Traditional Buryan Kebab

Ingredients

• 1.5 kg lamb shoulder or leg
• 2 tbsp rock salt
• 1 cup hot water
• 1 large copper tray
• 1 oven tray (for water)
• Fresh pita bread
• Red onion
• Fresh mint

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Cut the lamb into large pieces and rub thoroughly with rock salt.

2. 2

   Place the meat in a copper tray and drizzle lightly with water.

3. 3

   Preheat the oven to 200°C, placing a tray of water at the bottom to create humidity.

4. 4

   Place the meat on the middle rack and cook slowly for about 3 hours.

5. 5

   Remove from the oven once the meat is tender enough to fall off the bone.

6. 6

   Serve on hot pita bread with onions and mint on the side.

Note. Avoid opening the oven door to ensure the meat cooks in its own juices.