Ezogelin Çorbası

On cold days, there's nothing better than a hot bowl of soup to warm us up. That's where tangy and spicy Ezo Gelin Soup comes in. It's our go-to for comfort and warmth. 

Turkish cuisine is rich with comforting soups. Beyond Ezogelin Çorbası, there's Yayla Çorbası, a creamy yogurt and rice soup with a hint of mint. Mercimek Çorbası, a simple yet hearty red lentil soup, is a household favorite. And for something classic, Domates Çorbası offers a rich and soothing tomato soup experience.

These top four Turkish soups are favorites for many. You'll usually find them in large pots at Turkish lokantas (local restaurants), ready for you to choose your favorite one.

What is Ezogelin Çorbası?

Ezo Gelin, pronounced as "Eh-zo Geh-lin," is a traditional Turkish soup. It's named after a famous Turkish bride, Ezo Gelin, known for her cooking.

The word "çorba," which means soup in Turkish, is pronounced as "chor-bah." So Ezogelin Çorbası means the soup made by Ezo the bride.

This soup made with red lentils, bulgur wheat, and rice. These ingredients make it thick and filling. Spices like mint, paprika, and pepper add a unique taste.

Ezogelin Çorbası is a reddish-orange color and has a smooth texture. It's often eaten with a squeeze of lemon juice for extra flavor.

It is a staple at Turkish kebab restaurants (served as a starter) or lokantas (served as a meal).

What is The Story Behind it?

Ezo Gelin Soup is named after "Ezo the Bride," a woman from Gaziantep, Turkey. Ezo was known for her beauty and her excellent cooking skills.

The story goes that Ezo created this soup to impress her mother-in-law during a time of poverty. She wanted to make something nourishing and flavorful with what she had in her kitchen. 

Using simple ingredients like lentils, bulgur, and spices, she made this delicious soup. It is a beloved dish in Turkey today, representing Ezo's legacy and the importance of making the best out of what we have.

Ezogelin Soup vs Turkish Lentil Soup

Is Ezo Gelin Corba the same as Turkish Lentil Soup (Mercimek Corba)? 

No, it is not! 

While both soups have red lentils, they're quite different in taste and texture.

Ezo Gelin is a thicker soup made with red lentils, bulgur, and rice. It is NOT blended. Also, it's seasoned with unique spices like mint and red pepper flakes (pul biber) or paprika. It's hearty and has a bit of a spicy kick to it.

On the other hand, Mercimek Çorbası, the Turkish Red Lentil Soup, is simpler. It's usually smoother and made mainly with red lentils, onion, potatoes and carrots. Spices like red pepper flakes and mint are optional. It's more of a pureed soup and has a gentler flavor compared to Ezo Gelin.

So Ezogelin Çorbası is all about being hearty and rich with spices, while Mercimek Çorbası is loved for its simplicity and smoothness.

About The Ingredients

Here are the list of what we need to make this authentic Turkish bride soup:

• Olive Oil (or Vegetable Oil) and Butter: We start with these for cooking the onions. They add a rich flavor.
• Onion and Garlic: These are the base. They give the soup a nice, savory taste.
• Tomato Paste (Domates Salçası): It adds color and a bit of tanginess. We sometimes add about a teaspoon of Turkish red pepper paste (biber salçası) too. It gives a nice smoky and tangy flavor. So if you can find it at your grocery store, give it a try.
• Dried Mint: A must in this soup. It brings a unique, refreshing flavor.
• Red Pepper Flakes: Another essential. It adds a little heat. We use Turkish pul biber, but any chili flakes work fine. 
• Cumin, Salt, and Pepper: These season the soup and enhance all the other flavors.
• Red Lentils: We use whole red lentils. They are really popular in Turkey, but split red lentils work fine too. They thicken the soup and make it hearty.
• Bulgur: We prefer coarse bulgur wheat, but any type is okay. It adds a nice texture and nutty flavor.
• Rice: We use long grain, but any rice works. It helps thicken the soup too.
• Water: We use water, but you can use vegetable stock or chicken stock for more flavor.
• Lemon Juice: Added at the end, it gives a fresh, zesty finish.

How To Make It

Be sure to see the recipe card below for the full ingredients list & instructions!

Our Ezogelin soup recipe is made in one pot and very straightforward.

Start with the Base:

1. Heat the olive oil and butter in a large pot over medium heat. Add the diced onion to the pot. Sauté the onion until it becomes translucent, which usually takes about 5 minutes. Stir in the chopped garlic and cook it for about 30 seconds. You'll know it's ready when you can smell the garlic's fragrance.
2. Add the tomato paste next. Cook it for about a minute, stirring it constantly. Now, add all your spices: dried mint, red pepper flakes, cumin, salt, and pepper. Stir everything well so the spices are evenly distributed.

Incorporate Lentils, Bulgur, and Rice:

3. Put in the red lentils, bulgur, and rice. 
4. Cook these for a few minutes, stirring frequently. This helps to coat them in the flavors and start the cooking process.

Add Water and Cook:

5. Pour water (or stock, if you prefer) into the pot. Increase the heat to bring the soup to a boil.
6. Once it's boiling, reduce the heat to medium-low. Let the soup simmer (uncovered) until everything is tender and the soup has thickened. This should take about 20-25 minutes. Just before serving, stir in the lemon juice.  

Our Tips

• Rinsing Lentils: Always rinse your red lentils before adding them. This helps to remove any debris.
• Keep an Eye on the Heat: After bringing the soup to a boil, make sure to reduce the heat. A gentle simmer is key to cooking the lentils and rice without burning them.
• Stirring the Soup: Stir the soup occasionally as it simmers. This helps to prevent the ingredients from sticking to the bottom of the pot. 
• Checking the Texture: The soup should be thick, but not too dense. If it's too thick (depending on the type of lentil, bulgur or rice), add a little more water or stock to reach your desired consistency.

What To Serve it With

Ezo Gelin Soup is a meal in itself, but pairing it with the right Turkish sides can elevate the whole experience. Here's what we usually serve it with:

1. Bread: A crusty loaf of bread or warm Turkish flatbread like Ramazan pidesi or bazlama is perfect for dipping into the soup. The bread soaks up the flavors beautifully. Also, our yeastless bread or no flour cornbread would make a nice match.
2. Pastries: Serve it with a type of savory Turkish pastries like börek or pogaca. They make an amazing lunch or dinner together.
3. Salad: A simple, fresh Turkish salad like coban salatasi with a light tangy dressing complements the richness of the soup.
4. Yogurt: A dollop of plain Turkish yogurt on top of the soup or served on the side can be delightful. It brings a creamy and cooling element to the dish.
5. Pickles: Turkish pickles add a nice, tangy contrast to the warm and hearty soup.
6. Lemon Wedges: Offering extra lemon wedges lets everyone adjust the tanginess of their soup to their liking.
7. Desserts: To end your meal with something sweet, we recommend either Turkish rice pudding sutlac, irmik helvasi or revani. Check out our favorite Turkish Desserts to get more ideas.

Storing & Reheating

Ezo Gelin is just as good the next day, if not better, when the flavors have had more time to meld. Here's how we handle storing and reheating:

Storing the Soup:

1. Refrigerate:Let the soup cool to room temperature before storing. Transfer the cooled soup into an airtight container. It can be stored in the refrigerator for up to 3-4 days.
2. Freeze for Longer Storage: If you want to keep the soup longer, it freezes well. Pour it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.

Reheating the Soup:

1. Thaw if Frozen: If the soup is frozen, let it thaw in the fridge overnight.
2. Stove Top Reheating: Warm the soup in a pot over medium heat. Stir occasionally to ensure it heats evenly. If the soup seems too thick, you can add a little water or broth to thin it out.
3. Microwave Reheating: For a quicker option, reheat it in the microwave. Use a microwave-safe bowl, cover it with a lid or microwave-safe wrap, and heat in short intervals, stirring in between

Frequently Asked Questions

More Turkish Soups

If you love easy Turkish recipes like this one, you might want to see our following soup recipes too:

• Turkish Red Lentil Soup
• Tarhana Soup
• Tomato Rice Soup
• Yogurt Soup
• Turkish Tomato Soup
• Şehriye Çorbasi (Turkish Orzo Soup)

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Ezogelin Çorbası

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Ezogelin Soup is a traditional Turkish soup made with red lentils, bulgur, rice, and a mix of spices like dried mint and red pepper flakes. It's hearty, flavorful, and has a comforting, slightly spicy taste. This soup is often enjoyed as a filling meal in Turkey.

• Author: Zerrin & Yusuf
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Lunch
• Method: Cooking
• Cuisine: Turkish

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried mint
• 1 teaspoon red pepper flakes (pul biber)
• 1 teaspoon cumin
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 cup red lentils (200 g)
• 2 tablespoons bulgur (30 g)
• 1 tablespoon rice (15 g)
• 6 cups water
• 1 lemon, juice only

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Instructions

1. Prepare the Base:

• Start by heating olive oil and butter in a large pot over medium heat. This combination of oil and butter will add richness to the soup.
• Once the oil and butter are warm, add diced onions to the pot. Sauté the onions until they become translucent and soft. This usually takes about 5 minutes.

2. Add Garlic and Tomato Paste:

• Introduce chopped garlic to the pot. Cook it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it.
• Next, add the tomato paste. Cook for about a minute, stirring constantly to prevent sticking. The tomato paste will deepen in color and flavor.

3. Incorporate Spices:

• Now, it's time to add the spices and salt. Stir them in well to evenly distribute throughout the onion and tomato mixture.

4. Add Lentils, Bulgur, and Rice:

• Add the red lentils, bulgur, and rice to the pot. Stir these ingredients constantly and cook for a few minutes. This step ensures they are well coated with the flavorful base.

5. Cook the Soup:

• Pour water into the pot to cover all the ingredients. Increase the heat to bring the soup to a boil.
• Once boiling, reduce the heat to medium-low. Allow the soup to simmer until the lentils, bulgur, and rice are tender and the soup has thickened. This process should take about 20-25 minutes.

6. Finishing Touches:

• After the soup has finished cooking and reached the desired consistency, stir in the lemon juice. This adds a fresh, bright note to the dish.

7. Serve:

• Serve the soup hot. Garnish each bowl with additional spices like dried mint and red pepper flakes for an extra burst of flavor and color.

Notes

1. Rinsing Lentils: Always rinse your red lentils before adding them. This helps to remove any debris.
2. Keep an Eye on the Heat: After bringing the soup to a boil, make sure to reduce the heat. A gentle simmer is key to cooking the lentils and rice without burning them.
3. Stirring the Soup: Stir the soup occasionally as it simmers. This helps to prevent the ingredients from sticking to the bottom of the pot.
4. Checking the Texture: The soup should be thick, but not too dense. If it's too thick (depending on the type of lentil, bulgur or rice), add a little more water or stock to reach your desired consistency.
5. Storing the Soup: Let the soup cool to room temperature before storing. Transfer the cooled soup into an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep the soup longer, it freezes well. Pour it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
6. Reheating the Soup: If the soup is frozen, let it thaw in the fridge overnight. Warm the soup in a pot over medium heat. Stir occasionally to ensure it heats evenly. If the soup seems too thick, you can add a little water or broth to thin it out. For a quicker option, reheat it in the microwave. Use a microwave-safe bowl, cover it with a lid or microwave-safe wrap, and heat in short intervals, stirring in between

Nutrition

• Serving Size:
• Calories: 1211
• Sugar: 10.3 g
• Sodium: 2373.2 mg
• Fat: 45.2 g
• Carbohydrates: 162.2 g
• Fiber: 27.4 g
• Protein: 52.4 g
• Cholesterol: 30.5 mg