Dukat Beyran and Kebab – A Must-Try Beyran Stop in Gaziantep
Over the past fifteen years, Gaziantep has made incredible progress on the culinary scene. Back in the day, when you asked locals about beyran, there was only one answer: Metanet. Today, however, the city is filled with restaurants that proudly serve their own versions of this iconic dish. Among them, one name stands out almost as much as Metanet itself: Dukat Kebap, or as people simply call it, Dukat Beyran.
Although its official name is Dukat Kebap and it’s actually a massive kebab house, the fame of its steaming hot beyran—always prepared in plain view at the front counter—has made it known citywide as Dukat Beyran.
The AVM-ization of Gaziantep Restaurants
In recent years, Gaziantep has seen a trend toward “all-in-one” restaurant concepts. Dessert shops have started serving kebabs, baklava houses are offering beyran, and kebab houses are baking lahmacun. Dukat is no exception. Beyond beyran, the restaurant serves kebabs, lahmacun, and katmer, shaping itself into a complete “Gaziantep classic.”
How Dukat Beyran Is Made
The beyran station feels like a stage. Underneath the copper bowls lie layers of rendered tail fat, rice, and slow-cooked lamb neck. When an order comes in, the bowl is placed on a blazing fire that roars like a dragon.
First comes a ladle of garlicky broth, which begins bubbling in seconds. Then generous spoonfuls of chili flakes are added, followed by the rich stock in which the lamb has been simmering for hours. In less than a minute, the dish is ready—piping hot and full of aroma.
Calling beyran the “ramen of Gaziantep” wouldn’t be an exaggeration. The only things missing are the egg, seaweed, and noodles.
Tasting Notes
Compared to Metanet, Dukat’s beyran is slightly richer and oilier. You can see the golden fat glistening on top. It certainly adds flavor—though whether your arteries agree is another question.
Dip your spoon in and it comes up heavy with chunks of tender lamb. Unlike the versions I’ve tried in Istanbul, this is not made with head meat. In many Istanbul spots, they simply take head meat, add rice and tail fat, and pass it off as beyran. But in Gaziantep, and especially at Dukat, you get the real deal: lamb neck, slow-cooked until it practically melts.
The dish comes with fresh hot bread, lemon, rocket leaves, and Gaziantep’s famous small green chili peppers. Add one of those peppers to your already-spicy bowl and prepare to sweat from your forehead down to your neck.
Istanbul vs. Gaziantep Beyran
Having tried beyran at multiple places in Istanbul, I can say none of them match the quality of Gaziantep’s. The difference is night and day. What you get here is not just soup—it’s a ritual, an explosion of flavor, and pure tradition in a bowl.
Those who know us know we usually go to a place for one signature dish. At Dukat, that dish was obviously the beyran. We didn’t even bother with anything else.
Like Metanet, Dukat Kebap has earned its place as one of Gaziantep’s essential beyran destinations. If you’re in town, don’t leave without trying a copper bowl of this fiery soup.
Bon appétit—and şifa olsun!
📍 Adres: Fevzipaşa Mahallesi, Korutürk Cd. No:36, 27665 Şehitkamil/Gaziantep
📞 Tel: +90 342 323 6733
🕑 Working Hours: Her gün 05.00 – 20.00
🌐 See on Google Maps
