Beyran soup is one of the most authentic and flavorful dishes from Gaziantep, a culinary capital of Turkey. Traditionally enjoyed even for breakfast, Beyran is a powerful, warming soup made with tender lamb meat, rich broth, garlic, rice, and melted butter infused with red pepper flakes. It is not just a soup — it’s a full meal that combines the deep taste of slow-cooked meat with the comfort of homemade flavors. Locals believe that one bowl of Beyran gives you the strength for the whole day, especially during cold winter mornings.
Served hot in copper bowls, Beyran has a distinctive aroma and an unforgettable richness that reflects the heritage of Turkish cuisine. Once known as the “craftsmen’s breakfast” in Gaziantep’s old bazaars, it has now become a national symbol of hearty Anatolian flavor.

Ingredients:

• 500 g lamb meat (preferably from neck or ribs)
• 4 cups lamb broth
• 1/2 cup rice
• 4 cloves of garlic, crushed
• 2 tablespoons butter
• 1 teaspoon red pepper flakes
• Salt to taste
• Black pepper

Instructions:

1. Boil the lamb pieces in water until they become very tender and can be easily shredded.
2. Remove the meat, strain the broth, and keep it aside.
3. In a separate pot, cook the rice using the broth instead of water.
4. Once the rice is soft, add the shredded meat to the pot.
5. In a small pan, melt the butter and stir in red pepper flakes until fragrant.
6. Pour this spicy butter over the soup.
7. Add crushed garlic, salt, and black pepper, and stir well before serving.
8. Serve hot in copper bowls with lemon wedges on the side.

Tips:
For an authentic taste, use lamb fat and bone broth to enrich the flavor. The slower you cook the meat, the deeper and more aromatic your Beyran will be. Traditionally, each serving is cooked separately in a small copper bowl to keep the flavor concentrated.