Beyran Soup Recipe
This hearty beyran soup (beyran çorbası) is made from lamb stock, flavoured with an array spices and made more filling with cooked lamb meat and rice.In Gaziantep, home of beyran soup, it is traditionally eaten in local restaurants (lokantas) for breakfast. We like to enjoy it at home as a comforting main meal on a cold winter's day.
Save
Print
Pin
Equipment
- 1 large saucepan (for your stock)
- 1 saucepan (for your rice)
- 1 sharp knife
- 1 slotted spoon
Servings 6 people
Ingredients
- 1 kilogram lamb neck (or other lamb meat on the bone)
- 120 grams rice
- 20 grams butter
- 7 cloves garlic (peeled - 3 whole, 4 grated)
- 1 tablespoon chilli flakes (more if you like)
- 1 dessert spoon salça (tomato paste or red pepper paste)
- 2 teaspoons sweet paprika
- salt & pepper (to season)
To Serve
- 1 teaspoon sumac
- ½ teaspoon dried mint
- ½ lemon (juice of)
Instructions
- First of all, rinse your pieces of lamb under the tap and add to your large saucepan.
- Place on the hob on a high heat and add around 2.5 litres of water and start to bring to the boil.
- Add your tomato / pepper paste, paprika, salt & pepper and stir.
- When the water is boiling, cover and turn a low heat.
- Leave to simmer for 90 minutes to 2 hours, until the meat falls easily from the bone.
- Now remove from the heat and remove the lamb from the stock with a slotted spoon. Leave the meat to cool.
- Your whole garlic cloves will now be really soft and sweet. Squash these into your stock.
- Meanwhile, cook your rice by adding around 20 grams of butter to your small saucepan and heating over a medium heat.
- Add your rice and stir around for a couple of minutes before adding hot water. Add double the amount of water to rice.
- Bring the rice to the boil and then cover and cook over a low heat for 10 minutes.
- After 10 minutes, remove the rice from the heat and leave to stand, covered, for 5 minutes before forking through it.
- Once your lamb has cooled, pull the meat away from the bone and tear into small chunks. Discard the bones and any big pieces of fat.
- When you're ready to eat your soup, place your stock back onto the heat and add your hot chilli flakes (red pepper flakes) and grated garlic.
- Bring to a rapid boil for about 10 minutes and add your lamb meat before removing from the heat.
- Portion your rice out between 6 bowls and ladle your bubbling hot soup over the top.
- Sprinkle with sumac, mint and more chilli if you like and squeeze fresh lemon juice over the top.
Notes
- As with all of our recipes, the calorie count for our beyran soup is a rough guide. It will depend on the cuts of lamb you are using and how much meat you get from them. On this occasion, we got around 250 grams of lamb meat from the bones we cooked.
- If you want to make a big batch of this soup ahead and eat at a later date, don't cook any rice. Once you have removed your lamb meat from the bone, add it back to the stock or broth and allow to cool before placing in airtight containers. You can then freeze or refrigerate it.
- When you order beyran soup in an eatery, you might be asked whether you want it spicy or not. Although the stock is already spiced, you can have extra pul biber (hot red pepper flakes) added. Feel free to make your beyran soup extra spicy, if you like.
Nutrition
Calories: 150kcal
Tried this recipe?Please consider Leaving a Review!
