Antep Beyranı
Anatomy of the Product
Antep Beyranı
Antep Beyranı
Its Story
It is a traditional meat and rice dish. According to records, the first beyran shop in the Gaziantep bazaar opened in 1885.
Geographical Origin
Gaziantep, Türkiye
Ingredients / Steps
Mutton → Shoulder & Neck → Preparation with Marrow Bones Meat & Bones → Soaking in Water → Boiling in a Copper Cauldron Tail Fat / Internal Fat → Onion & Lemon → Simmering on Low Heat for 10–12 Hours Meat → Shredding → Rice → Plain Rice (Kel Pilav) Combination → Plain Rice + Shredded Mutton + Garlic + Red Pepper Flakes + Meat Broth Final → High Heat → Copper Sahan → Hot Service → Antep Beyran
How It Is Made
Mutton and marrow bones are cooked over low heat for 10-12 hours. The cooked meat is shredded, and unsalted rice is boiled. It is served piping hot and strictly in a copper sahan dish.
Registration Information
Geographical Indication — File No: C2015/020, Application Date: 08.05.2015, Registration No: 207, Registration Date: 13.01.2017, Status: Registered, Applicant / Registering Authority: Gaziantep Metropolitan Municipality
Producers
It has been registered by the Gaziantep Metropolitan Municipality.
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