Beyran Soup

Ingredients

• 500g (1.1 lb) lamb, cut into small pieces 500g (1.1 lb) lamb, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• 1/2 cup rice 1/2 cup rice
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the tomato paste, cumin, paprika, and dried mint. Cook for a couple of minutes to allow the flavors to meld together.
4. 4.
   Add the rice to the pot and stir well to coat it with the spices.
5. 5.
   Pour in the beef or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the lamb is tender and the rice is cooked.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Beyran Soup hot, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful soup, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cooking.
• Tomato paste — Use a good quality tomato paste to enhance the richness of the soup. Look for one that is concentrated and has a deep red color.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the lamb in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a spicier soup, you can add a pinch of red pepper flakes or a chopped chili pepper to the pot.
• For a thicker consistency, you can add a tablespoon of flour to the sautéed onions and garlic before adding the lamb.

Serving advice

Beyran Soup is best served hot. Accompany it with a side of crusty bread or Turkish flatbread for a complete and satisfying meal.

Presentation advice

When serving Beyran Soup, garnish each bowl with a sprig of fresh parsley or cilantro. This adds a pop of color and freshness to the dish.