Fiery Lamb and Rice Soup

Take a whole sheep, skin it and gut it. Boil it for 12 hours. Shred all the meat. Boil the same weight of rice. Put some rice, a handful of meat and a hell of a lot of garlic and chilli into a bowl. Put it over an open flame so the fat on the surface catches fire. Serve.

That’s not the recipe we’re suggesting for beyran, but it’s what Mustafa Hasırcı and his team do every day at Metanet, just behind the central spice market in Gaziantep, southeastern Turkey. The res