Beyran Soup
Traditional Turkish Beyran Soup from Gaziantep made with slow-cooked lamb, garlic, rice, and chili butter.
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
Beyran Soup is traditionally served very hot and freshly prepared. Do not store after final assembly.