Directions
- 1Dice the onions.
- 2Add onions to a heated pan.
- 3Mince the garlic.
- 4Add the garlic to the pan with onions and saute until fragrant.
- 5Add Turkish red pepper paste and tomato paste to the pan and mix.
- 6Add dried mint, cumin, and red pepper flakes to the pan and mix.
- 7Rinse and drain the red lentils.
- 8Add the red lentils to the pan.
- 9Rinse and drain the coarse bulgur.
- 10Add the bulgur to the pan.
- 11Rinse and drain the short-grain rice.
- 12Add the short-grain rice to the pan and mix well.
- 13Add chicken stock until the pot is filled and let it simmer for 30-40 minutes, stirring occasionally, until the grains are soft and the soup has thickened.
- 14Prepare the spiced butter topping by melting butter in a separate pan.
- 15Add mint, paprika, and Turkish red pepper paste to the melted butter and whisk until combined.
- 16Serve the Ezogelin soup in a bowl.
- 17Drizzle the spiced butter over the soup.
- 18Garnish with fresh parsley.
Ingredients
- 2 medium onions
- 8 cloves garlic
- 2 tbsp Turkish red pepper paste
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tsp cumin
- 1 cup red lentils
- 0.33 cup bulgur
- 0.25 cup rice
- as needed chicken stock
- 0.33 stick butter
- 1 tbsp mint
- 1 tbsp pepper paste
- parsley
Equipment
pancutting boardbowlspoonwhiskserving plate
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