Spicy beyran çorbası (beyran soup) is a breakfast speciality of Gaziantep. This unique soup is eaten for breakfast and is spicier that almost any other Turkish food.
Although it is a breakfast ritual in Gaziantep, it can be enjoyed at any time of day.
- 1 kilo of meat with bones (from lamb’s shin or neck)
- 1 onion cut into quarters
- 1 carrot cut into quarters
- 1 large garlic bulb, crushed
- Black pepper and salt
- 150g short grain rice
- Chilli flakes
- 1-2 lemons
Put the lamb, carrot, garlic and onion into a large saucepan.
Cover with water and slowly bring to the boil, skimming away any fat that rises to the surface
Lower the heat, cover and simmer gently, skimming from time to time until the meat is tender. Top up the water as neccessary.
In another saucepan, cover the rice with water or meat stock, add salt and simmer gently until tender.
While the rice is cooking, remove the meat from the bones and shred into small pieces.
Discard the carrot and onion.
Bring the remaining stock, shredded lamb and crushed garlic to a gentle simmer.
Place 2-3 spoons of rice in the centre of warmed bowls.
Spoon the shredded lamb evenly between the bowls.
Pour over the hot stock and sprinkle with chilli flakes.
Serve with lemon wedges and plenty of fresh Turkish bread.
Featured photograph courtesy of Discover Gaziantep