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
- 500 g lamb shank or neck bone-in – essential for creating a rich and authentic Beyran soup broth
- 1.5 liters water – forms the base of the soup and extracts collagen from the lamb
- 1/2 cup long-grain rice rinsed – adds body and helps thicken the soup naturally
- 6 –8 garlic cloves finely crushed – key ingredient that gives Beyran its bold and signature flavor
- 2 tablespoons butter – used to create the traditional spicy topping
- 2 tablespoons olive oil – balances the butter and prevents burning
- 1.5 tablespoons red pepper flakes – adds heat and depth to the soup
- Salt to taste – enhances the overall flavor
Instructions
- Place the lamb and water in a large pot and bring to a gentle boil. Reduce the heat and simmer for 2 to 2.5 hours until the meat becomes very tender and starts to separate from the bone. This slow cooking process is essential for building a rich, collagen-packed broth, which gives Beyran soup its signature depth.
- Remove the lamb from the pot, shred the meat into small pieces, and discard the bones. The texture should be soft and juicy, allowing the meat to blend smoothly into the soup without becoming dry or tough.
- Add the rinsed rice into the broth and cook until it becomes very soft and slightly thickens the soup. This step adds body and helps create the traditional texture of an authentic Beyran soup recipe.
- In a separate pan, melt the butter with olive oil over low heat. Add the red pepper flakes and gently warm them without burning. This creates the signature spicy oil that defines the bold flavor of Beyran soup.
- Add the crushed garlic directly into the hot soup or into serving bowls just before pouring the broth. This step is critical, as fresh garlic gives Beyran its intense aroma and authentic taste.
- Pour the hot broth over the lamb and rice mixture, drizzle with the spicy butter, and season with salt. Let it simmer for 5 minutes, then serve immediately while piping hot for the best flavor and texture.
Notes
For best results, always use bone-in lamb and cook it slowly to develop a rich broth. Beyran soup should be served immediately while hot, as its flavor and texture are at their peak right after preparation.