Beyran is what the people of Antep eat for breakfast. Lamb shank is simmered for hours, the meat is shredded, it goes into the bowl with rice, boiling stock is poured over and the bowl is brought back to the boil over a high heat. Plenty of garlic and chilli; go light on either and it is not beyran.
Ingredients
For the beef stock
For the bowl
To serve
Method
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Cook the shank
Bring the shank up to the boil in cold water and skim it. Add the onion and cook gently for 2.5 hours, until the meat falls off the bone.
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Separate the meat
Lift out the shank, shred the meat, strain the stock and keep it at boiling point.
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Boil the rice
Boil the rice separately in salted water and drain it.
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Build the bowls
Put boiled rice, shredded meat, crushed garlic and pepper flakes into each bowl.
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Pour over the stock
Pour the boiling stock over. Bring the bowls back to the boil once over a high heat; in Antep this step is done in the oven.
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Finish with fat
Melt the lamb fat, stir in the paprika and drizzle it into the bowls. Serve with lemon.
Tips
- Do not cook the garlic, put it into the bowl raw. The sharpness of beyran comes from there.
- Always skim the first scum so the stock stays clear; beyran is never cloudy.
- You can cook the shank a day ahead and keep it in the fridge, so in the morning only the bowls are left to build.
Nutrition
Values are per serving and approximate.