Beyran Soup (Traditional Turkish Beyran Çorbası Recipe)
Beyran Soup is one of the most powerful expressions of Gaziantep’s culinary heritage. Deeply rooted in Southeastern Anatolia, this bold and restorative soup has been served for centuries as a symbol of strength, hospitality, and craftsmanship. Traditionally prepared at dawn and eaten in the early morning hours, Beyran is not just a soup—it is a ritual.
In 2025, Beyran Soup gained global recognition by ranking 2nd on the World’s Most Delicious Soups list, confirming what locals have always known: this dish is extraordinary. Made with slow-cooked lamb, aromatic garlic, rice, and vibrant red pepper oil, Beyran reflects the essence of Turkish cuisine—respect for ingredients, patience, and balance.
Historically, Beyran was cooked overnight in large copper cauldrons. The lamb simmered for hours until meltingly tender, creating a rich broth that became the foundation of the soup. Each serving was assembled individually, ensuring freshness and intensity in every bowl. This method is still respected today in traditional Beyran houses across Gaziantep.
Unlike creamy or mild soups, Beyran is unapologetically bold. Garlic is used generously, chili heat is intentional, and the lamb flavor is deep and assertive. This is why Beyran is often associated with energy, recovery, and even celebration after long nights.
For readers who appreciate iconic Turkish soups such as Lentil Soup or İşkembe Soup, Beyran offers a more intense, spice-forward experience that showcases the heart of Anatolian cooking.
Beyran Soup
Equipment
- 1 Large pot
- 1 Small pan
- 1 Wooden spoon
Ingredients
Main Ingredients
- 500 gr lamb shank or neck (bone-in)
- 1.5 liters water
- 1/2 cup long-grain rice (rinsed)
- 6-8 garlic cloves (finely crushed)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1.5 tablespoons red pepper flakes
- Salt to taste
Instructions
Preparation
- Place the lamb and water in a large pot. Simmer gently for 2 to 2.5 hours until the meat is very tender. Skim foam occasionally.
- Remove the lamb, shred the meat finely, discard the bones, and return the meat to the broth.
- Add the rinsed rice and cook until very soft and the soup slightly thickens.
Finishing
- Melt butter with olive oil in a small pan. Add red pepper flakes and warm gently without burning.
- Add crushed garlic, stir briefly, then immediately pour into the soup.
- Season with salt, simmer for 5 minutes, and serve piping hot.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lamb shank or neck | 500 g | Bone-in for best flavor |
| Water | 1.5 liters | For broth |
| Long-grain rice | ½ cup (90 g) | Rinsed |
| Garlic cloves | 6–8 | Finely crushed |
| Butter | 2 tbsp | Traditional flavor |
| Olive oil | 2 tbsp | For balance |
| Red pepper flakes | 1–1½ tbsp | Adjust heat |
| Salt | To taste | Add gradually |
Optional substitutions:
Beef shank can replace lamb, but flavor will be milder.
Clarified butter (ghee) enhances aroma.
Preparation & Cooking Steps
1. Preparing the Lamb Broth
Place lamb and water in a pot. Simmer gently for 2–2.5 hours. Skim foam. This slow cooking extracts collagen and depth.
2. Shredding the Meat
Remove lamb, shred finely, and discard bones. Return meat to the broth for consistency.
3. Cooking the Rice
Add rinsed rice to the broth. Cook until very soft. This thickens the soup naturally.
4. Building the Flavor Base
In a separate pan, melt butter with olive oil. Add red pepper flakes gently—do not burn. Stir in garlic briefly.
5. Final Assembly
Pour the hot pepper-garlic oil into the soup. Stir, season, and simmer 5 more minutes.
Nutrition Facts (Per Serving)
Calories: ~420 kcal
Protein: 28 g
Fat: 30 g
Carbohydrates: 18 g
Fiber: 1 g
Sodium: Moderate
High in protein and collagen, Beyran is traditionally valued for strength and recovery.
Tips & Tricks
Low simmer matters – prevents cloudy broth.
Garlic goes last – preserves aroma.
Bone-in lamb builds body and richness.
Serve immediately – Beyran loses character if held.
Copper pots enhance heat distribution (traditional method).
Serving & Presentation
Beyran is served piping hot, traditionally with:
Fresh flatbread
Lemon wedges (optional)
Pickled vegetables
In Gaziantep, it is eaten early morning, often before work.
FAQ
What makes Beyran Soup different from other Turkish soups?
Its garlic-heavy, chili-forward profile and lamb broth set it apart.
Can Beyran Soup be made ahead?
Broth can be prepared in advance, but final assembly should be fresh.
Is Beyran Soup spicy?
Yes, traditionally. Heat can be adjusted.
Can I freeze Beyran Soup?
Freeze broth only. Add garlic oil fresh.
Is Beyran healthy?
High protein, nourishing fats, and warming spices make it very satisfying.
Can rice be replaced?
Traditionally no, but bulgur is a distant alternative.
Closing Thoughts
Beyran Soup is not just a recipe—it is a legacy. From Gaziantep’s early morning tables to global culinary rankings, this soup carries history, strength, and pride in every spoonful. If you want to experience Turkish cuisine at its most authentic and powerful, Beyran is essential.
