…”the soup of Ezo the bride” is an amazingly delicious red lentil and bulgar soup famous in Turkey. Here’s some in a mason jar on the window sill in my office! I brought it for lunch! It’s totally raining outside! (April 16, 2012)
Ezogelin çorbası
Heat in a stock pan:
1-1/2 T. butter
1-1/2 T. olive oil
Add:
1/2 medium white onion, finely diced
1/2 large carrot, diced
2 cloves garlic, minced
3 T. tomato paste
Cook until onions are translucent.
Add:
6 c. water or broth
2/3 c. red lentils
1/3 c. bulgar wheat
1 tsp. mint, dried
1 tsp. paprika (smoked is nice, if you have it)
1/4 tsp. cayenne or to taste
salt & pepper
Simmer for half an hour or until the lentils and bulgar are done.
Add water if needed to correct consistency and adjust seasonings.
Heat some butter on low heat in a small saucepan and add a pinch of mint and paprika. Ladle the soup into bowls and dribble the butter mixture on top.
Serve with a lemon wedge. Can also garnish with sumac and fresh mint
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