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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 .
Refika Birgül (born May 19, 1980, Istanbul) is a food writer and television presenter. She is both the weekly food columnist of Refika’nın Mutfağı (Refika’s Kitchen) for Turkey's Hürriyet Daily News newspaper as well as the cooking program host of Mucize Lezzetler (Miracle Tastes). She hosts YouTube cooking channels in Turkish and English.
Pour vegetable broth (or water and vegetable bouillion) into large pot. As broth comes to a boil, add lentils, bay leaf and chopped onion, carrot, celery and potato.
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 ...
Remove about 3 cups of the soup and place in a blender. Blend until almost smooth and then return it to the pot. Alternatively, use an immersion blender to puree the soup to the desired consistency.
One-Pot Harissa Beet Soup. This vegetarian soup can (and should!) be enjoyed year-round. It has a perfect balance between sweet, smoky, and spicy. The ruby red beets add sweetness and a mellow ...
A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, [7] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and ...
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