A Gaziantep morning favorite that serves lamb, rice, garlic, and chili in a fierce hot broth, bold, restorative, and never shy on heat.
25 min prep 138 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lamb neck in plenty of water over low heat for 2 hours.
Shred the meat and strain the broth.
Cook 1 cup rice in the meat broth for 15 minutes.
Loosen the garlic and red pepper flakes with hot broth so their aroma spreads through the soup.
Put the meat and spiced broth back in the pot and boil for 3 minutes.
Divide the beyran among very hot bowls.
💡 Tip: Serve beyran very hot; the garlic and pepper open up in the boiling broth.
🍽️ Serving suggestion: Serve in warmed bowls.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
24
g protein
18
g carbs
18
g fat
0.4g
Sugar
1.4g
Fiber
3.2mg
Sodium
0.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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