Beyran Soup
Your Beyran soup will be ready in just 10 steps!
Equipment
- copper pans
- pliers
Ingredients
For Broth:
- 4 sheep shanks, lamb shanks/neck meat are also suitable
- 2 tsp salt
For Rice Pilaf:
- 1 cup rice
- 1 tsp salt
- 1 tbsp olive oil
Other Ingredients:
- 1 head of garlic pureed
- 4-5 tbsp chili pepper
Instructions
Preparation:
- Shank meat with bones should be soaked in water for 1-3 hours. Pour and refresh the bloody water several times.
- Add enough water to cover the meat and boil it. It should be cooked for a long time on low heat. It should be boiled for at least 3-6 hours, ideally for 10-12 hours.
- Remove the kefs with a colander.
- After removing the kef of the meat, add salt.
- Crush the garlic and puree it.
- Meanwhile, prepare the white rice pilaf.
- If the meat shreds easily, it means it is cooked. Then, separate the meat from the bones and set aside.
- You can strain the broth to make it clear and remove sediment.
Service:
- First add rice, garlic, chili pepper and meat to the pan. Then heat the pan on the stove.
- Add 3-4 scoops of the heated bone broth to the pan. Let all the ingredients boil and combine for a few minutes. You can carefully remove the dish with pliers and serve.
Video
Notes
Note: If you wish, you can first add bone broth to chili peppers, rice and garlic, boil thoroughly, then add the meat and serve. If you are not going to use a copper pan, add all the ingredients you prepared except rice to the bone broth and boil for a few minutes. You can serve the rice on the plates first and add the broth on top.