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

By: rl reeves jr

rl reeves jr — Thu, 09 Feb 2012 15:35:04 +0000

In the airport in Texas and pointing toward Istanbul. I’m having the cabbie drop me off at Doyuran Lonkantasi for my first meal then will be walking to Beyoglu where I’m staying. I loved Siirt’s pit cooked lamb and am interested in trying some other places that do pit cooked barbecue.

I eat my body weight in barbecue out here in Texas and am looking to do the same [between Hamsi meals] in Istanbul.

What’s everybody’s favorite barbecue joints in Istanbul?

Thanks y’all
RL Reeves Jr

http://www.chowpapi.com

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.