Garlicky lamb shoulder and rice soup (Beyran)

1. Put the lamb shoulder in 2.5 litres of cold water, bring to the boil, skim, salt and simmer covered for 2-2.5 hours until tender.

2. Take out the meat, pick it off the bones and shred it into thin strands; strain the stock.

3. Rinse the rice and cook it in the stock for 15-18 minutes until tender; season with pepper.

4. Put some shredded meat and one very finely chopped or crushed garlic clove into each bowl.

5. Melt the butter, stir in the pepper paste and isot and heat for 30 seconds; stir half the spiced butter into the soup.

6. Ladle the hot soup over the meat and garlic, drizzle the rest of the red butter on top and serve with lemon.

Tip: In Gaziantep this is breakfast: eaten piping hot at dawn with plenty of garlic. If you have no isot, use sweet paprika with a pinch of chilli.