Ezogelin soup (Turkish: Ezogelin çorbası , “the soup of Ezo the bride”) is a common soup in Turkish cuisine . The main ingredients are bulgur and red lentils . The origin of the soup is attributed to Ezo the bride from Gaziantep.
Click here to read the story behind it’s name.
Ezogelin Çorbası (Red Lentil Soup)
8 tablespoons of red lentils, washed
2 tablespoons of fine bulgur (cracked wheat)
1 tablespoon of rice
1 medium-sized onion
1 tablespoon of butter (no, not margarine)
1 tablespoon of tomato paste
1 tablespoon of dried mint (unless you have fresh mint handy)
Red pepper flakes (if your local supermarket does not stock these, try a Turkish, Arab or Italian delicatessen – if that’s to no avail, use a little tabasco)
Start by peeling and dicing the onion (relatively finely), while heating up the butter in a saucepan at medium temperature. Once it has melted, fry the onion until it starts to become glassy and softens, then mix in the tomato paste and continue frying for another minute. Pour in about 1.5 litres of water, add the lentils, bulgur and rice, give everything a good stir and raise the temperature.
Once the mixture begins to boil, turn it down to a low heat and put the lid on the saucepan. Leave the soup to simmer until all the ingredients are soft – it should take between 30 and 45 minutes. Make sure to stir occasionally and do check if the mixture is drying out – in which case add some extra (hot) water. When the texture is just about right, season with salt and mint, as well as with the red pepper, to your own taste. Let the soup boil for another five minutes.
Serve hot, with a slice of lemon and some good fresh bread.
Recipe courtesy of Peter Sommer Travels