Ezo Gelin Corbasi - Comfort Soup from Turkey

Winter is upon us and the best time to enjoy hot, comforting soups. I thought this is the best time to share my favourite soup and porridge recipes. I want to start with Ezo Gelin, a famous Turkish soup made of red lentils and bulgur and a very close cousin of Pakistani Daal Dish (lentil soup). Do keep in mind that both Ezo Gelin and Lentil soup are different because Ezo Gelin is made with lentils and bulgar (sometimes also rice), while lentil soup is made with just lentils.

Ezo Gelin Corbasi has a sad, but interesting story behind it. It is known as bride soup and in some places daughter-in-law soup. Ezo was a real person who lived in the southeastern part of Turkey, close to the Syrian border, in the early 20th century. She had two miserable marriages and died in Syria, homesick. There are films based on her hard, unfortunate life. Apparently, in her second marriage, she created this soup especially to cheer up her mean mother-in-law but it didn't work out for her.

Coming back to the present, the soup is a winner for not only me but loved and consumed frequently by Turkish people. Considering how much my country has started admiring Turkish culture and people thanks to the Turkish historical tv series Dirilis: Ertugrul and Kuruluş: Osman, this soup is something to try for sure. Delicious, hearty flavours, warm spices and fulfilling. It has a somewhat grainy texture which feels good when you chew and sip together.

I am making the version where both rice and bulgar are used, I prefer using brown rice because it adds more texture and complexity to the dish.

Ezo Gelin Soup Ingredients

• 2 cups Red Lentils (soaked beforehand)
• 1/2 cup Bulgur (Soaked beforehand, it's cracked wheat, also known as Gundam in Urdu) 
• 1/2 cup brown rice
• 1 big onion
• 2 tablespoon tomato paste
• 2 cups chicken stock
• 1 teaspoon cumin seeds
• Salt to taste
• Crushed red pepper to taste
• Dried mint leaves for garnishing
• 2 tablespoon Olive Oil (you can use butter for a richer taste)
• 1.5 litres of water

Ezo Gelin Soup Recipe Directions

Peel and Chop onion. Heat Olive oil in a skillet and add the chopped onions.

Cook onions until glassy and then add the cumin seeds and cook a minute longer while stirring.

Add the tomato paste and cook for 5 more minutes before adding water. Bring water to boil and then add two Knorr chicken cubes. Drain the pre-soaked red lentils and bulgur, add to the skillet. Cook on high heat for 5 minutes then cover the skillet, lower the heat and let the soup cook further for 45 minutes to an hour. Check occasionally to make sure water doesn't dry out.

After the soup is almost done add salt and crushed red pepper. Cook for 5 more minutes and then turn off the heat. Add dried mint leaves and stir.

Serve hot with bread, halved lemons and enjoy. I have also enjoyed this with crispy pita bread.