They make this kebab in a well! Delicious kebab cooked in the well for 2 hours! Turkish street food

Curiosity products of all street food around the world. Among these, especially USA street food, Japanese street food, India street food, Pakistan street food, Middle East street food, Turk street food, Italy street food, Chinese street food, Korean Street food, come to the fore. In Turkey, kebab is one of the most preferred Turkish street delicacies. We don’t know a single person who came to Istanbul and went home without eating a kebab. Words like “I don’t like”, “I don’t want”, “I don’t eat” are not found in the dictionary of local kebab restaurants. Büryan Kebab or Kuyu Kebab is one of them. Büryan kebab is a type of goat meat dish cooked in hot wells about 2-3 meters (6.5-9.8-feet deep) and served cubed and salted, brown as a berry, on pita bread. The name of the dish comes from the Persian word "biryani," which means "roasted or fried before cooking." A lot of wood is thrown into the well first. Wood fire turns into embers over time. And then our meat is thrown into the well to be cooked. After the meat is thrown into the well, the cover of the well is closed and plaster is applied with cement to prevent air intake. Büryan or Kuyu Kebab, which takes its place among Turkish street delicacies, is consumed by many people. This week, I invite you to the journey of Büryan Kebab, also known as Kuyu Kebab, one of the Turkish street delicacies. Here is how you would like to say Büryan Kebab recipe or Kuyu Kebab recipe with details that you will be very surprised.