Kellep aça: The Amed Dawn Soup and the Last Part of the Lamb The büryan article — article one-hundred-and-nine — told the story of the whole lamb: lowered into a stone pit in the early morning, cooked underground for hours in its own steam and fat, lifted out at midday and carved. It is the Kurdish kitchen at its most ceremonial, its most collective, its most defined by patience and fire. But the büryan is not the whole story of the Kurdish lamb. Every animal has parts that