Turkish Ezogelin Soup | Ezogelin Çorbası

By | on 13th January 2013 | 0 Comment

Ezogelin Soup is a classic Turkish soup and a favourite of many.  Translated it means The Brides soup and is said to be have been made by a Bride from the South East of Anatolia.

ezogelinsoup

Her name was Ezo and she lived in a village near to Gaziantep called Dokuzyol in the early 20th century.  Ezo was a beauty with beautiful Black hair and was admired by many.  It was hoped she would make a great match.

However this would not be the case the first man she married loved another and they later divorced and the second marriage meant she had to live in Syria and had terrible home sickness and suffer a horrible mother in law. She died in the 1950s of tuberculosis.

It is said she invented this soup and now the tradition is to give this to Brides before their wedding to give them strength to help them in their coming marriage

Made with red lentils, bulgur and mint this a great soup for a cold winters day.

 Ingredients for Turkish Ezogelin Soup

  • Red lentils, washed and drained – 1 water glass/1 cup/200g
  • Fine Bulgur, washed and drained – 1 water glass/1 cup/170g
  • Rice, washed and drained – 3 tablespoons
  • Olive Oil or Butter – 2 tablespoons
  • Onion, finely chopped – 1
  • Clove Garlic, finely chopped – 1
  • Tomato Paste – 2 tablespoons
  • Chicken Stock (hot) – 4 to 5 Glasses/4 to 5 Cups/ 1 litre
  • Ground Red Pepper (Paprika) – 1 teaspoon/5 ml
  • Hot Red Pepper Flakes – 1/2 teaspoon or to taste
  • Salt and Pepper – to taste
Topping
  • Butter – 2 tablespoons
  • Dried Mint – 1 teaspoon

Instructions for Turkish Ezogelin Soup

First fry your onions in the olive oil for 2 mins or until soft.  Add in your garlic and cook until smell of the garlic is gone.

Now add in the rest of the ingredients.  Bring the soup to the boil and then simmer of about half an hour.  Then blend the soup.  If the soup is a little thick add in some more hot chicken stock gradually till you get the right consistency.

In a small pan melt the butter and add in the mint.  Once the butter starts to foam take off the heat.

Pour the butter and mint sauce over the soup before serving.  Serve with croutons and wedge of lemon.

© 2013 – 2015, Kerry Arslan. All rights reserved.

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