Ezogelin Soup is one of Türkiye's most beloved traditional soups, named after the legendary Ezo bride, a woman renowned for her beauty, strength, and resilience. Ezo's story is a popular tale of overcoming hardships, and the soup that bears her name is just as rich and comforting as her legend.
INGREDIENTS
100 ml red lentils
1.5 tbsp rice (or 1 tbsp bulgur - choose either rice or bulgur)
1 onion, finely chopped
1 tsp tomato paste
0.5 tsp red pepper paste
0.5 tbsp olive oil
4–4.5 cups hot water
1 tsp dried mint
1 tsp salt
1 tbsp flour
For the garnish:
Dried mint flakes
Dried mint in olive oil mixed with tomato paste
INSTRUCTIONS
Sauté the onion: Heat olive oil in a large pot. Chop and sauté the onion until softened.
Add the paste and spices: Add olive oil, flour, tomato paste, red pepper paste, cumin, dried mint, black pepper, and salt to the pot. Stir to combine into a paste.
Add water: Gradually add water to the mixture, stirring continuously to keep it smooth.
Add lentils, rice/bulgur: Stir in the red lentils and rice (or bulgur), then add the remaining water and sautéed onions. Bring to a boil, then reduce the heat to medium and simmer for about 40 minutes, or until the lentils and rice are soft.
Prepare the garnish: In a small pan, heat olive oil, butter, dried mint, tomato paste, and a splash of water. Stir to thin out the paste and heat through.
Serve: Mix the garnish into the soup and serve hot. Enjoy!
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