Beyran

Gaziantep's famous breakfast soup: rice cooked in rich broth with shredded lamb, lots of garlic and a drizzle of sizzling chili butter. High in protein and gluten-free.

Ingredients

• 500 g leg of lamb
• 150 g white rice (uncooked)
• 30 g (6 cloves) garlic
• 40 g butter
• 8 g (1 tbsp) red pepper flakes
• 1400 g (about 6 cups) beef broth
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Put the leg of lamb in a pot with the beef broth. Bring to a boil, skim, then simmer partly covered over low heat for 90 minutes until the meat falls apart.

2. 2

   Lift out the lamb, discard bones and sinew, and shred the meat finely. Crush the garlic in a mortar or mince it very finely.

3. 3

   Rinse and drain the rice and add it to the boiling broth with the salt and black pepper; cook over medium heat for 15-18 minutes until tender.

4. 4

   Return the shredded lamb to the pot and heat for 2 minutes.

5. 5

   Heat the butter in a small pan until sizzling, add the red pepper flakes, stir for 10 seconds and take off the heat.

6. 6

   Put some crushed garlic in the bottom of each bowl, ladle in the hot soup with meat and rice, drizzle with the chili butter and serve immediately.

Nutrition

Per serving