Sakıp Usta Paça Beyran Kebap is a turkish restaurant in Alleben, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Join a local family in Gaziantep for a traditional Antep cooking class. Learn how to prepare classic dishes, enjoy a warm welcome, and savor the flavors of Gaziantep.
Private tour · 5 hours
Discover Gaziantep’s history, art, and cuisine on a guided tour. Visit the Zeugma Mosaic Museum, taste local street food, and explore the city’s vibrant streets.
Guided tour · 2 hours
Explore Gaziantep’s culinary delights and cultural heritage on a guided walking tour. Sample iconic dishes, visit traditional markets, and learn about the city’s rich history.
Address: Alleben, Kemal Köker Cd. No:55 D:53, 27010 Şahinbey/Gaziantep
Boğazköy cooks an international menu near Gaziantep University, which is where the city goes when it wants a night off from kebab and baklava.
OrderThe slow-cooked beef brisket, which is the kitchen's own signature dish.
TipReviewers rate weekdays over Sundays. Book a garden table in summer, the room fills with students.
Muhsinzade grills chicken şiş and lamb liver over charcoal in the Külekçi bazaar lanes of Gaziantep, opening at 06:00 for the traders around it.
OrderChicken şiş off the charcoal, wrapped with firik pilav.
TipShut by early evening. This is a breakfast and lunch counter, not a dinner room.
Ciğerci Mustafa grills lamb liver on Bayramoğlu Sokak in Gaziantep, where the local breakfast is skewers, flatbread and a glass of tea at dawn.
OrderLiver skewers with tail fat, eaten with raw onion and zahter.
TipLiver is a morning dish here. Order the tail fat alternating on the skewer, that is the local way.
İmam Çağdaş has cooked kebab and rolled its own baklava on Uzun Çarşı in Gaziantep since 1887, and the founding family still works both counters.
OrderAli Nazik, then a plate of havuç dilimi baklava from the same counter.
TipSit upstairs, order the Ali Nazik, and buy baklava on the way out rather than eating it at the table.
Metanet Lokantası in Gaziantep opens at 05:00 and sells beyran until the pot runs dry, which is why locals queue before the bazaar wakes up.
OrderBeyran, the lamb and rice broth the kitchen has simmered overnight.
TipGet there before 09:00. The beyran is gone by early afternoon and the kitchen will not make a second batch.
Kebapçı Halil Usta grills küşleme over charcoal in Şehitkamil, and the Gaziantep lunch crowd empties the tenderloin allocation most days by 15:00.
OrderKüşleme, the unmarinated lamb tenderloin grilled over charcoal.
TipClosed Sundays and shuts mid-evening. Book the terrace if you want the cooler upstairs tables in summer.
