0
MY ROUTE
YOU HAVE NOT ADDED A LOCATION YET
Beyran
Beyran, which is a very laborious, local meat and rice dish, requires technique and mastery. Meat and marrowbones are cooked on low heat for 10-12 hours, and then the meat is chopped to pieces. Boiled rice and chopped meat are then added to the saucer, which is oiled with tallow or without oil, if desired. Although Beyran can be consumed at any time of the day in Antep, it is mostly preferred for breakfast. According to the records, the first Beyran shop was opened in 1885 in the Gaziantep Bazaar (Gaziantep Çarşısı).
