Beyran in Başakşehir: served until midnight

What is beyran?

Beyran is Gaziantep's regional dish of meat and rice; most people know it as a soup. In the registered recipe, the arm and neck meat of the sheep cooks for hours with marrow bones, is pulled into strands and placed in the bowl with rice, then topped with crushed garlic, red pepper flakes and the broth.

In Gaziantep it is traditionally eaten early in the morning. At Lezzet-i Şark Gusto you can have beyran all day, until midnight, and until 01:00 on Fridays and Saturdays.

Kelle paça and bone marrow soup

Kelle paça, as its name says, is a soup made from the head (kelle) and trotters (paça) of the animal. Bone marrow soup carries the deep flavor of the marrow.

Like beyran, both are among the most sought-after soups in cold weather and late at night.

Yuvalama and lentil soup

Yuvalama is a Gaziantep dish of chickpeas, meat and tiny dumplings in a yogurt soup, closely tied to holiday tables in Gaziantep. For a lighter start, there is also lentil soup.

A late-night soup

For anyone looking for a hot soup late at night in Başakşehir, our kitchen is open every day until midnight, and until 01:00 on Fridays and Saturdays. After a match or at the end of a long day, beyran, kelle paça or bone marrow soup is a good way to close it.