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

By: RL Reeves Jr

RL Reeves Jr — Mon, 02 Jan 2012 03:42:35 +0000

Thanks for the heads up on this little Kurdish barbecue joint. We wanted genuine Istanbul pit barbecue to see how it stacked up with what we get out here in Texas and their old school pit boss, or usta as y’all like to say, really knows his way around the pit.

Our full review right here http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress/?p=170

By: Janae

Janae — Mon, 29 Aug 2011 19:57:38 +0000

I thank you humbly for saihnrg your wisdom JJWY

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.