📝 About This Recipe
Named after the legendary Ezo the Bride, this iconic Turkish soup is a hearty, aromatic masterpiece that sits at the heart of Anatolian hospitality. It features a velvety blend of red lentils, nutty bulgur, and fragrant dried mint, all brought together in a rich, sun-dried tomato and pepper broth. This naturally halal dish is the ultimate comfort food, offering a complex balance of earthy grains and zesty citrus notes that dance on the palate.
🥗 Ingredients
The Grains
- 1 cup Red Lentils (thoroughly rinsed until water runs clear)
- 2 tablespoons Coarse Bulgur (washed)
- 2 tablespoons White Rice (short grain or Baldo preferred)
The Aromatics & Base
- 1 large Yellow Onion (very finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 tablespoon Extra Virgin Olive Oil
- 7-8 cups Hot Water or Halal Chicken Stock (adjust for desired thickness)
The Flavor Paste
- 1.5 tablespoons Tomato Paste (double concentrated)
- 1 tablespoon Turkish Red Pepper Paste (Biber Salçası) (mild or hot depending on preference)
- 1 tablespoon Dried Mint (essential for authentic flavor)
- 1 teaspoon Aleppo Pepper (Pul Biber) (for a gentle, smoky heat)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 whole Lemon (cut into wedges)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Rinse the red lentils, bulgur, and rice in a fine-mesh sieve under cold running water until the water is no longer cloudy. Drain well and set aside.
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2
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat until shimmering.
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3
Add the finely diced onion to the pot. Sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Add the tomato paste and the Turkish red pepper paste. Cook for 2-3 minutes, stirring constantly, to 'fry' the paste; this removes the raw tinny taste and deepens the color.
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6
Add the dried mint and Aleppo pepper to the paste mixture. Stir for 30 seconds to release the essential oils.
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7
Incorporate the drained lentils, bulgur, and rice into the pot. Stir well to ensure every grain is coated in the aromatic paste.
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8
Pour in 7 cups of hot water or halal chicken stock. Increase the heat to bring the soup to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes. The lentils should be completely broken down and the grains tender.
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10
Season with salt and freshly cracked black pepper. If the soup is too thick (it will thicken as it sits), add the remaining cup of hot water to reach your preferred consistency.
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11
Use a whisk to vigorously stir the soup for a minute. This breaks up the lentils further to create a creamy texture without needing a blender—authentic Ezogelin should have some texture from the bulgur.
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12
Taste and adjust seasoning. Turn off the heat and let the soup rest for 5 minutes before serving.
💡 Chef's Tips
Do not skip the red pepper paste (Biber Salçası); it provides a unique depth that tomato paste alone cannot achieve. Always use dried mint rather than fresh; the dried version has a specific earthy aroma traditional to this soup. If the soup thickens too much upon reheating the next day, simply thin it with a splash of boiling water. For a smoother texture, you can pulse it briefly with an immersion blender, but leave some 'crumb' for the traditional mouthfeel. Sautéing the tomato paste in fat is the secret to a vibrant, deep red color and rich umami flavor.
🍽️ Serving Suggestions
Serve steaming hot with a generous squeeze of fresh lemon juice to brighten the earthy flavors. Pair with warm, crusty Turkish pide bread or sourdough for dipping. Add a side of 'Çoban Salatası' (Shepherd's Salad) for a refreshing, crunchy contrast. Top with a drizzle of melted butter infused with a pinch of extra Aleppo pepper for a restaurant-style finish. A side of pickled Turkish peppers (Sivri Biber) adds a wonderful spicy kick.