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Ezogelin soup or Ezo gelin soup (Turkish: Ezogelin çorbası, "the soup of Ezo the bride") is a common soup in Turkish cuisine. The main ingredients are bulgur and red lentils . The origin of the soup is attributed to Ezo the bride from Gaziantep .
While it may not be the first thing that comes to mind when you think of "soup," this vegan Dahl is a creamy mixture of lentils, greens, veggies, aromatic spices and coconut milk certain to warm ...
Turkish cold bulgur soup (Turkish: Bat) is a traditional meal in the cuisine of those in Amasya, Tokat, and Sivas. It is a staple of Turkish cuisine in the aforementioned areas, and it is similar to mercimek köftesi by means of preparation.
The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. [3] Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at ...
Look for these 8 dietitian-recommended fast-food soup options when you're on the go. ... 800-290-4726 more ways to ... in the busyness of our day-to-day lives, finding the time to make soup at ...
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In Turkish culinary culture, pacha (paça) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of Turkey , such as in Kastamonu , for instance, the term ayak paça ("feet pacha") is used for cow, sheep, or goat hooves, [ 23 ] and the term kelle paça is used for "head pacha" ( chorba ).
Chorba (/ ˈ tʃ ɔːr b ə / CHOR-bə; Turkish: [tʃɔɾˈba]) [a] or shorba (/ ˈ ʃ ɔːr b ə / SHOR-bə; Azerbaijani:) [b] is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia.