Last updated:
Last updated:
Beyran
Shredded lamb and rice in a hot garlic-and-red-pepper broth inspired by Gaziantep’s cuisine. The home method uses a regular saucepan and avoids the dramatic flame of specialist beyran service. Longer professional cooking and individual copper-pan assembly give a different result.
Cover lamb with the measured water, bring to a boil and skim. Partially cover and simmer gently for 2½–3 hours, topping up with hot water as needed.
Meat pulls apart easily; it must reach at least 145°F followed by a 3-minute rest, although slow-cooked neck needs substantially longer to become tender.
Remove lamb and strain the broth through a fine sieve. When safe to handle, remove every bone and shred the meat. Keep meat and broth hot for immediate assembly.
During the final 20 minutes, cook rice in a separate pan of boiling water until tender, then drain.
Crush the garlic and finely dice the sheep’s tail fat. In a large saucepan gently render the tail fat; stir in garlic and pepper briefly. Add rice, shredded lamb and hot broth. Simmer together for 5 minutes. Taste for salt.
Cut the lemon into wedges. Serve hot with lemon wedges and pide bread. Cool leftover rice dishes quickly in shallow containers, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Meat pulls apart easily; it must reach at least 145°F followed by a 3-minute rest, although slow-cooked neck needs substantially longer to become tender.
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
Slow-simmered lamb head meat and trotters in a rich broth, with garlic vinegar and pepper butter.
Shredded lamb in a creamy yogurt and lemon broth with warm paprika butter.
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
A smooth cornmeal and milk soup served with tomato-paste sauce and butter-toasted bread cubes.
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
Red lentils and rice simmer together, finished with onion, tomato paste and cumin.
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
