When it’s time for Ezo Gelin Soup nothing can stand in the way. It is a warming tasty soup, which has an interesting story. This recipe is of a richened Ezo Gelin soup commonly served on the dinner tables of the East Black Sea region in Turkey.
Ingredients
- 1 cup of red lentils
- 1 tablespoon of rice
- 1 tablespoon of bulghur (Boiled And Pounded Wheat), this is a kind of wheat common in
- Turkey if you can’t find it you can use rice.
- 1 tablespoon of white flour
- 1 middle sized carrot, finely grated
- 1 middle sized onion, finely chopped
- 1 middle sized tomato, finely chopped
- 2 bell peppers, finely chopped
- 1 tablespoon of chopped fresh mint
- 1 tablespoon of chopped fresh parsley
- 1 piece of middle sized garlic
- 1 tablespoon of butter or olive oil
- 1 tablespoon of red pepper paste or tomato paste
- A pinch of black pepper
- A pinch of dried red pepper
- 1.5 lt (7.5 cups) of boiled water
- Salt
Directions
- Heat the white flour in a large soup pot until you smell the flour.
- Add the oil or butter and keep stirring.
- Add the chopped onions and grated carrots, and let it cook for 5 minutes.
- Then add the chopped tomatoes and peppers.
- Wash the lentils and add to the pot. Also add mint garlic, black pepper, dried red pepper, and pepper paste.
- Now you can add the boiled water, and salt according to your taste. If you like your soup thin you can add more water. Leave it to boil.
- 15 minutes later add the parsley and mint and cook for 5 more minutes. Your soup is ready, enjoy!
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