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Ezo Gelin Çorbası

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Ezo Gelin Corbasi 03.jpg

Ezo Gelin Çorbası, a traditional Turkish soup, is translated as "Ezo the Bride Soup". The name of the dish comes from a real person, who lived in the Turkish city of Gaziantep at the beginning of the 20th century, was twice married, and died homesick and unhappy.

Although, the story of the soup origin is very sad, Ezo Gelin Çorbası became very popular in the country, and is served almost everywhere at local restaurants. The classical recipe includes red lentil, rice, bulgur, chopped onion, flour, tomato paste, butter and dried mint. To prepare the soup, first all the grains are put in a pot on high heat until the water is boiling, then cooked under lid for about half an hour. Meanwhile, the butter is melted in a saucepan with onions, then flour and tomato paste, dried mint and red pepper flakes are added to the mixture, cooked for some minutes, finally water is also added. After the sauce is ready it is poured into the pot with cooked grains, and simmered for ten minutes. The soup is ladled in deep serving plates and served immediately with lemon juice or lemon wedges.

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Ezogelin soup,

Ezo the Bride Soup (Ezo Gelin Çorbası),

Ezogelin Soup (Ezogelin Corbasi),