Ezogelin çorbası
Ezogelin çorbası, from above
VegGaziantep

Ezogelin çorbası

Red lentils, bulgur and rice with mint and chilli: a soup with a legend and a kick.

45 minTime
13 gProtein each
mediumSpice
Ezo the bride2 chapters · 1 min read

Make it your way

Grandma's wayRed lentils with bulgur and rice, chilli and dried mint butter.
The original
288kcalsame
13 gproteinsame
7 gfibresame
45minutessame

Ezogelin çorbası.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Butter2 tbsp
Onion1, finely chopped
Garlic2 cloves
Tomato puree2 tbsp tomato paste
Kashmiri chilli powder1 tsp pepper paste or chilli
Masoor dal (red lentils)¾ cup red lentils
Bulgur (bulgur wheat)¼ cup fine bulgur
Rice2 tbsp
Vegetable stock (vegetable broth)5¼ cups
Mint leaves1½ tsp dried mint
Salt1 tsp
Lemonwedges

Method

4 steps
  1. 1Melt half the butter and cook onion and garlic 5 minutes. Stir in tomato paste and chilli for a minute.
  2. 2Add lentils, bulgur, rice and stock. Simmer 30 minutes, stirring now and then.
  3. 3Season and thin with hot water if needed. Do not blend.
  4. 4Melt the rest of the butter with dried mint and pour over. Serve with lemon.
Serve it like this

Serve in deep bowls with a drizzle of mint butter, lemon wedges and chilli flakes on the side. Hot, with bread.

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Make it a meal

What goes with Ezogelin çorbası: a bread or rice, a side, something to drink and something sweet.

Bread or rice Simit120 min
Bread or rice Gözleme60 min
With a main Lahmacun90 min
On the side Gavurdağı salatası20 min
On the side Cacık10 min
To drink Ayran5 min
Something sweet Lokum90 min
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