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Antep Beyranı is a traditional Gaziantep dish made by combining lamb meat that has been cooked for long hours with marrow bone broth, rice, and garlic, all baked in a stone oven at high heat. It is known to be consumed early in the morning and is particularly preferred in winter months. It is one of the most characteristic dishes of Gaziantep cuisine and an important representative of Gaziantep's gastronomic culture.
Local Name
Antep Beyranı
Recommended Season
Winter
Preferences
Oily, Spicy
Geographical Indication
Ingredients
Lamb meat (usually from the neck and shoulder)
Marrow bone broth
Rice
Garlic
Butter or tail fat
Spices.
Antep Beyranı is a traditional Gaziantep dish made by combining lamb meat that has been cooked for long hours with marrow bone broth, rice, and garlic, all baked in a stone oven at high heat. It is known to be consumed early in the morning and is particularly preferred in winter months. It is one of the most characteristic dishes of Gaziantep cuisine and an important representative of Gaziantep's gastronomic culture.
Served hot in a copper or steel plate. Drizzled with heated oil mixed with red pepper flakes. Traditionally consumed early in the morning and served with tırnaklı pide.
