Ezogelin Soup
Directions
- 1Dice the onions.
- 2Dice the onions.
- 3Dice the onions.
- 4Add onions to a heated pan.
- 5Add onions to a heated pan.
- 6Add onions to a heated pan.
- 7Mince the garlic.
- 8Mince the garlic.
- 9Mince the garlic.
- 10Add the garlic to the pan with onions and saute until fragrant.
- 11Add the garlic to the pan with onions and saute until fragrant.
- 12Add the garlic to the pan with onions and saute until fragrant.
- 13Add Turkish red pepper paste and tomato paste to the pan and mix.
- 14Add Turkish red pepper paste and tomato paste to the pan and mix.
- 15Add Turkish red pepper paste and tomato paste to the pan and mix.
- 16Add dried mint, cumin, and red pepper flakes to the pan and mix.
- 17Add dried mint, cumin, and red pepper flakes to the pan and mix.
- 18Add dried mint, cumin, and red pepper flakes to the pan and mix.
- 19Rinse and drain the red lentils.
- 20Rinse and drain the red lentils.
- 21Rinse and drain the red lentils.
- 22Add the red lentils to the pan.
- 23Add the red lentils to the pan.
- 24Add the red lentils to the pan.
- 25Rinse and drain the coarse bulgur.
- 26Rinse and drain the coarse bulgur.
- 27Rinse and drain the coarse bulgur.
- 28Add the bulgur to the pan.
- 29Add the bulgur to the pan.
- 30Add the bulgur to the pan.
- 31Rinse and drain the short-grain rice.
- 32Rinse and drain the short-grain rice.
- 33Rinse and drain the short-grain rice.
- 34Add the short-grain rice to the pan and mix well.
- 35Add the short-grain rice to the pan and mix well.
- 36Add the short-grain rice to the pan and mix well.
- 37Add 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.
- 38Add 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.
- 39Add 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.
- 40Prepare the spiced butter topping by melting butter in a separate pan.
- 41Prepare the spiced butter topping by melting butter in a separate pan.
- 42Prepare the spiced butter topping by melting butter in a separate pan.
- 43Add mint, paprika, and Turkish red pepper paste to the melted butter and whisk until combined.
- 44Add mint, paprika, and Turkish red pepper paste to the melted butter and whisk until combined.
- 45Add mint, paprika, and Turkish red pepper paste to the melted butter and whisk until combined.
- 46Serve the Ezogelin soup in a bowl.
- 47Serve the Ezogelin soup in a bowl.
- 48Serve the Ezogelin soup in a bowl.
- 49Drizzle the spiced butter over the soup.
- 50Drizzle the spiced butter over the soup.
- 51Drizzle the spiced butter over the soup.
- 52Garnish with fresh parsley.
- 53Garnish with fresh parsley.
- 54Garnish with fresh parsley.
Ingredients
- 2 medium onions
- 2 medium onions
- 2 medium onions
- 8 cloves garlic
- 8 cloves garlic
- 8 cloves garlic
- 2 tbsp Turkish red pepper paste
- 2 tbsp Turkish red pepper paste
- 2 tbsp Turkish red pepper paste
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tbsp dried mint
- 1 tbsp dried mint
- 1 tsp cumin
- 1 tsp cumin
- 1 tsp cumin
- 1 cup red lentils
- 1 cup red lentils
- 1 cup red lentils
- 0.33 cup bulgur
- 0.33 cup bulgur
- 0.33 cup bulgur
- 0.25 cup rice
- 0.25 cup rice
- 0.25 cup rice
- as needed chicken stock
- as needed chicken stock
- as needed chicken stock
- 0.33 stick butter
- 0.33 stick butter
- 0.33 stick butter
- 1 tbsp mint
- 1 tbsp mint
- 1 tbsp mint
- 1 tbsp pepper paste
- 1 tbsp pepper paste
- 1 tbsp pepper paste
- parsley
- parsley
- parsley
Equipment
pancutting boardbowlspoonwhiskserving plate