Beyran (Beyran çorbası)
Overview
Beyran is Gaziantep's famous breakfast soup, served scalding hot in a copper bowl. Lamb, usually neck or ribs, is cooked for hours until it shreds easily. To order, a portion of cooked rice, shredded lamb and a large spoon of crushed garlic is placed in the bowl, boiling broth with a heavy dose of red pepper is poured over, and the bowl is often heated over a flame so it arrives bubbling. It is spicy, garlicky and very rich, and locals eat it early in the morning, especially in winter.
History
Gaziantep has a celebrated food culture and is part of UNESCO's network of creative cities for gastronomy. Beyran is one of the dishes most closely tied to the city, cooked by specialist shops that open at dawn. Its origins are not documented in detail, but it reflects the region's love of lamb, garlic and red pepper and its tradition of substantial soups eaten at breakfast.
Main ingredients
Lamb, rice, garlic, red pepper flakes, lamb broth, butter. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Rice soups · More soups from Türkiye
Recipe
Method
- 13 h
Simmer the lamb in 2.5 l salted water for about 3 hours until it shreds.
- 2
Shred the meat and keep the broth boiling.
- 3
Warm butter with pepper flakes and stir it into the broth.
- 4
Put rice, meat and garlic into bowls and ladle boiling broth over; serve immediately.
- ✓
Serve. About 3h 20m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
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