'EZOGELIN CORBASI' RECIPE I The Soup Of Ezo-the-bride I Classic, comforting Turkish soup

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'EZOGELIN CORBASI' RECIPE I The Soup Of Ezo-the-bride I Classic, comforting Turkish soup

Music: Bir of ceksem - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of classic Ezogelin (ez-oh gel-een) soup, made with red lentils, rice and bulgur. Almost every single restaurant in Turkey, serves this soup. It is so easy to make, tastes amazing and one of the best starters in my opinion. I really hope, you give this recipe a try.

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INGREDIENTS (serves 4-5)
3 tbsp coarse bulgur
3 tbsp uncooked rice
3 tbsp red lentils
1 onion
2 tbsp butter
1 tsp flour
1 heaping tablespoon tomato paste
Ground cumin, sweet paprika, dried mint flakes
Olive oil
Salt & pepper
For serving: Lemon wedges

DIRECTIONS
Transfer 3 tbsp of each: red lentils, bulgur and rice, into a strainer.
Rinse and drain, set aside until needed.
Peel the onion and chop finely.
In a pan, heat 1 tbsp butter and 1 tbsp olive oil, over medium low heat.
Add the onion, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add 1 tsp flour and cook for about 30 seconds, stirring constantly.
Sprinkle a good pinch of sweet paprika.
Add 1 tbsp tomato paste.
Gradually add 1 cup cold water, stirring constantly.
Then beat using a wire whisk, so that there are no lumps.
Add the lentils, rice and bulgur.
Add 5.5 cups hot water (or chicken stock), mix.
Bring to a boil over medium high heat, then using a spoon skim off the foam that rises to the top.
Sprinkle a good pinch of cumin.
Add 1 tsp, or to taste salt and a pinch of black pepper.
Reduce heat to the lowest possible setting and cook for 30 minutes or until very tender, leaving the lid slightly ajar and stirring occasionally.
Also make sure to beat well with a wire whisk occasionally, for the right texture.
Check for doneness and seasoning, then turn off the heat.
Melt 1 tbsp butter in another pan, over medium heat.
Once sizzling, add 1 tsp dried mint flakes and cook for about 30 seconds, stirring constantly.
Pour the mint&butter sauce over the soup, mix.
Transfer to a serving plate.
Add some freshly squeezed lemon juice on top and serve.
Enjoy the amazing taste of Ezogelin Corbasi.
You can add a little more water before reheating, if let cool completely.

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