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Beyran Soup – Spicy Lamb Soup

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4.1 from 29 reviews

Beyran Soup is a traditional spicy lamb soup characterized by its rich, hot, and deeply flavorful broth. Made with tender shredded lamb neck, fragrant garlic, fluffy rice cooked in lamb broth, and a generous amount of chili for heat, this soup is finished with melted butter for a luscious, comforting dish perfect for warming up on chilly days.

Ingredients

Scale

Meats

  • 500g lamb neck, bone-in

Grains

  • 100g rice

Produce & Aromatics

  • 4 cloves garlic, finely minced
  • 2 tablespoons chili powder (adjust to taste)
  • Salt, to taste

Fats

  • 3 tablespoons butter

Instructions

  1. Prepare the lamb broth: Place the lamb neck pieces in a large pot and cover with water. Bring to a boil over high heat, then reduce to low and simmer for 2 to 3 hours until the meat is tender and easily shredded.
  2. Shred the lamb: Remove the lamb from the broth and let it cool slightly. Shred the meat finely, discarding any large pieces of fat or bone.
  3. Cook the rice: Strain the broth and return it to the pot. Add the rice to the hot lamb broth and cook on medium heat until the rice is tender and has absorbed some of the broth’s flavors, about 15-20 minutes.
  4. Combine ingredients: Add the shredded lamb and minced garlic to the pot with the rice and broth. Stir well to distribute the ingredients evenly.
  5. Season with chili and salt: Generously season the soup with chili powder and salt according to taste. The soup must be spicy and richly flavored.
  6. Finish with melted butter: In a small pan, melt the butter until it is hot and slightly bubbling, then pour it over the soup just before serving to add a rich finish.

Notes

  • Beyran soup is traditionally served very hot and spicy—do not be shy with the chili powder!
  • Using lamb neck adds deep flavor and tenderness to the broth; do not substitute with leaner cuts.
  • For an even richer flavor, some cooks add a splash of vinegar or lemon juice just before serving.
  • Make sure to cook the rice until soft but not mushy to maintain a pleasant texture.
  • Butter at the end enriches the soup and balances the heat from the chili.

Find it online: https://yumfoodusa.com/beyran-soup-spicy-lamb-soup/