Antep Beyranı

Antep Beyranı is a traditional meat dish characteristic of Gaziantep cuisine, distinguished by its intense aroma and unique preparation technique. It has been officially registered as a “Geographical Indication” by the Turkish Patent and Trademark Office.

Antep Beyranı (AA)

Product Definition and Distinctive Characteristics

Antep Beyranı is a meat and rice dish prepared with lamb, rice, garlic, and spices. The first beyran shop in Gaziantep’s bazaar opened in 1885. Its production is time-consuming and requires considerable skill. This dish is prepared with a minimum cooking time of 10 to 12 hours and is served hot on special copper trays at high temperature.

Appearance and Presentation: Beyran is served on a copper tray. The top layer consists of reddish broth colored with red pepper, beneath which lie rice and shredded meat. The base may be served with or without fat, according to preference.

Taste and Aroma: The combination of long-simmered lamb meat, bone marrow, garlic, and spices creates a powerful and distinctive flavor.

Consumption Method: It is typically consumed for breakfast or during winter months. It is served hot directly on the tray.

Distinctive Features: The prolonged cooking of meat and bones, preparation on a copper tray, and service over live embers are the key elements that distinguish Antep Beyranı from similar dishes. All stages of production must be carried out within the boundaries of Gaziantep province.

Ingredients Used in the Preparation of Antep Beyranı

• Meat: Lamb from young male sheep (toklu) or ewes that have never given birth (şişek).
• Internal Fat: Fat from the lamb.
• Rice: Grade 1 or 2 pilaf rice.
• Garlic: Dry winter garlic that has not sprouted.
• Red Pepper Flakes and Black Pepper: Must comply with the Turkish Food Code Spices Regulation.
• Onion and Lemon: Must be fresh, unspoiled, and free from mold.

Production Method

Preparation: Meat and bone marrow are prepared one day in advance. The meat is soaked in water for 1 to 3 hours to remove blood.

Cooking: The meat is boiled in large copper cauldrons with ample water. Once boiling begins, the scum that rises to the surface is removed. For every 1.5 to 2 kg of bone-in meat, 40 to 50 grams of internal fat are added. Whole onion and lemon are added to the cauldron for flavor. The mixture is simmered over low heat for at least 10 to 12 hours.

Separation of Meat: The cooked meat is shredded into fibers. The meat broth is strained.

Rice: The rice is boiled without salt or fat (plain rice).

Service:

• In the fatty version, melted fat is added to the tray, the boiled rice is sautéed in the fat, then meat, crushed garlic, and red pepper are layered on top. Finally, hot meat broth is poured over the mixture.
• In the non-fatty version, rice, meat, garlic, and pepper are placed directly on the tray and hot meat broth is poured over them.

Presentation: The dish is served immediately after removal from the heat, while still hot, on the copper tray.

Antep Beyranı (AA)

Geographical Boundary and Oversight

All stages of production, processing, and service of Antep Beyranı must take place within the borders of Gaziantep province. Due to the complexity and skill required in its preparation, any production outside this geographical boundary cannot be labeled as “Antep Beyranı”.

Inspections are conducted at least once a year by a three-member oversight committee coordinated by the Gaziantep Metropolitan Municipality’s Municipal Police Directorate. This committee verifies that production adheres to the official documentation and standards.