A hearty, red lentil based soup full of dried pepper and mint flavours. A rich tomato background peppered with pieces of rice and bulgar make this Turkish soup the perfect starter to kebab based feasts or as a stand-alone lunch rich in both flavour and legend.
Said to be named after a beautiful bride nicknamed Ezogelin the soup is the stuff of legends.
- 3 Tablespoons Olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced.
- 200 grams red lentils
- 75 grams (1 Çay glass) rice
- 75 grams (1 Çay glass) bulgar
- 1 litre of meat or Chicken stock
- Hot water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 Tablespoon sun-dried tomato paste (Domates şalçası)
- 1 Tablespoon sun-dried pepper paste (Biber Salçası)*
- 1 Teaspoon mint
- 1 Teaspoon Pul biber / Aleppo pepper flakes
- Salt & Black pepper
Lemon wedges, mint and pepper flakes.
*pepper salça can be substituted with tomato.
In a bowl wash and drain the grains.
In a large saucepan, heat the olive oil and fry the onions and garlic until softened.
Add the grains and stock and enough hot water to ensure they are covered, bring to the boil and reduced to simmer for around 30 minutes until the lentil have become soft and a little mushy.
In a small saucepan melt the butter, stir in the flour and continue to stir to create a roux.
Mix in the tomato and pepper paste and continue to stir until the pastes have loosened.
Add in the dried mint and pepper flakes and a cup of hot water.
Add the flour/paste sauce into the lentil mix and top with hot water to your desired mix.
Use a whisk or a wooden spoon to stir the mix continually and break down the lentils or if you wish blend to desired consistency.
Serve with lemon and small pots of spices.
''My name is Zöhre, I've seen so much. I was once so beautiful they nicknamed me the beautiful bride. Will you remember me?'' Read more