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)


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.


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


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

Add 1/2 TBSP butter into the fireproof bowl.


Add 1 TBSP of the rice.


Add 1 TBSP of the lamb meat.


Add 1 1/2 TBSP of red pepper flakes.

Add 1/2 TBSP of black pepper.


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.


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!


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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