Beyran, one of the most popular local dishes of Gaziantep, is a delicious meat soup that is generally consumed for breakfast in the winter months. In fact, it is not right to call it a soup, because it is a recipe that takes quite a long time to prepare and has the power and taste of a main course compared to a soup. We can also say that it is a flavor that will refresh you and bring you to your senses in the morning, with the garlic and Gaziantep hot chili peppers it contains.
We thought you might want to try the Beyran recipe, which is usually prepared in restaurants, at home. For this recipe, which is prepared to be served when ordered in Gaziantep, first some rice, shredded lamb meat, and a small amount of crushed garlic and chili peppers are placed in large, hollow copper pots. Then, the boiling water of the meat is poured, these copper pots are reheated over the fire and served in this way. . Of course, if you have copper pots, you can use them by heating them in the oven or on the stove. We wish good luck and good luck to everyone who will try them.
- 1 kg. lamb meat with bones (neck and shank)
- 2 liters of water (to boil lamb meat)
- 1 cup of rice
- 1 teaspoon salt
- 5 cloves of garlic
- 2 tablespoons of chili pepper
- 1 teaspoon black pepper
How to Make Beyran Recipe?
- Place the lamb meat in a large pot and add water. Start cooking over medium-low heat, without boiling vigorously.
- As the meat cooks, foam will accumulate on the water. Continuously remove this foam with the help of a colander or ladle to ensure that the broth with bones remains clean. Continue boiling until the meat becomes soft and begins to separate from the bones. Preferably cook on low heat for at least 3 hours, or 6-8 hours if you have time.
- Meanwhile, put the rice in a bowl and add enough hot water to cover it by 1 finger. Leave it like this for 15-20 minutes. Then, start cooking by adding some salt and 1.5 cups of water. When the water evaporates, remove it from the stove and set it aside.
- After the meat is cooked, drain the water. Set the meat aside and separate it for shredding. Pour the water back into the pot. To keep the broth hot, leave it on medium-low heat before serving and add salt.
- When serving, divide the rice and shredded meat into bowls. Crush the garlic and turn it into puree, put it in a bowl and add a little broth to it. Then divide the garlic into bowls.
- Share the chili peppers into the bowls. If you do not like the bitter taste, you can reduce the chili pepper. Then, ladle the hot broth boiled on the stove into the bowls. Serve by sprinkling black pepper on it. Enjoy your meal!