Comments on: Siirt Şeref Büryan Kebap Salonu: The Lamb Underground

By: admin

admin — Wed, 14 Jul 2010 10:53:28 +0000

Thanks for the note. Good point. We’ve updated the writeup to avoid any more confusion.

By: ML

ML — Wed, 14 Jul 2010 09:49:39 +0000

Readers should be aware that by “old” location the writer means “closed”. Seref only has one location, the “new” one on the square.

By: Adam

Adam — Tue, 04 May 2010 21:34:59 +0000

Thanks guys.
Kelle seems a little adventurous for a European (uhhh… am I actually that conservative?), but the boxing style review is very encouraging. As for the salt-baked lamb – will give it a try next time I’m in the city.

cheers
Adam

By: anselmullins

anselmullins — Sun, 02 May 2010 17:16:19 +0000

Adam,
You might want to try kelle, or sheep’s head, boiled and chilled. It is a nice experience and quite different from the usual preparations. Have a look here:
http://istanbuleats.com/2010/03/kelle-sogus-vs-kelle-tandir-faceoff/

By: admin

admin — Sun, 02 May 2010 15:56:03 +0000

Good question. Sounds like you’ve tried most of the lamb preparations out there. Have you tried the salt-baked lamb at Hatay Akdeniz sofrasi (reviewed on our site)? It’s quite nice.

By: Adam

Adam — Sat, 01 May 2010 19:57:09 +0000

Would you still be able to recommend any other lamb specialty as unique as buryan? I have tried all “common” ways (adanas, doners, kaburgas, etc.)… Don’t get me wrong, I’m not complaining (in fact I could keep on eating all of these forever), but perhaps there are some other undiscovered wonders…

Many thanks
Adam

By: admin

admin — Mon, 26 Apr 2010 07:34:37 +0000

Thanks for the great feedback, Adam! Really glad you’ve enjoyed our recommendations. Zubeyir and Seref are at the top of our list, too.

By: Adam

Adam — Sun, 25 Apr 2010 20:17:55 +0000

Hi there,

I have been visiting your website and Istanbul regularly over last year and have tried some of your recommended foods and places. I have not been disappointed a single time – on a contrary, all you write is very true and the guide is fantastic thing for the foddie – lamb meat lower of my kind! I’m now a regular visitor to Zubeyir and I’m going to to add Seref Salonu to my “to do” list on every next visit in Istanbul.
Especially after I went there some 2 weeks ago…
Firstly, I made quite an impression when I showed up there – they don’t seem to have a lot of foreign visitors and certainly when they do booking via hotel’s consierge service… I do not speak Turkish and they do not speak English which added a lot of fun to the visit (e.g. when I tried to order a beer not realizing that they actually do not serve alkohol , but following your advice I ordered buryan and perde pilav. The food was absolutely spectacular… I havetriad lamb in many different forms and in many different countries, but buryan way makes it certainly on the podium (perhaps even tops Morroccan meshui, which I did not think would ever be possible!)
Secondly, they did not want me to pay a single lira, claiming that I was their guest, not a customer. They also needed to ask one of their local guests to come and translate, because I was really puzzled…
I did not pay at the end, but promissed I would come back – something I’m not going to do with much suffering.
Well… such things do not happen often elsewhere.

By: admin

admin — Thu, 23 Jul 2009 11:15:43 +0000

Thanks for the comment. We’ve corrected the writeup to reflect that information.

By: Peter

Peter — Wed, 22 Jul 2009 17:00:59 +0000

Everything about the food is true and the people running the show are friendly and generous. They are Arabic , however, not Kurdish as implied in the review and regard the food as traditional
Arabic fare from Siirt..