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Ezogelin çorbası is a classic Turkish soup that is simple yet very delicious. It’s made with pantry staples including red lentils and bulgur. A quick squeeze of lemon would make this soup just perfect, so don’t skimp on it.
If there is one thing I love about Turkish cuisine, it’s got to be the variety of soups and stews. From the popular Turkish red lentil soup (Mercimek corbasi) to yogurt soup (Yyayla corbasi), healthy potato soup, and our favorite ground beef stew, Turkish cuisine has many soups and stews to offer. Today’s recipe is ezogelin corbasi, its story being as captivating as the flavors! Read on to see how this became one of my favorite recipes!
Recipe Highlights: Ezogelin Çorbası
Cultural Influence: Turkish
Primary Cooking Technique: Sauteing and simmering
Suitable for: Dairy-free and vegan
Dominant Flavor Profile: Hearty and savory with a mild heat from Aleppo pepper
The Story of Ezogelin Soup
Ezogelin Çorbası literally mean “Ezo the Bride Soup”. It’s a comforting Turkish dish that carries a beautiful story. Legend has it that Ezo, a bride from southeastern Turkey, created this soup in an effort to win over her demanding mother-in-law.
Over time, her humble yet flavorful creation became a symbol of resilience and warmth, shared in homes across Turkey. Simple, hearty, and packed with flavor, Ezogelin Çorbası is a reminder that the best dishes are often born out of love, tradition, and the need for comfort in life’s toughest moments.
Ingredients
Olive oil: Adds flavor and depth to the soup and helps cooking the vegetables.
Onion: Finely chopped onion gives the soup a lot of flavor and depth.
Tomato paste: Gives the soup both color and flavor without overpowering it. Make sure not to overuse it since tomato paste is pretty dense.
Spices: You’ll need a combination of dried mint, Aleppo pepper, salt and black pepper.
Garlic: Just a few cloves of garlic add a nice touch to the soup.
Red lentils: Adds body and flavor to the soup, making it thick and tasty.
Bulgur: It’s important to use coarse bulgur for this recipe. Coarse bulgur would absorb the liquid and thicken the soup.
Rice: It’s best to use medium or short grain rice so it combines well with the lentil and bulgur.
Liquid: You can use water, chicken or vegetable broth to make this recipe.
How To Make Turkish Ezogelin Soup
Step 1: Prepare the onion
Heat the olive oil in a pot or a Dutch oven over medium high heat. Once translucent, add in the tomato paste followed by the spices. Cook for a few minutes so the tomato paste releases its color and flavor.
Step 2: Add the dry ingredients
Add in the minced garlic, red lentils, bulgur and rice. Stir to combine and cook for a minute. Pour in the water or broth, and bring the soup to a simmer.
Step 3: Cook and serve
Once the soup comes to a simmer, cover and cook for 20 to 30 minutes until the lentils, rice and bulgur are completely cooked. If the soup is too thick, add a bit more water or broth. Divide the soup between serving bowls, top with chopped parsley and add some freshly squeezed lemon juice right before serving.
Recipe Tips
- Make sure to stick to the ratios mentioned in the recipe. Since you’ll be using red lentils, rice and bulgur, it’s important to keep the ratio as is so the soup comes out perfectly.
- Don’t forget the lemon juice, a little bit of acidity takes this soup to a whole new level!
- If you like this ezogelin soup to be a bit spicier, add in a touch of cayenne pepper or crushed red pepper.
- Instead of tomato paste, you can use homemade pepper paste for more color and flavor.
Serving Suggestions
Ezogelin soup can be served with some fresh bread such as pide or my favorite no knead bread. You can also serve some fresh salad such as Middle Eastern chopped salad, Gavurdagi (Turkish tomato and walnut salad) or creamy cucumber salad.
This classic Turkish soup can also be a part of a complete meal with some cacik, pide or karniyarik.
Storage
1. Refrigerating:
Let the ezogelin soup cool completely, transfer to an airtight container and refrigerate for up to 7 days. You can reheat it in a saucepan over medium heat or in the microwave.
2. Freezing:
If you have more than one serving left, divide it among several freezer-safe containers. Make sure to leave room for expansion at the top of the containers. You can keep ezogelin corbasi in the freezer for up to 4 months. Once ready to serve, you can either thaw it in the fridge overnight or dump the frozen soup in a pot, add 1/2 cup water and reheat over medium low heat until thawed and warm.
Frequently Asked Questions
While traditionally this soup doesn’t container any other vegetables beside onion and garlic, you can put your own spin on it by adding some finely chopped carrots or leek.
Yes, this soup doesn’t container meat, egg or dairy, therefore it’s vegan.
Although not traditional, you can use quinoa instead of bulgur or rice if desired.
More Soup Recipes to try
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Perfect Roasted Cauliflower Soup Recipe
Mediterranean recipes
Creamy Chicken Vegetable Soup
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The Best Mushroom Barley Soup Recipe
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Easy Chicken Lentil Soup Recipe
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Ezogelin Soup
Ingredients
- 2 tbsp olive oil
- 1 white onion , chopped
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tsp Aleppo pepper
- 3 cloves garlic, minced
- 1 cup red lentils
- 1/3 cup coarse bulgur
- 1/4 cup short grain rice
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 6-8 cup water , or stock
- 2 lemons, juice of
Instructions
- Heat the olive oil in a pot over medium high heat.
- Saute the onion until golden and translucent.
- Add in the Tomato paste, dried mint and Aleppo pepper. Stir to combine and cook for a couple of minutes so the tomato paste releases its color and aroma.
- Add in the garlic followed by the red lentils, bulgur and rice. Season with salt and pepper and add in the water or stock.
- Bring to a simmer, turn the heat to medium and cover the pot with the lid. Cook for 25 to 35 minutes until the lentils, bulgur and rice are cooked completely.
- Add the lemon juice before serving.
Video
Notes
- You can use water, chicken or vegetable broth to make this recipe.
- If looking for a gluten free option, please use quinoa instead of bulgur.
- Store the leftovers in an airtight container and refrigerate for up to one week. You can reheat ezogelin soup in a saucepan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iโm making this recipe for the second time. We loved this recipe! It reminded us of Turkish cooking. This time Iโm adding half the amount of Aleppo pepper. It was pretty spicy for us the first time but comforting and delicious just the same.
Glad you enjoyed this Rebecca!
Simple to make, but amazing, super comforting and flavorful results. Loved it.
Loved this simple delicious recipe. First time making bulgar will try your Turkish bulgar Pilar next.
I made this soup according to the recipe except I used fresh mint rather than dried. It is simple and delicious. I appreciate vegetarian recipes that are filling and delicious
Glad you liked it John!