The main income in the Eastern part of Turkey is animal breeding such as sheep, goat and cow and because of this their food has a lot of meat.
This kebab originated from Erzurum city. Lamb slices and large quantities of tail fat are left to marinate in a mixture consisting of black pepper and sliced onions for the length of a day. After that, they are impaled on the Cag (Skewer), and stacked heavily. The skewer is then locked and put on the fire. After cooking, it is sliced off from the skewer and served with lavas (soft and thin flatbread) - Buryan Kebab The best Buryan kebab can be found in Batman. This kebab is cooked with wood fire in the 2.5 meter hole in the ground. After removing the intestines of the lamb, they hang the lamb on a skewer and place it in the hole and close the top of it. After cooking about two hours, it is ready for serve.
The best Buryan kebab can be found in Batman. This kebab is cooked with wood fire in the 2.5 meter hole in the ground. After removing the intestines of the lamb, they hang the lamb on a skewer and place it in the hole and close the top of it. After cooking about two hours, it is ready for serve.
Breakfast in Van
As all the meals, breakfast also has an important place in Turkey. Breakfast is big in all the parts of Turkey but the breakfast in Van is more unique and famous. Typical Van breakfast definitely has their special herbed cheese made from sheep’s milk. Other than herbed cheese, in a typical Van breakfast you also find honey, cream, black and green olives, white cheese, mixture of sesame oil and honey, boiled bean dressed with olive oil, kavut (pounded and roasted wheat is fried with oil), murtuga (flour is poured into warm oil, after roasting the flour with oil or butter for five minutes beaten egg is added onto the mixture and after the egg is hardened, it is removed from the fire and some honey is poured at the top), yoghurt, walnut, tomato, cucumber, Turkish Sausage, yellow cheese, menemen (egg fried with tomato and green pepper) and lots of different types of bread.
Kebab Goose is put into the salty water for two weeks and then hang outside in the freezing cold weather for about 40 days to dry and then cooked in the tandoor with its own oil.