Here, is my version of Turkish Beyran Soup.

Prep time: 2 hours 20 minutes

Cook time: 2 hours 45 minutes

Serving sizes: 4 persons

The ingredients is divided into two.

Sautéing ingredients 

• 3 red onions
• 2 garlic
• 2 teaspoon cumin seeds
• 5 dried chillies
• 3 tbsp olive oil
• 1 tbsp butter
• 165ml tomato puree

Soup ingredients 

• 1 cup/ 160 g dhal
• 2-litre water
• 300g beef
• 5 cm ginger (slice)
• 1cup carrot cube-shaped
• 2 teaspoon salts

Garnishing ingredients

• Soup leaf 
• Spring onion 

Instructions

Soaked the main ingredients for soup

Soaked dhal for 2 hours and boil it for ½ hours. Then, put beef and slice ginger in the same pot.

Boiled for another 1 hour.

Pound the sautéing ingredients

Pound the red onions, garlic, cumin seeds and dried chillies using mortar and pestle. Put it aside. 

Sautéing

In another pot, preheat the olive oil and butter. Then add in the pounded mixture and sauté until fragrance. 

Then, add in tomato puree. Cooked for another 5 minutes or until it reddish in colour. 

Cooked the soup

After 1 hour complete, switch off the fire for pot containing boil beef. Scoop out the beef and placed it in the sauteing pot. 

Pour the remaining broth into the sauteing pot. Add in the carrot and cook for another 1 hour. 

Seasoned with salt. 

Garnishing

Garnished with the cut soup leaf and spring onion. 

The soup is ready to be served.