Beyran: Turkish Breakfast Soup

In his new cookbook Vet, culinary journalist Bas Robben teaches you that fat has an incredibly important function in the kitchen. And indeed: the lamb fat in his Turkish beyran is indispensable. It gives the soup its characteristic flavor. Try it yourself!

Bas: ‘It’s not authentic, but I think a few teaspoons of decadent chili oil are delicious on top.’

Method

1. Heat the lamb fat in a large Dutch oven over high heat. Brown the lamb shanks all over in 5 to 6 minutes. Then add the onions, garlic, carrot, tomato and bay leaves, along with enough water to just cover the lamb shanks. Heat the stew until it reaches a temperature of around 80 °C (don’t let it boil). Keep it at this temperature for a while (about 30 minutes), skimming regularly. Put the lid on the pan and place it in the oven for 2 hours.

2. Remove the lamb shanks from the broth with a slotted spoon. Pour the remaining broth through a sieve into a saucepan. Season the fatty broth with salt and pepper. Not authentic, but very tasty: use soy sauce instead of salt.

3. Wash your rice three times: put it in a small saucepan, pour in water, drain the water and repeat these last two steps. Then add 400 ml of the strained broth to the rice. Bring the rice to a boil over medium heat. Then turn the heat down low and put the lid on the pan. Let the rice simmer gently for 10 minutes. Meanwhile, pull the meat from the lamb shanks. Heat the remaining broth over high heat until boiling.

Garnishing

Divide the rice between deep bowls. Pour a generous ladleful of hot broth over it. Divide the pulled lamb over the top (yes, quite a lot). Sprinkle with the coarsely chopped coriander leaves and pul biber, and serve with the lemon wedges.

Title: Vet
Author: Bas Robben
Publisher: Good Cook B.V.
Price: €24.95

Image: Jeroen van der Spek