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Slow-roasted pit-cooked lamb, rich in protein and vitamin B12.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Bitlis Büryan Kebab (150 g) has 423 calories. That works out to 282 calories per 100 g. It contains 0 g of carbs, 37.5 g of protein, 30.5 g of fat and 0 g of fiber. Its 3.8 µg of B12 covers 156% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
423
KCAL / 150G
Carbs
0g
· 0% DV
Protein
37.5g
· 75% DV
Fat
30.5g
· 39% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 35% · Fat 65%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 423 kcal | |
| Total fat | 30.5 g | 39% |
| Saturated fat | 12.9 g | 65% |
| Trans fat | 0.27 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 37.5 g | 75% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 423 kcal |
| 1 piece (small) | 75 g | 212 kcal |
| 100 g | 100 g | 282 kcal |
| 1 piece (medium) | 120 g | 338 kcal |
| 1 piece (large) | 200 g | 564 kcal |
| 1 serving (large) | 250 g | 705 kcal |
| 1 serving (extra large) | 350 g | 987 kcal |
| 1 piece (jumbo) | 500 g | 1410 kcal |
Calculated from 282 calories per 100 g.
Bitlis Büryan Kebab is a traditional lamb dish associated with Bitlis, Türkiye. The meat is slow-cooked in a covered pit oven, giving it a tender texture and a flavor distinct from lamb grilled directly over an open flame.
Bitlis Büryan Kebab is traditionally cooked in a deep pit oven, or tandır. Lamb is suspended inside the heated pit, which is covered so the meat cooks slowly in the trapped heat rather than being exposed to direct flames.
Bitlis Büryan Kebab is made with lamb. The traditional preparation relies on the meat’s own juices and the slow heat of the pit oven, rather than a heavy marinade or a thick sauce.
Bitlis Büryan Kebab is a regional specialty of Bitlis in eastern Türkiye. A closely related büryan tradition is also associated with Siirt, and both regions have their own local customs around preparing and serving the dish.
Bitlis Büryan Kebab and Siirt büryan are closely related pit-cooked lamb dishes. Their methods are similar, while local traditions and serving styles may differ; each name is strongly associated with its respective city.
Bitlis Büryan Kebab is commonly served hot with bread or pide. Depending on the restaurant, accompaniments may include onion, fresh greens, or ayran; the exact sides are a matter of local and restaurant custom.
You can make a home-style version of Bitlis Büryan Kebab by slow-roasting lamb in a covered oven dish. It can become tender, but a regular oven will not fully reproduce the pit oven’s heat and characteristic aroma.
Bitlis Büryan Kebab is not usually known as a heavily spiced dish. Its flavor mainly comes from lamb and pit cooking, though seasoning can vary by cook or restaurant.
Yes, Bitlis Büryan Kebab is eaten in the morning in Bitlis as well as later in the day. Local büryan restaurants may serve it early, making it a regional breakfast choice rather than only an evening meal.
Refrigerate leftover Bitlis Büryan Kebab promptly in a covered container, rather than leaving it out at room temperature. Reheat the lamb thoroughly before eating, and store bread separately so it does not become soggy.
Vitamins
B12
3.75µg · 156% DV
B3
10.8mg · 68% DV
B2
0.33mg · 25% DV
B5
1.08mg · 22% DV
Minerals
Zinc
6.6mg · 60% DV
Selenium
27µg · 49% DV
Phosphorus
308mg · 44% DV
Copper
0.18mg · 20% DV
Potassium ⭐
473mg · 14% DV
Sodium
113mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 423 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bitlis Büryan Kebab is a speciality of Bitlis in eastern Turkey, made by slowly cooking lamb in a deep pit oven, traditionally called a tandır. The meat is suspended inside the pit and cooks until tender, taking on a rich, savoury flavour. Some restaurants use modern ovens to recreate the traditional method.
It is served hot, often with flatbread and ayran, and makes a substantial meal. Lamb gives it a protein-rich profile: a 100 g portion contains 25 g of protein, alongside a notable amount of fat. For a lighter plate, choose leaner pieces and serve them with salad; bread or rice can be added according to appetite.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
12.9g
MONOUNSATURATED
13.35g
POLYUNSATURATED
1.27g
Omega 6:3 ratio 5.2:1
Above the ideal 4:1 (5.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.