Grilled köfte (Turkish meatballs)
Haydari (strained yoghurt dip)
Yoghurt and rice soup (yayla çorbası)
35 minMedium
Ezogelin soup (ezogelin çorbası) recipe
Ezogelin soup made with red lentils, bulgur and rice, flavoured with pepper paste and minty butter. A hearty Gaziantep classic, ready in 45 minutes.
- Total time
- 45 min
- Makes
- 6 servings
- Difficulty
- Easy
- Region
- Gaziantep
- Per serving
- ~235 kcal
Method
Rinse the grains
Rinse the lentils, bulgur and rice together in a sieve and drain. Finely chop the onion.
Fry the pastes
Soften the onion in half the butter until pink. Add both pastes and cook until fragrant and darker in colour.
Simmer
Add the lentils, bulgur, rice and hot water. Once it boils, turn the heat down and cook, stirring from time to time, until the grains are soft.
Make the minty butter
Add the salt. Melt the remaining butter in a small pan and stir the mint and chilli flakes in for 20 seconds. Pour it into the pot and stir. Serve hot.
Tips
- Ezogelin is not blended. Being able to feel the grains is what makes it.
- Mint turns bitter if it burns in the butter, so take the pan off the heat before adding it.
Storage
Keeps in the fridge for 3 days. The bulgur absorbs liquid, so add water when reheating.
About Ezogelin soup (ezogelin çorbası)
The soup is named after Ezo Gelin, the name by which Zöhre Bozgeyik was known in the Gaziantep area. Today it is a fixture on restaurant menus across Turkey.
Nutrition
| Energy | 235 kcal |
|---|---|
| Protein | 9 g |
| Fat | 8 g |
| Carbohydrate | 31 g |
Frequently asked questions
What is the difference between ezogelin and lentil soup?
Ezogelin also contains bulgur and rice, is flavoured with pepper paste and mint, and is not blended. Lentil soup is plainer and smoother.
