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).
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!