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of black pepper and blend well. Rub the meats with this mixture as if giving them a massage, working the mixture into the meat.
Heat the empty teflon pan for appromixtely 10 minutes (Don’t put any butter or olive oil). Sear the meats for every piece totaly along 2 minutes, by turning every 15 seconds.
Roll the meats airtight that you seared,firstly greaseproof paper, and then aluminium foil and place them the bake tray in this way.
Add the 4-5 cups of water into bake tray and bake for 1,5 hours in an oven preheated to 220 degrees. (Every oven is diffrent that’s why check the meats and be sure not burn)
Along the baking time, check the whether finish water or not in bake tray. If the water finished then open the oven’s door and add water and continue tho bake.
After meats baked, remove the meats from oven and remove the greaseproof paper and aluminium foil.
Separate the meats from the bones and roughly chop them, place them on top of Turkish pide or flatbread on plate, put roasted peppers and onions next to meats, hot serve and enjoy your meal.
