🇹🇷 Turkey · Food
Beyran Çorbası (Gaziantep Lamb Soup)
By eatmundo · July 5, 2026
🇹🇷 TRBeyran Çorbası is a robust and revitalizing lamb soup, a breakfast staple from Gaziantep, famous for its hearty and spicy kick. Made with slow-cooked shredded lamb, rice, and plenty of garlic and red pepper, it's a flavorful and incredibly satisfying dish, perfect for invigorating the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
If you don't have pre-cooked lamb, start by boiling 1 pound (450g) lamb shanks or neck in 8 cups (1.9 liters) of water with 1 teaspoon salt until very tender, about 2-3 hours. Remove the lamb, shred the meat, and strain the broth, setting both aside. You'll need about 6 cups (1.4 liters) of the rich lamb broth and 1 cup (150g) of shredded lamb meat.
- 2
In a large, heavy-bottomed pot or a traditional copper bowl (sahanda), melt 2 tablespoons of unsalted butter over medium heat. Add 2-3 cloves of finely minced garlic and cook until fragrant, about 30 seconds — be careful not to let the garlic brown, as it can become bitter.
- 3
Stir in 1 tablespoon of red pepper paste (or a mix of sweet and hot pepper paste for nuanced flavor) and 1 teaspoon of red pepper flakes (pul biber). Cook for another minute, stirring constantly, until the paste deepens in color and becomes aromatic. This step infuses the oil with a beautiful color and spice.
- 4
Add 1/2 cup (100g) of washed short-grain rice to the pot and sauté for 2-3 minutes, stirring to coat the rice in the buttery, spicy mixture. This brief toasting helps the rice maintain its shape in the soup.
- 5
Pour in the 6 cups (1.4 liters) of strained lamb broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender. Keep an eye on it to ensure the rice doesn't stick to the bottom.
- 6
Stir in the reserved 1 cup (150g) of shredded lamb meat and add 1/2 teaspoon black pepper. Cook for another 5 minutes, allowing the lamb to heat through and its flavors to meld with the soup. Taste and adjust salt if necessary.
- 7
For serving, a crucial step for Beyran is the fresh garlic. In a small bowl, crush 2-3 extra cloves of fresh garlic and mix with a pinch of salt. When serving each bowl of soup, stir in a small amount of this raw garlic mixture – this gives the Beyran its characteristic pungent kick.
- 8
Ladle the hot Beyran Çorbası into individual serving bowls. Garnish each bowl with a sprinkle of dried mint and an extra pinch of red pepper flakes for both color and heat. Serve immediately with fresh lemon wedges on the side. The lemon brightens the flavors and is essential for a true Beyran experience.
Frequently Asked Questions
What is the best cut of lamb to use for Beyran Çorbası?+
For an authentic Beyran, use lamb shanks or shoulder. These cuts have enough fat and connective tissue to break down beautifully during long simmering, yielding incredibly tender meat and a rich broth.
What kind of rice is suitable for this soup, and how much should I add?+
Short-grain rice, such as Baldo or Osmancık, is ideal as it absorbs flavor well and provides a creamy texture without becoming overly starchy. Aim for about 1/4 cup of uncooked rice per serving.
How do I ensure the lamb meat is perfectly tender and easy to shred?+
Simmer the lamb on low heat for at least 3-4 hours, or until it easily falls off the bone. This slow cooking process breaks down collagen, resulting in incredibly tender meat that shreds effortlessly.
What is the secret to Beyran's characteristic spicy and rich flavor?+
The distinct flavor comes from generous amounts of garlic and red pepper flakes (pul biber), often intensified by a final sizzle of butter, red pepper, and garlic poured over the serving. Don't be shy with the spices!
