Southeastern Anatolian (Gaziantep & Urfa)
Beyran Çorbası
Gaziantep's fierce breakfast soup: slow-cooked lamb and rice in a garlicky, chili-red broth, assembled to order in a copper bowl and blasted over high flame — traditionally eaten at dawn, and strong enough to justify the hour.
5 hr 20 min · Serves 6 · Medium
6
Ingredients
Broth
Base
Assembly
Finish
Serve
Method
Start cooking mode- Prep 20 min · Cook 300 min · 320 min total
- medium
- 1
Simmer the lamb slowly for hours until falling apart; reserve the clear broth and shred the meat.
- 2
In each copper bowl, assemble cooked rice, shredded lamb, and crushed garlic.
- 3
Ladle over hot broth, add chili-butter, and blast over a high flame until it boils fiercely; serve with lemon.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
