An intense and comforting Turkish soup from Gaziantep, served piping hot with shredded lamb, rice, garlic, and chili. The rich broth, lamb fat, and pul biber give it its signature depth.
Ingredients
- 1.2 kg bone-in lamb neck
- 2.5 l water
- 120 g short-grain rice
- 6 cloves garlic
- 40 g clarified butter
- 2 tbsp pul biber
- 1 tsp hot red pepper flakes
- 1 tsp ground black pepper
- 2 tsp fine salt
- 1 piece lemon
Method
- Place the lamb neck in a large stockpot with cold water and bring gently to a simmer; skim thoroughly until the broth is clear and the aroma turns clean and savory.
- Season lightly with salt, partially cover, and simmer slowly until the meat falls off the bone with no resistance and the broth is rich and opaque.
- Remove the lamb and strain the broth, returning it to low heat; shred the meat, discarding bones, tough gristle, and any excess unrendered fat.
- Rinse the rice until the water runs mostly clear, then cook in a small ladleful of broth supplemented with water as needed, until tender yet holding its shape.
- Mash the garlic into a paste with a pinch of salt; set out the pul biber, hot chili flakes, and black pepper near the stove for quick assembly.
- Divide the rice, shredded lamb, mashed garlic, chili flakes, black pepper, and a small spoonful of clarified butter among heated ceramic bowls.
- Bring the broth to a rolling boil; ladle it piping hot directly into the bowls to flash-cook the garlic and bloom the spices, stirring just enough to turn the surface a bright reddish-orange.
- Taste and adjust the salt; serve immediately, piping hot, with lemon wedges to squeeze at the table to taste.
Nutrition
Per serving
- Energy
- 420.5 kcal
- Protein
- 28.05 g
- Carbohydrate
- 20.95 g
- Fat
- 25.41 g
- Fibre
- 2.28 g
- Calcium
- 8.83 mg
- Iron
- 0.37 mg
- Magnesium
- 4.16 mg
