Ezogelin Soup (Ezogelin Çorbası)

Ezogelin Soup (Ezogelin Çorbası)

Ezogelin Soup (Ezogelin Çorbası) Recipe: How to Make Ezogelin Soup?

Ezogelin soup is one of the most popular soups in Turkish cuisine. Especially in winter it is made in houses and is on the menu in almost every restaurant. How is Esogelin Soup Made? Tomatoes, rice and red lentils are the main ingredients in this soup.

Ezogelin Soup (​Ezogelin Çorbası) One of the two soups that come to mind in Turkish cuisine is the ezogelin soup. Ezo Gelin, real name Zohrre, was born in 1909 in Uruş (now Dokuzyol) in Gaziantep to Emir Dede. Called Ezo since childhood, Zohr is legendary for its beauty. Even though she is married at the age of twenty, she cannot get on with her husband. Then Jarablus lived in Syria in the village of Kozbaş in 1936 and married Memey (Mehmet). After a while, he gets sick, but because they are so poor, her husband cannot have them treated. Her beauty, her love for her husband, whom she had to leave, and the longing for her homeland in Syria, the story of Ezo Gelin circulates from language to language. Ezo Gelin, whose songs were burned in his name, whose life was the subject of films and was called a soup, died in 1956. According to his will, he is buried on a border hill.

INGREDIENTS

  • 1 cup red lentils
  • 1 tablespoon bulgur
  • 2 tablespoons rice
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon butter
  • 3 to 4 tablespoons oil
  • 1 and a half tablespoons tomato paste
  • 5 and a half cups of chicken broth
  • 1 cup water
  • 1 teaspoon black pepper, cumin, mint, ground red pepper, chili peppers
  • 1 teaspoon salt
  • Half of lemon juice

Preparation:

We start making soup with lentils. 1 Wash this glass thoroughly for lentils and switch to onions. Peel 1 onion and finely chop 2 cloves of garlic and grate. Strain 2 tablespoons of rice and 1 tablespoon of Bulgur a little before cooking. This will help your soup get more consistency. Now we can go to the actual cooking stage of the soup. Put the chopped onions in the soup pot and fry with 1 to 4 tablespoons of oil.
Add 1½ tablespoons of tomato paste with garlic and continue toasting. When the ingredients are roasted, add 1 cup of water with 5 cups of chicken broth. When the onions are tender, add 1 cup of lentil, 1 tablespoon bulgur and 2 tablespoons of rice and mix well. When all the ingredients are soft, add half a lemon juice and 1 teaspoon of black pepper cumin, 1 teaspoon of salt, 1 teaspoon of dry mint, powdered red pepper, chili pepper and cumin spices. Cook with a whisk until the soup is thick.

After the lentils are softened and crushed and your soup has a slightly dense consistency, you can take them off the stove. The whisk helps the soup to have a good consistency. You can still pass the blender, but be careful not to lose consistency in the soup. Good Appetite.