Metanet Lokantasi - Gaziantep (Turkey)

It is early morning in Gaziantep. And as a new day begins, locals head to their favorite joint for a hot bowl of Beyran, a local lamb soup that is a staple in the Antepli breakfast culture. As for myself, I decided to try the dish at the famous @metanetlokantasi.

At the back of the shop, fresh bread was being baked, emanating in the air its characteristic aroma. The bread was thoughtfully thick, allowing it to soak up all of the broth.

But enough with the bread and let me get back to the central figure here. The Usta, or master if you will, expertly prepared each metal bowl by pressing together a mix of pre-cooked shredded lamb meat, rice and lamb fat, which in my personal opinion is the real key that makes the dish so special.

The bowl was then cooked over a jet flame for a few seconds, just enough for the ingredients to mesh. Additional spices were added, including garlic and chilli powder, as well a bit of the lamb broth.

The beyran was then quickly served, still pipping hot and requiring attention from the customers not to burn themselves.

The soup had a porridge-like consistency due to the rice. It was rich and comforting, with a gentle spicy touch. The melted fat connected the whole thing, and the strands of lamb were tender and abundant.

I could easily take down a bowl of beyran at any time, but have to admit that I cannot think of a better food to get the day ahead started.

(Versão em Português nos comentários)