Beyran Soup is one of the most iconic dishes of Gaziantep cuisine, a city famous for its rich flavors and deep-rooted culinary traditions. Unlike many soups, Beyran is traditionally eaten for breakfast, especially on cold winter mornings. Prepared with slow-cooked lamb, garlic, rice, and plenty of spices, this soup is both energizing and unforgettable.
In 2021, Beyran was officially registered as a Geographical Indication product of Gaziantep, highlighting its cultural and historical importance.
What Is Beyran Soup?
Beyran is a hot and spicy lamb soup made by combining:
- Long-simmered lamb meat and broth
- Rice
- Garlic
- Red pepper flakes
- Black pepper
What makes Beyran unique is its special cooking technique. Each portion is prepared individually in a copper pan and served boiling hot.
Authentic Beyran Soup Recipe (Serves 4)
Ingredients
- 500 g lamb neck or lamb shank
- 1 tea cup rice (preferably Baldo rice)
- 6–8 cloves garlic, finely chopped
- 3 tablespoons butter
- 2 tablespoons red pepper flakes (Aleppo pepper preferred)
- 1 teaspoon black pepper
- Salt to taste
- 8 cups lamb broth (from boiling the meat)
Instructions
- Cook the Lamb
Place the lamb in a pot with water and boil until very tender (about 1.5–2 hours). Remove the meat, shred it into small pieces, and strain the broth. - Cook the Rice
Add the rice to the lamb broth and cook until the rice is fully softened. - Prepare the Butter Sauce
In a small pan, melt the butter over low heat. Add red pepper flakes and black pepper. Stir gently without burning the spices. - Combine Everything
Add shredded lamb and chopped garlic into the rice and broth mixture. Pour in the spiced butter. Season with salt. - Final Touch
Let the soup simmer for another 5–10 minutes. Serve extremely hot, traditionally in copper bowls.
Tips for the Perfect Beyran 🔥
- Always serve Beyran boiling hot — warmth is part of its identity.
- Lamb neck gives the most authentic flavor.
- Do not overcook the garlic; it should release aroma, not bitterness.
- Aleppo pepper adds depth without overwhelming heat.
How Is Beyran Traditionally Served?
In Gaziantep, Beyran is usually served:
- Early in the morning
- With fresh lemon wedges (optional)
- Alongside flatbread or tandoor bread
It is believed to boost energy and strengthen the immune system.
Final Thoughts
Beyran Soup is more than just a meal — it is a culinary ritual deeply rooted in Gaziantep culture. With its bold spices, rich lamb flavor, and warming effect, it remains one of Turkey’s most distinctive soups.
If you enjoy discovering traditional flavors from around the world, Beyran is definitely a must-try!
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❓ Frequently Asked Questions (FAQ) – Beyran Soup
1. Is Beyran Soup spicy?
Yes, Beyran Soup is traditionally spicy. The heat comes mainly from red pepper flakes (Aleppo pepper). However, the spice level can be adjusted according to taste.
2. Is Beyran Soup eaten for breakfast?
Yes. In Gaziantep, Beyran Soup is commonly eaten for breakfast, especially during cold weather, as it is believed to boost energy and warmth.
3. What kind of meat is used in Beyran Soup?
Authentic Beyran Soup is made with lamb, preferably lamb neck or lamb shank, because these cuts provide rich flavor and collagen.
4. Can Beyran Soup be made with beef instead of lamb?
Traditionally, no. Lamb is essential for the authentic taste. Beef may be used as a substitute, but the flavor will differ from the original recipe.
5. Why is Beyran Soup served very hot?
Serving Beyran extremely hot is part of its tradition. The high temperature enhances the aroma of spices and is considered essential to the Beyran experience.
6. Is Beyran Soup healthy?
Yes, when consumed in moderation. It is rich in protein, minerals, and energy, making it especially beneficial in cold seasons.
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