19.01.2026 23:01
Muş's kebab, cooked for exactly 6 hours in a wood-fired oven, is among the essentials for citizens during the winter months due to its high protein, B12, and iron content. As an important part of Muş's local values, the kebab continues to attract significant interest in the city with its unique taste that appeals to the palate and its nutritional benefits.
Muş biriryani, one of the important flavors of Eastern Anatolia, continues to hold a special place on tables with its natural cooking methods in a tandoor and its nutritious properties.
COOKED IN ITS OWN FAT FOR A LONG TIME Generally prepared from lamb meat, biryani is served after being cooked for a long time in deep tandoors heated by wood fire. Thanks to its natural cooking without additives and in its own fat, biryani offers a flavor that is both natural and intensely aromatic, and is seen as an important food source, especially for physically active individuals, due to its high-quality protein content. Biryani, which holds an important place among the local values of Muş, continues to attract great interest in the city with its unique taste that appeals to the palate and its nutritious aspect.
SUPPORTS THE IMMUNE SYSTEM, PROVIDES ENERGY, KEEPS YOU FULL FOR A LONG TIME... Nutrition Specialist Dietitian Büşra Balaban pointed out that biryani made from lamb meat is rich in vitamin B12 and iron, stating that it supports the immune system, provides energy, and keeps you full for a long time. Balaban emphasized that biryani should be consumed in moderation due to its fat content, saying, "Biryani is a healthy and natural meat dish prepared with a traditional cooking method unique to the Eastern Anatolia Region. It is especially preferred by citizens during the winter months. When consumed in correct and balanced portions, it stands out as a healthy and valuable part of our cultural heritage. Enjoy your meal," she said.
"IT TAKES ABOUT 6 HOURS UNTIL IT'S READY" Biryani master Metin Göçmen stated that he has been in this profession for about 40 years and has been making biryani in his own establishment for over 20 years, saying, "I have been in this sector for 40 years. I have been doing my own business, that is, the biryani business, for more than twenty years. Biryani is a very labor-intensive but equally enjoyable and beautiful job. For example, we wake up at 5:00 AM. We prepare our meat a day in advance and bring it here, and our meats wait in water for two hours. During this time, our tandoor is heating up. Meanwhile, we rest our meats in salty water. When the tandoor turns to embers, we hang our meat. Once steam starts to form inside, the meats go into the tandoor. The average time spent inside and cooking time is three hours. Generally, it takes about 6 hours until the biryani is ready. After that, we start selling. Of course, there are key points to this. The meat cleans itself while waiting in water. But the most important key point is the tandoor. The temperature of the tandoor must be balanced. If it burns too much, the biryani dries out; if it burns too little, it remains watery. So the key point is entirely the tandoor. We open the tandoor at 11:00 AM and our sales begin. After that, we continue our service," he expressed.
"SO DELICIOUS THAT YOU CAN EAT NOT ONE, NOT TWO, BUT THREE OR EVEN FOUR PORTIONS" Citizen Kutbettin Toplu, who came to eat biryani, said, "The biryani made by Master Metin is currently among the largest and highest quality biryanis in the Eastern Anatolia Region. Its quality can be understood just from its appearance and color. It is really very delicious and carefully prepared. That's why we thank Master Metin for his hands. We will keep coming to eat. Not one, not two, but three or even four portions can be eaten because they really care about quality here," he said.