Lentil soups are quite common in Turkey. This one is traditionally made with red lentils. However, I prefer the taste of bulgur more with brown or green lentils. For this one, I used French lentils. The peppery taste of French lentils alongside dried mint was simply perfect for this winter soup. To undertake the normal Turkish recipe, just replace French lentils with red lentils. But here I described the Turkish Bulgur Soup recipe.
Soups have a special place in Turkish foods and therefore the meals mostly start with them. In Anatolia, it’s quite common to possess soup to start out the day, especially in winter. This spicy soup is one among my favorites; rich in fiber and protein, very delicious, and straightforward to form. it’s also an excellent example of how we add flavor to our dishes thru spices. Named after the bride “Ezo” who managed to impress her in-laws with this heartwarming soup, this soup is so delicious and straightforward to form that you simply will want to form it all the time! It also freezes alright, so I like to recommend making an enormous batch and freeze some for a heart and soul-warming lunch or supper.
Ingredients of Turkish Bulgur Soup:
|Vegetable Oil||2 tbsp|
|onion, finely chopped||1|
|tomato paste||1 tablespoon|
|pepper paste||1 tablespoon|
|water, to dissolve pepper and tomato paste||2 tablespoons|
|dried mint||1 and ½ tablespoon|
|chili powder||¼ tablespoon|
|lentils, I used red||½ cup|
|A few sprigs of fresh mint||for garnish|
|lemon when serving||1 when serving|
- Saute onion in vegetable oil.
- Mix tomato paste and pepper paste with 2 tbsp water and pour it into the pot.
- Add dried mint and chili. Stir.
- Wash lentils and bulgur well and add them into the pot. Stir for a couple of minutes.
- Pour 7 cups water and let it boil.
- Bring it to the bottom heat and boil for a half-hour in order that all flavors combine well.
- Serve hot with fresh mint on the highest.
- Squeeze a lemon in your bowl when having this soup.
Turkish Ezogelin Soup With Red Lentils, Bulgur, and Rice:
‘Ezogelin’ (EZ’-oh gel-EEN’) soup maybe a hearty and delicious Turkish soup made with red lentils, rice, bulgur, pepper paste, and Turkish spices. It comes from the southeastern region of Turkey, and it is a great example of Turkish regional cuisine.
‘Ezogelin’ soup is analogous to Turkish red soup, but it’s not strained through to form a smooth, creamy texture. The rice and bulgur are left whole or to cook within the soup, giving it a singular texture.
|Onion (very finely chopped)||1|
|Red lentils||1 1/2 cups|
|Large grain rice||1/2 cup|
|Coarse bulgur||1/4 cup|
|Flour||1 large tablespoon|
|Sweet red pepper paste (or tomato paste)||2 tablespoons|
|Beef stock||8 cups|
|Hot red pepper flakes (more or less, to taste)||1 teaspoon|
|Dried mint (more or less, to taste)||1 teaspoon|
|Slice of lemon||for garnishing|
- Gather the ingredients.
- Melt 3 tablespoons of the butter or margarine during a large, covered saucepan.
- Add the onion, and fry until it becomes translucent and really tender.
- Next, add the flour, and stir until bubbly. take care to not let the flour brown or burn.
- Mix the pepper or tomato paste with 2 tablespoons of water, then increase the flour.
- Stir until well combined.
- Next, slowly add the beef broth while stirring.
- Continue stirring the mixture over high heat until it involves a boil.
- Wash the red lentils, rice, and bulgur together during a fine wire strainer until the water runs clear.
- Add them to the boiling mixture.
- Add the salt, then reduce the warmth, and canopy the pan.
- If you’re using bouillon, you’ll get to reduce the added salt.
- Let the soup slowly simmer until the rice and bulgur are very soft and therefore the lentils have fallen apart after about 20 minutes.
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