Beyran (Traditional Turkish Lamb Soup)

Bubbling with a delicious, spicy tomato flavor and tender bits of lamb and rice from the first bite to the last, Beyran is undeniably delicious!

I never tasted Beyran until I actually made it for myself. As one of the recipes in my Turkish cooking course, I was eager and excited to learn more about this dish. All around the city I saw plenty of signs advertising Beyran, but I never understood the mystery behind it. But today, yes today, I found out.

Here’s the recipe:

(Approximately 15 servings)

  • 1 1/2 kilos of lamb neck
  • 4-5 lemons (juiced, approximately 2 cups)
  • 10 garlic cloves (crushed & combined with 2 TBSP of water)
  • Red pepper flakes (1 1/2 TBSP per serving)
  • Black pepper (1 tsp per serving)
  • Butter (1/2 TBSP per serving)
  • 2 c white rice
  • salt (to taste)

Preparation:

Place the lamb in a large stock pot and cover with water. Season with salt and cook for 1-2 hours on medium low until the lamb is tender, and shreds easily with a fork (aka until it falls off the bone).

Remove the lamb from the water and set aside. Drain the stock and place in a pot.

Shred the lamb meat into small pieces and put on a sheet tray.

Rinse & drain the rice.

In a separate sauce pan, cook the rice until tender, about 10 minutes (there should still be a little water left). Drain and rinse the rice and pour onto a pan next the the lamb meat.

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Set out your red pepper flakes, black pepper, garlic and lemon juice in a row near the stove.

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One by one, prepare the Beyran. Here are the steps to prepare each serving:

Add 1/2 TBSP butter into the fireproof bowl.

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Add 1 TBSP of the rice.

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Add 1 TBSP of the lamb meat.

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Add 1 1/2 TBSP of red pepper flakes.

Add 1/2 TBSP of black pepper.

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Add 1 ladle of the broth (approximately 1 cup).20180124_102721.jpg

Simmer for 1-2 minutes.

Add 1/2 TBSP of the garlic.

Add 1/2 TBSP of lemon juice.

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Remove the soup pan from the fire with strong tongs and set on a heatproof surface or transfer it to another bowl.

Serve and enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

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