Büryan (Pit-Cooked Lamb)
Siirt's signature dish, traditionally lamb suspended in a deep clay pit tandoor and steam-cooked over oak embers for 2-3 hours, then served on flatbread. Known as 'parev/buryan' in Kurdish. This is a home-oven adaptation (sear, wrap and steam-bake).
Method
Place the meat in a bowl and toss with olive oil, salt and black pepper; massage the mixture into the meat.
Heat a pan for 10 minutes, add the meat and sear each piece for 2 minutes, turning every 15 seconds.
Wrap the seared meat tightly in greaseproof paper, then in aluminium foil so no air gets in, and place on a baking tray.
Add 4-5 cups of water to the tray and cook in a 220°C oven for 1.5 hours.
If the water runs dry during cooking, open the lid and add more water to continue.
When cooking is done, remove the meat from the oven and open the paper and foil.
Separate the meat from the bones and chop it coarsely.
Place the meat on the flatbread and serve hot with roasted peppers and onions alongside.