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Soup of Ezogelin - Turkish Soup

Ezogelin Soup Recipe


We are proud to present the essential, fragrances of Anatolia, a recipe cherished for thousands of years in Turkish cuisine. 

It is super practical, a great fighter against illnesses, delicious and nourishing. It goes well with Turkish Pide (bread), a drop of lemon juice and a bunch of loved ones to share with.

The name is given by the original chef Ezo Gelin (Bride Ezo) who used to live in an ancient city in Turkey called Gaziantep.


For How Many?

6 People

Preparation Time


Cooking Time




To serve with:

 (You can purchase all the ingredients from our shop straight away.)

Buy all the ingredients

Cooking Tip

If you don't like to have your soup with bits, you can blend the whole soup before you serve it.

How to cook?

  1. Heat the water in a large pot. Wash and drain the red lentils, rice and the bulgur and then put them into the pot. And add the salt as well.

  2. Keep them on the fire (low heat) for about 35 min till they get quite soft.

  3. Chop the onions into small pieces and melt the butter in a small saucepan. Add the onions and the paprika paste and fry for 2mins.

  4. Add the mint to the sauce and simmer it till they get properly mixed and then take the saucepan off the fire.

  5. Add the sauce to the pot with grains and stir for a couple of minutes and leave it for another 10min (low fire).

  6. You can start serving with lemon juice and chilli pepper by sharing with your loved ones...

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