Ezogelin Soup

30 mins
Serves 1
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Directions

  1. 1Dice two medium onions.
  2. 2Add the diced onions to a hot pan with olive oil and butter.
  3. 3Mince eight cloves of garlic.
  4. 4Add the minced garlic to the pan with the onions and sauté.
  5. 5Add two tablespoons of Turkish red pepper paste to the pan.
  6. 6Add two tablespoons of tomato paste to the pan and mix.
  7. 7Add one tablespoon of dried mint to the pan.
  8. 8Add one teaspoon of ground cumin to the pan and mix well.
  9. 9Rinse and drain one cup of red lentils.
  10. 10Add the rinsed lentils to the pan.
  11. 11Rinse and drain one-third cup of coarse bulgur.
  12. 12Add the rinsed bulgur to the pan.
  13. 13Rinse and drain one-quarter cup of short-grain rice.
  14. 14Add the rinsed rice to the pan and mix all ingredients.
  15. 15Pour chicken stock into the pan until the pot is filled.
  16. 16Let the soup simmer for 30-40 minutes, stirring occasionally, until the grains are soft and fully cooked and the soup has thickened.
  17. 17Prepare the spiced butter topping by melting one-third stick of butter in a separate pan.
  18. 18Add one tablespoon of mint to the melted butter.
  19. 19Add one tablespoon of paprika to the melted butter.
  20. 20Add one tablespoon of Turkish red pepper paste to the butter and whisk together until combined.
  21. 21Serve the Ezogelin soup in a bowl.
  22. 22Drizzle the spiced butter topping over the soup.
  23. 23Garnish with fresh parsley.

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 medium onion
  • 8 cloves garlic
  • 2 tbsp Turkish red pepper paste (biber salçası)
  • 2 tbsp tomato paste
  • 1 tbsp dried mint
  • 1 tsp ground cumin
  • 1 tsp paprika
  • to taste red pepper flakes
  • 1 cup red lentils
  • 0.33 cup coarse bulgur (cracked wheat)
  • 0.25 cup short-grain rice
  • to taste salt
  • to taste pepper
  • as needed chicken stock or water
  • 0.33 stick butter
  • 1 tbsp mint
  • 1 tbsp paprika
  • 1 tbsp Turkish red pepper paste
  • to taste salt
  • a handful parsley

Equipment

large soup potcutting boardknifefrying panspoonbowlwhiskserving plate

Tips

  • Serve Ezogelin soup with a squeeze of lemon juice, and a drizzle of the spiced butter and enjoy!
  • Stir occasionally while simmering the soup.