Beyran — Gaziantep Lamb and Rice Soup

Beyran is a fiery Gaziantep breakfast soup of slow-cooked lamb, rice, garlic, and pepper-rich broth.

SERVES 6 | COOK 3 HOURS

INGREDIENTS

• 1 kg bone-in lamb neck or shoulder • 10 cups water • 1 cup rice • 6 garlic cloves • 2 tablespoons lamb fat or butter • 1–2 teaspoons pul biber • Black pepper • Salt • Lemon

METHOD

1. Simmer lamb 2–3 hours until falling from the bone.

2. Strain broth; shred meat and discard bones.

3. Cook rice separately until tender.

4. Combine rice, lamb, garlic, fat, and peppers in a pan.

5. Add boiling lamb broth and simmer until fiercely hot.

6. Serve immediately with lemon.

Beyran is traditionally assembled to order over high heat and is known for assertive garlic and pepper.

WATCH

https://www.youtube.com/results?search_query=traditional+Beyran+Gaziantep+recipe