The story of Ezogelin soup is based on Ezo Gelin, from whom this flavour, one of the most popular and popular soups of Turkish cuisine, takes its name. According to the legend, Ezo Gelin (real name Zöhre) was a young and beautiful woman born in a village in Gaziantep in the early 1900s.
Ezo Gelin, who had a difficult life after her first marriage, could not find happiness in her second marriage and made this soup to make her mother-in-law like her. The main ingredients of the soup include lentils, bulgur, rice, tomato paste and various spices. This story is passed down as a symbol of Ezo Gelin’s longing and pain while making the soup, and the soup still takes its name from this story today.
ezogelin soup, which you can easily make with the ingredients at hand and will warm you up before the main course, is also very useful. It will keep you full with the nutritional content of lentils, bulgur and rice. Ezogelin soup is a healing soup that will steal your heart with its practicality. If you haven’t tried it, it’s not too late. Take a look at my recipe and don’t forget to try my ezogelin soup. Bon appetit in advance to those who will try.
Ingredients for Ezogelin Soup Recipe
1 tablespoon of oil
1 tablespoon of butter
1 dry onion
2 cloves of garlic
1 cup red lentil
1 coffee cup bulgur (4 tablespoons)
Half a coffee cup of rice (2 tablespoons)
6 cups hot water + 2,5 cups hot water
For the sauce
2 tablespoons of vegetable oil
1 tablespoon flour
2 tablespoons tomato paste
2 cups of hot water
1 teaspoon of mint
1 teaspoon red chilli flakes
1 teaspoon black pepper
1,5 teaspoon salt
How to Make Ezogelin Soup Recipe?
* Put the butter and 1 tablespoon of oil into the pot and heat it.
* Chop the onion and garlic into small pieces and roast them in the pot over medium heat until the onions lose their vigour. You can also grate the garlic cloves if you wish.
* Add the washed and drained red lentil, rice and bulgur, mix and roast.
* Add hot water, cover the lid of the pot and let it cook. After the soup boils over high heat until it boils, stir it occasionally over low heat.
* Cook for about 35 minutes until the pulses soften and switch off the stove.
* Heat 2 tablespoons of oil in a separate place.
* Add 1 tbsp flour and roast it by stirring until the flour starts to smell.
* Add 2 tbsp tomato paste on it and roast for 1-2 more minutes.
* After roasting the tomato paste, add 2 cups of water and boil it.
* Remove the sauce prepared by adding mint, red pepper, black pepper from the stove and add it into the soup.
* Add salt and boil for 1-2 minutes. At this stage, you can add hot water if you need. I added 2.5 cups of hot water, but you can adjust it according to the consistency of your soup.
* After boiling for about 5 more minutes, our Ezogelin Soup is ready to serve. Enjoy your meal.
Note: If necessary, water can be added to adjust the consistency. You can use some of the water as broth.
