Beyran Soup Recipe
Beyran soup, in the words of Gaziantep people beyran kebap, is a must eat for the tourists who visit Gaziantep for its taste and the appetizing visual feast it offers during the local chefs are preparing it. It is actually prepared as portions in copper dishes in Gaziantep restaurants. But I do not have a gas stove that can heat either the copper plate or the copper plate itself. But also I don't have an easy going personality to give up drinking beyran soup just because of that. When this is the case, I prepare the soup in a pot. I'm creating a modest fusion of my own, with Spain's delicious lambs and Japanese chili peppers (which is the hottest peppers I can find in Spain).
It is said that the best Beyran soup is made from lamb neck. Although I do not have a sensitive palate enough to notice the difference between the one made with lamb neck and other parts of the lamb, I try to follow such recommendations if I have the opportunity. If the masters say so, there is something they know.
One of the musts of Beyran soup is the lamb fat. It's not possible for me to find lamb fat here, so I make mine. I just cut off the extra fat on the lamb neck, heat it in the pan until they melt, then drain. The melted oil turns into fat when cools down.
Enjoy the recipe..
Ingredients
- 1 kg of lamb neck,
- 3/4 cups of rice,
- 1 tablespoon lamb fat,
- 1 tablespoon hot pepper flakes,
- 1 tablespoon of sweet ground chili,
- 3 cloves of garlic,
- 2 liters of water at room temperature,
- Salt to taste.
Preparation
- Wash the neck and take it into the pressure cooker,
- Add the water and the peeled garlic and cover the lid and cook until it softens,
- Boil and drain the rice in a separate saucepan and wash with cold water, drain well
- Remove the boiled neck out of the pot, drain the broth and set aside,
- Shread the meat
- Take lamb fat into a pan,
- Sprinkle with pepper flakes and ground chili,
- Add the rice and meat,
- Take it to the stove and heat it until it sizzles on high heat,
- Add the broth and mix,
- Add salt according to your taste and bring to a boil and remove from heat.
Bon Appetit...
- Lito: Exactly what I needed for this cold snap in North Texas! I'll look forward to one day trying this with a traditional preparation, but so soul satisfying even this way. <3 Thank you for the meal, and for the lovely and informative commentaries! February 12, 2021 6:39 pm
- Kevser: Thank you🙏🏻🙏🏻 February 13, 2021 4:58 pm
- Minou: I must try some of the recipes using lamb neck. When my husband bought it once I thought it didn't look very appetizing. But with the right recipes I think we'll manage to cook something tasty. We can't buy lamb fat here in Sweden. I know that lamb tail fat is used for cooking. Does the fat separated from the meat in this recipe have the same taste as tail fat? I've found many interesting recipes here and most ingredients are readily available here. Thank you! April 25, 2022 7:46 am
- Kevser: Tail fat has a heavier smell then the other parts. It's nice if you are used to it, but not so if you try it for the first time. So, I think if you are the first timer, it's best not to use tail fat, but fat separated from the other parts. I hope you will like the soup. April 25, 2022 11:31 am
- Audrey: What about the vinegar/garlic sauce to spoon over? Do you have portions for that? July 16, 2023 2:01 pm
- Kevser: No. Using or not using them or how much you use is all up to you. July 16, 2023 3:43 pm