A hearty Bitlis soup that builds lamb broth, rice, garlic, and chili into a dense morning bowl, meaty, hot, and rooted in eastern Anatolian breakfast culture.
20 min prep 90 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lamb over low heat for 75 minutes and reserve its broth.
Shred the meat and remove any large pieces of fat.
Cook 0.75 cup rice in the meat broth for 15 minutes.
Add the meat, garlic, and red pepper flakes and boil for 4 minutes.
Serve hot, checking the consistency because the rice will absorb liquid as it sits.
💡 Tip: Boil the meat and pull it into fibers; this gives the soup a more even texture.
🍽️ Serving suggestion: Sprinkle red pepper flakes over the top and serve very hot with lavash.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
24
g protein
12
g carbs
20
g fat
0.2g
Sugar
0.8g
Fiber
83.8mg
Sodium
12g
Saturated fat
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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