A kebap house in Fatih's Zeyrek quarter that roasts whole lamb büryan in an underground clay oven, known for the Siirt trio of büryan, mumbar, and perde pilaf.
Siirt Şeref Büryan operates on Serdap Sokak, off Ömer Efendi Caddesi in Fatih's Zeyrek quarter. Its defining dish is büryan: a whole lamb, lowered into a pit oven dug into the ground and slow-roasted for hours over wood smoke, emerging charred outside and moist within. The technique originates in Siirt, a province in southeastern Turkey, and shops like this one are largely how Istanbul came to know it. The büryan is served bone-in or off the bone, alongside the rest of the Siirt repertoire: mumbar, intestine casing stuffed with seasoned rice and simmered; perde pilaf, rice baked inside a dome of pastry; and boiled içli köfte, bulgur shells filled with minced meat. The kitchen's output is built entirely around meat and rice preparations, and nothing in its listed offering falls under a drinks or meze category that would include alcohol. Set within Fatih's historic district, the shop is one of the addresses locals and visitors alike associate with büryan in the city.
If you love this cuisine, add these to your list too.
Cihangir Kebap's İskenderun outpost, set inside the Equestrian Club grounds in Meydan, bringing Adana kebab and pit-cooked büryan to Hatay.
A kebab and grill restaurant in Emek, Şehitkamil, Gaziantep.
The Seyhan branch of Cihangir on Ali Bozdoğanoğlu Boulevard, where the group's kebab range is built around pit-cooked büryan lamb.
Your suggestion, complaint, or question — we listen to all of them.
Suggest a favorite food stop for the guide — it goes live once an editor approves it.
DadaGourmet deneyimini konumuna göre kişiselleştirelim.