📝 About This Recipe
Named after a legendary bride from southeastern Turkey, Ezogelin Çorbası is a hearty, aromatic masterpiece that balances red lentils, bulgur, and rice. Infused with sun-dried tomato paste and a signature swirl of minted butter, this soup offers a complex profile of earthy grains and zesty citrus. It is a beloved staple of Turkish hospitality, offering a comforting texture and a warming spice profile that feels like a hug in a bowl.
🥗 Ingredients
The Grains & Base
- 1 cup Red lentils (thoroughly rinsed until water runs clear)
- 2 tablespoons Fine bulgur (extra fine or 'köftelik' preferred)
- 2 tablespoons White rice (short grain or jasmine)
- 1 large Yellow onion (very finely grated or minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil (extra virgin)
- 7-8 cups Hot water or Chicken stock (low sodium if using stock)
The Flavor Paste
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Tomato paste (double concentrated)
- 1 tablespoon Pepper paste (Biber Salçası) (mild or spicy Turkish pepper paste)
- 1 tablespoon All-purpose flour (to thicken)
Spices & Finishing
- 2 tablespoons Dried mint (rubbed between palms to release oils)
- 1 teaspoon Pul Biber (Aleppo pepper) (Turkish red pepper flakes)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (or to taste)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by rinsing the red lentils, bulgur, and rice together in a fine-mesh sieve under cold running water until the starch washes away and the water is clear.
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2
In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the finely grated onion and sauté for 5-6 minutes until translucent and soft, but not browned.
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3
Add the minced garlic to the onions and cook for just 1 minute until fragrant.
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4
Stir in the rinsed lentils, bulgur, and rice. Stir frequently for 2 minutes to lightly toast the grains and coat them in the flavored oil.
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5
Pour in 7 cups of hot water or chicken stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover and simmer for 25-30 minutes until the lentils are completely soft and starting to break down.
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6
While the soup simmers, prepare the flavor base. In a small skillet, melt the butter over medium-low heat. Add the flour and whisk for 1-2 minutes until it smells nutty but remains pale.
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7
Add the tomato paste and pepper paste to the butter-flour mixture. Cook, stirring constantly, for 2-3 minutes to cook out the raw metallic taste of the pastes.
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8
Whisk in the dried mint and Aleppo pepper flakes into the paste. The heat will bloom the spices, creating a vibrant red, aromatic oil.
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9
Temper the paste by adding one ladle of the hot soup liquid into the skillet. Whisk until smooth, then pour this vibrant mixture back into the main soup pot.
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10
Season with salt and black pepper. Stir well and continue to simmer uncovered for another 10-15 minutes. The soup will thicken as the bulgur and rice release their starches.
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11
Check the consistency. If the soup is too thick, add the remaining 1 cup of stock or water. This soup should be thick and chunky, never watery.
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12
Taste and adjust seasoning. Turn off the heat and let the soup rest for 5 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
For the best texture, never blend this soup; the beauty lies in the distinct grains of bulgur and rice. If you cannot find Turkish pepper paste (Biber Salçası), substitute with extra tomato paste and a pinch of smoked paprika. Always bloom your dried mint in the butter—adding it directly to the water will result in a duller flavor and color. This soup thickens significantly as it sits; when reheating, add a splash of hot water to restore the desired consistency. Grate your onion rather than chopping it so it melts into the broth, providing flavor without large chunks.
🍽️ Serving Suggestions
Serve steaming hot with a generous squeeze of fresh lemon juice to cut through the richness. Pair with a side of warm, crusty sourdough or Turkish Pide bread for dipping. Add a dollop of thick Greek yogurt on top for a creamy, tangy contrast. Accompany with a side of pickled peppers (Turşu) for an authentic Anatolian experience. A glass of chilled Ayran (salty yogurt drink) makes for the perfect traditional beverage pairing.