Ezogelin Soup Recipe
Ezogelin soup is one of the most loved and probably the most frequently consumed soup recipes in Turkish cuisine. If there is a kind of soup in restaurants that serve home-cooked meals, it is usually ezogelin. If there are two kinds, one of them is definitely ezogelin soup. Honestly, I've never seen anyone complain about it.
But ezogelin soup is often confused with lentil soup. I have witnessed many people who ordered lentil soup and asked if it was lentil soup or ezogelin soup after the soup arrived. However, every time I hear this, I am surprised that the distinction between lentil soup and ezogelin soup is unknown. Besides, the menu already says lentil soup, why should they bring ezogelin?
What is the Difference Between Ezogelin Soup and Lentil Soup?
And although both are made with lentils, they are very different soups. Lentil soup is made with only lentils, while bulgur and rice, or sometimes just one, is added to ezogelin soup along with lentils. While lentil soup is smooth, ezogelin soup is grainy.
It is surprising to me that the grains in a soup that has been drunk dozens of times, while its consistency and even appearance is so different, is not paid attention to. Or do people not look at what is in anything they eat or drink? If so, it's surprising as well as sad. This is nothing out of the ordinary that you ignore, it gets into your body. There is a saying that you are what you eat. Even for this, one must know what he is eating.
Of course, there is also the general cultural dimension of the work. We cannot expect everyone to have an interest in culinary culture. But in my opinion, everyone should at least know the name of the food they eat, and have a (correct) word to say when the subject comes up. People constantly mention that although Turkish cuisine is the best in the world, it has not been introduced to the world, but we do not even know our own cuisine. How can someone who does not know the difference between Karnıyarik and imam bayildi introduce them to the world?
Enjoy the recipe...
- 1/4 cup of red lentils,
- 1/4 cup of rice,
- 1/4 cup of bulgur,
- 1 medium sized onion,
- 1 tablespoon of tomato paste,
- 1 teaspoon of paprika,
- 1 tablespoon of butter,
- 1 tablespoon of oil,
- 6-7 glasses of water,
- 1 teaspoon of flour,
- Salt, mint, thyme.
- Take the butter and oil in a saucepan and heat it,
- Add the finely chopped onion and fry until soft,
- Add paprika and flour and fry for a few minutes,
- Add water and mix,
- When the water boils, add the lentils, bulgur and rice and cook with the lid closed on low heat until they are all soft,
- If it is too thick, add boiling water until you reach the desired consistency,
- Add salt, mint and thyme, mix and remove from the heat.