Ezogelin Çorbası

Ezogelin Çorbası is a traditional Turkish soup made primarily from red lentils and bulgur wheat, which work together to create a thick, flavorful broth. It also features tomato paste, dried mint, and butter for a rich, savory base. It is a staple comfort food often served in Turkish households.

According to Anatolian legend, the soup was invented by a woman named Ezo, whose tragic life and marriages inspired the dish. Because red lentils and bulgur are seen as symbols of fertility and prosperity, the soup became a traditional staple to serve at weddings. It is meant to bring good luck to the bride.

If your soup is too watery, you can let it simmer uncovered for a few extra minutes so the excess liquid evaporates. The natural starches in the red lentils and bulgur will continue to break down and thicken the broth as it cools. Alternatively, you can blend a portion of the cooked lentils and stir them back in.

The soup is traditionally garnished with a drizzle of warm butter infused with dried mint and red pepper flakes, often called a "nane yağı" sauce. This hot oil is poured over the soup right before serving to release the herbs' aromas. A squeeze of fresh lemon juice is also commonly served on the side.