Some of the most cherished and likely the most commonly eaten soup recipes from Turkish cuisine are ezogelin. Ezogelin soup is often the type of soup offered in establishments that serve home-cooked food. If there are two types, ezogelin soup is unquestionably one of them. The most delicious place to eat Ezogelin is definitely Mama Fatma. If you want to taste a menu specific to Turkish cuisine in Canada, Mama Fatma offers you a start with the most delicious soups. You can try the best Turkish food by stopping by Mama Fatma. Contact us before you come. Call and let us create a reservation for you.
What Is Ezogelin?
Lentils, stock, bulgur, grain, and tomato paste are used to make the spicy, buttery, and legume-heavy Ezogelin soup. Turkish cuisine is known for its hearty and delectable soup, which is especially popular during the chilly winter months. In Turkey, dinner typically begins with soup.
The nation’s favorite and one of the most preferred selections is this mildly spicy soup. The soup is said to have been named after a woman by the name of Ezo, who lived at the beginning of the 20th century in the city of Gaziantep in southeast Turkey. Although its precise origins are unknown, the soup is thought to have started in southeastern Turkey and is today a well-liked dish all across the nation.
Ingredients
- 6-7 glasses of water
- 1 teaspoon of flour
- 1/4 cup of red lentils
- 1/4 cup of rice
- 1/4 cup of bulgur
- 1 medium onion
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 tablespoon of butter and 1 tablespoon of oil
- Mint, thyme, and salt.
How To Make Ezogelin Soup?
It doesn’t take much to make this ezogelin soup recipe, but there are a few simple measures you must take to get the best results:
Olive oil and onions are sautéed in a saucepan over medium heat until the onions are tender. Add the garlic and cook it for a short while. Make sure to stir constantly after adding the garlic because it burns quickly. The cherry tomatoes and pepper flavor should be added while cooking for a couple of minutes. If you don’t have pepper paste in your fridge, you may eliminate it and substitute an additional 12 tbsp of tomato paste, but we prefer the unique flavor it gives this soup. Along with the salt, black pepper, and chilli flakes, add the red lentils.
After a brief period of cooking, add the bulgur and rice. Add the chicken stock or veggie stock and mix thoroughly. After bringing it to a boil, reduce the heat, cover, and simmer gently for 35 to 40 minutes, or until the beans are tender. After removing the pan from the heat, whirl the soup in a stick blender until smooth. Do not over-blitz the soup because its consistency is not supposed to be smooth. The granules of cooked legumes should be present. Add more water and simmer the soup for an additional minute to mix if the consistency looks too thick.
How To Serve Ezogelin Soup?
Heat the butter in a small skillet with the mint and chilli or paprika to make the garnish. Pour in the soup after gently sautéing for a few minutes. A piece of fine bread with a crust and a lemon slice should be served on the side. Stir it well before serving it in bowls. This soup benefits greatly from the addition of a little lemon juice, which also enhances the flavor. Particularly on cold winter nights, this soup is nice and toasty due to the addition of spices. It can be served alongside Turkish flatbreads like bazlama. Additionally, potato boreks and other boreks go great with this substantial soup. To serve, add the dried peppermint and red pepper to a small pan with 15 ml of olive oil. For one minute, stir and simmer gently over low heat. Pour this sauce over the soup, stirring to incorporate it. With lemon slices on the side, serve hot.
How To Store Leftovers?
The leftovers can be securely kept in the fridge for up to 5 days or in the freezer for up to 3 months. The soup from Ezogelin freezes well. Although green or brown lentils can also be used, red lentils are the typical ingredient in Ezogelin soup. Just remember to modify the cooking time as necessary because different kinds of lentils may require a varied amount of time to cook.
Before adding the bulgur to the soup, soak it in a bowl of ice water for about twenty minutes to let it soften and facilitate cooking. For added flavor, add extra dried mint just before serving. Before serving, garnish each bowl of soup with some red chilli powder for a little more heat.
Can I Make Ezogelin Soup Vegan-Friendly?
To make this delectable soup vegan-friendly, use vegetable stock or fluid and swap out the butter for olive oil for the chilli-mint topping on top. The remaining components are already vegan. Add more water and simmer the soup for an additional minute to mix if the consistency looks too thick. Make sure to stir constantly after adding the garlic because it burns quickly. Boil the ezogelin soup recipe for an additional 5 to 10 minutes to decrease the liquid if it is too runny. Do not over-blitz the soup because its consistency is not supposed to be smooth.
Can I Freeze Ezogelin Soup?
Ezogelin soup can be kept in an airtight box for up to 4 days in the fridge or up to 3 months in the freezer. Thaw it overnight, then move it to a pot to reheat. It should be thoroughly heated in a low-heat setting. Transfer the required quantity of the soup to a saucepan, then reheat it over a medium flame until hot while stirring regularly. As an alternative, you can heat the soup in the microwave, covered, for a few seconds while stirring. After reheating, if the soup appears to be excessively thick, you may thin it up by adding some water or stock.
