The Soup of the Bride Ezo – Ezo Gelin Corbasi – Turkey

(*) Ingredient available in Turkish grocery stores.

1. select the lentils, pour into a sieve, cool, rinse and drain. Also put the bulgur in a sieve, rinse and drain. Remove the skin from the onion and dice it.

In a soup pot, melt half of the butter and sauté the onion cubes until translucent. Add the lentils, bulgur, paradeis pulp, paprika paste and salt. Stir everything and pour the water. Cook the soup for about 45 minutes on medium heat. Stir frequently.

Cool the soup briefly and strain through a sieve. 4.

Pour the soup back into the pot. If necessary, add more water. Bring to the boil again, season with salt and season with pepper.

Melt the remaining butter in a small pan. Sprinkle in the mint and stir through. Stir the mixture into the soup.

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