How to pronounce Büryan

In the International Phonetic Alphabet it is /byɾˈjan/. In plain English letters that is bur-YAHN, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Büryan?

Büryan is a main dish of Türkiye. Where it comes from: Siirt. People usually eat it for breakfast and at lunch or dinner. Its main ingredients are lamb and wheat & flour. It tastes savory and smoky.

Where Büryan comes from

Büryan is one of 80 signature dishes of Türkiye on this map.

• Perde pilavı · Rice dish · Siirt

  Perde pilavı, "curtain pilaf", is a pilaf of rice, chicken, almonds and currants, wrapped in a thin pastry shell and baked into a dome.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

• Balık ekmek · Street food · Istanbul (Eminönü)

  Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

• Midye dolma · Street food · Istanbul and İzmir

  Midye dolma are mussels stuffed with rice cooked with onion, pine nuts, currants and spices such as allspice, cinnamon and black pepper, then steamed in their shells.

Food of Türkiye

Dishes like Büryan in other countries

Same type of dish and similar main ingredients as Büryan:

• Kibbeh كبة · Main dish · Levant, Lebanon

  Kibbeh is lean meat, usually lamb, pounded in a stone mortar with fine bulgur and onion into a smooth paste.

• Chakhchoukha شخشوخة · Main dish · The Aurès (Batna), Algeria

  Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika.

• Couscous كسكس · Main dish · Maghreb, Morocco

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Beshbarmak бесбармақ · Main dish · The steppe, Kazakhstan

  Beshbarmak is boiled meat, usually lamb, mutton or horse, served over wide flat sheets of boiled noodle dough and topped with an onion sauce made with the meat broth.