Ezogelin Soup - Traditional Turkish Bride Soup - How to make authentic and comforting Ezogelin Soup - Turkey's beloved bride soup made with hearty red lentils, bulgur wheat and a spiced butter.
Few soups carry as much history and emotion as Ezogelin Soup also known as Turkish Bride Soup. It is so much more than a hug in a bowl lentil soup, it is a dish steeped in legend, culture and culinary tradition. This soup is also often made for newlyweds as a symbol of love, care and hospitality.
Ezo the Bride
Ezo, whose real name was Zohre, was born in the village of Urus near Gaziantep, in South East Turkey. She married young but the marriage did not last unfortunately. Ezo declined many suitors thereafter.
She eventually remarried after family pressure and moved to Syria where she had 9 children. Tragically, she passed away at the tender age of 47 from Tuberculosis but her story and legacy remiand and is told via films, music and via this soup!
Ezo's Soup - A culinary legacy
Ezogelin Soup or Gelin Corbasi is a warming, hearty lentil soup that is enriched with Bulgur, Rice, Tomato Paste and Red Pepper paste.
These are ingredients that were readily available in the region of Gaziantep. It is topped with a drizzle of spiced Butter with dry mint and Aleppo Pepper (Pul Biber).
Jump to:
Ingredient Breakdown - What each ingredient brings
This soup is made with basic Turkish store cupboard pantry staples. Here is what you will need:
Red Lentils - This is the heart of Ezogelin Soup. The lentils cook down into a creamy, velvety texture whilst adding Protein and Fibre. Their subtle sweetness balances the Spices and gives body to the broth.
Bulgur and Rice - These add structure and heartiness. Bulgur adds a slight nuttiness whilst Rice keeps each mouthful smooth and comforting whilst providing texture and body.
Onion and Garlic - A simple and aromatic base that adds warmth and depth. You can add Carrots to this to make a more sofrito style base.
Stock - I use Chicken Stock but Veg Stock also works.
Tomato Paste and Spices - The Paste is a Turkish Pepper Paste (tatlı biber salcasi or acı biber salcasi which is the hotter version), you can add Tomato Paste or Puree instead. The paste adds subtle richness and acidity. Aleppo Pepper or Pul Biber is also added but you can use Chilli Flakes and Paprika instead. The Aleppo Pepper adds a gentle heat and colour.
Dry Mint and Butter - Mint adds that signature Turkish aroma and the Butter adds richness.
Olive Oil - Just a drizzle and a rich warmth.
How to make it
Here is how to make this simple Soup. Please scroll to the recipe card at the bottom of the page for full measurements:
Step 1 - Saute Aromatics
Heat Oil in a pot and add Onions. Saute for 8-9 minutes till fragrant and lightly golden brown.
Add Garlic and saute for 1 minute.
Step 2 - Add Lentils, Bulgur and Rice
Mix Lentils, Bulgur and Rice into the base. Stir in and then add 1.3 of Chicken Stock. Bring to a boil, then reduce heat. Cook on low heat for 25 minutes.
Step 3 - Season and add Lemon
Season well and squeeze in some Lemon.
Step 4 - Make Spiced Butter
In a separate smaller pot, melt the Butter. Stir in the Pepper paste. Stir till combined. Add the Aleppo pepper and Mint. Pour in the Stock. Bring to a simmer, then remove from heat.
Step 5 - Add Butter to Soup.
Drizzle the spiced Butter over the Soup and mix through.
Step 6 - Season and Serve
Taste for Salt and Pepper. Serve with Lemon wedges, Olive Oil and Salt and Pepper.
Serving Suggestions
Ezogelin Soup is a staple of Esnaf Iokantas (traditional restuarants serving affordable, homestyle food). Pair with fresh Bread, a light salad such as Quick Turkish Sumac Onions (5 Minutes Prep) or Authentic Turkish Tomato, Parsley and Red Onion salad and Lemon Wedges. You can serve it for lunch, dinner or as a starter.
Tips for the perfect Ezogelin Soup
Rinse Lentils and Rice well - Lentils especially need to be rinsed throughly. Sometimes in 5-7 changes of Water. Make sure to pick through any debris or stones first.
Adjust consistency - The soup can be as thick or as thin as you like. Add more or less stock according to your preference.
Storage
Make Ahead - Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of Water or Stock.
Freeze - This soup freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
FAQs
Is Ezogelin Soup Vegan?
Yes if you use Vegetarian Stock, this soup is suitable for Vegans.
How spicy is Ezogelin Soup?
It is actually quite mild. You can adjust the Red Pepper Flakes or Paprika for more or less heat. The soup is supposed to be gentle and comforting rather than fiery.
Can I make Ezogelin Soup without Bulgur or Rice?
Yes you can but it will change the heartiness or texture. You can also omit one and add more of the other if you prefer.
More Turkish recipes you can enjoy:
Authentic Turkish Tomato, Parsley and Red Onion salad
Izmir Kofte - Baked Turkish meatballs with Potatoes in tomato sauce
Adana Kebab - Turkish Lamb Kebabs
Easy Homemade Turkish Chicken Doner Kebab
Rate and leave a comment
did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too! you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
Ezogelin Soup - Traditional Turkish Bride Soup
Ingredients
Lentils, Rice and Bulgur
- 3 tablespoon Oil
- 1 Onion Finely diced
- 1 tablespoon Garlic paste
- 1 cup Red Lentils Throughly washed
- 2 tablespoon Rice Washed, (Or add more Bulgur)
- 2 tablespoon Bulgur Wheat
- 1.3 l Chicken Stock
- 1 Lemon
- Salt and Pepper
Spiced Butter
- 3 tablespoon Butter
- 2 heaped tbsp Turkish Pepper Paste (tatlı biber salcasi or acı biber salcasi - hotter version)
- 1 teaspoon Aleppo Pepper aka Pul Biber
- 1 teaspoon Dry Mint
- 250 ml Chicken Stock
Instructions
- Step 1 - Saute AromaticsHeat Oil in a pot and add Onions. Saute for 8-9 minutes till fragrant and lightly golden brown. Add Garlic and saute for 1 minute.
- Step 2 - Add Lentils, Bulgur and RiceMix Lentils, Bulgur and Rice into the base. Stir in and then add 1.3 of Chicken Stock. Bring to a boil, then reduce heat. Cook on low heat for 25 minutes.
- Step 3 - Season and add LemonSeason well and squeeze in some Lemon.
- Step 4 - Make Spiced ButterIn a separate smaller pot, melt the Butter. Stir in the Pepper paste. Stir till combined. Add the Aleppo pepper and Mint. Pour in the Stock. Bring to a simmer, then remove from heat.
- Step 5 - Add Butter to Soup.Drizzle the spiced Butter over the Soup and mix through.
- Step 6 - Season and ServeTaste for Salt and Pepper. Serve with Lemon wedges, Olive Oil and Salt and Pepper.
Notes
Serving Suggestions
Ezogelin Soup is a staple of Esnaf Iokantas (traditional restuarants serving affordable, homestyle food). Pair with fresh Bread, a light salad and Lemon Wedges. You can serve it for lunch, dinner or as a starter.Tips for the perfect Ezogelin Soup
Rinse Lentils and Rice well - Lentils especially need to be rinsed throughly. Sometimes in 5-7 changes of Water. Make sure to pick through any debris or stones first.Adjust consistency - The soup can be as thick or as thin as you like. Add more or less stock according to your preference.
Storage
Make Ahead - Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of Water or Stock.Freeze - This soup freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Safira says
This is yummers!