Ezogelin (Turkish Bride’s Soup)

The traditional Turkish “bride” soup is fed to new brides, right before their wedding, I wonder why lol.



  • 30g          butter
  • 1               onion, finely chopped or diced
  • 1 tbsp      sumac (optional)
  • 75g           red lentils
  • 2 tbsps    tomato puree
  • 3 or 4      cloves garlic, finely chopped or minced
  • 40 fl oz    water
  • 75g           bulgur wheat
  • 1 tsp         mild  chili paste
  •  salt
  • 2 tsps       cayenne pepper
  • 2 tsps       dried mint


  • Heat the butter in a large saucepan, add the onions and fry until golden brown. Halfway through,add the garlic.
  • Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil, mixing well then reduce the heat and cook for about 20 minutes.
  •  Add the cayenne pepper and dried mint. Mix well and continue to cook for a further 10 minutes or until the lentils and bulgur is soft. Serve immediately.


Cooking Time: 30 minutes



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Filed under Sides and Snacks, Turkish

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