Ezogelin Corbasi (Ezogelin Soup)

Ezogelin Corbasi (Ezogelin Soup) is a spicy and buttery legume soup made with lentils, bulgur, rice, stock, and tomato paste.

This hearty and absolutely delicious soup is a Turkish cuisine favorite, especially during the cold winter days.

And the good news is that it is quite an effortless recipe and takes no time to prepare.

Jump to:

• Where does Ezogelin Soup Come From?
• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Top Tips From the Chef
• What to Serve with Ezogelin Corbasi?
• Recipe FAQs
• Related Recipes
• Ezogelin Corbasi (Ezogelin Soup)

Ezogelin Corbasi (Ezogelin Soup) is one of the most popular soups in Turkey, a great example of Turkish regional cuisine.

If you have ever been to a Turkish restaurant, the chances are that you've already come across this soup.

It is typically served with Turkish flatbreads such as Bazlama - Turkish Flatbread or Greek Pita Bread, butter and chili sauce, and lemon wedges on the side.

Traditionally in Turkey, a meal starts with soup.

And this lightly spiced soup is definitely one of the most popular options and the nation's favorite!

It's also common to have this soup in the morning for breakfast, and it is a popular hangover cure for many.

Where does Ezogelin Soup Come From?

According to legend, the soup is named after a woman named Ezo who lived in the southeastern Turkish city of Gaziantep in the early 20th century.

Ezo was known for her beauty, and she married several times throughout her life.

Each time she moved to a new town with her husband, she would create a new recipe for soup using local ingredients.

The story goes that Ezo created the recipe for Ezogelin soup during her second marriage while living in the town of Sanliurfa.

The soup was said to be so delicious that it became famous throughout the region, and it eventually became known as Ezogelin soup in honor of its creator.

While the exact origins of the soup are unclear, it is believed to have originated in southeastern Turkey and is now a popular dish throughout the country.

Why This Recipe Works?

• You can have Ezogelin Corbasi as a starter (as Turkish people like to do) or it can also make up a perfect quick weekday meal on its own served with a bowl of green salad on the side.

• Ezogelin Corbasi is quite filling and indulgent!

• You can safely store the leftovers in the freezer for up to 3 months or in the fridge for up to 5 days.

• It's a very simple recipe to follow with step-by-step pictures and instructions.

• This Ezogelin soup freezes beautifully.

Ingredients and Substitutes

Bulgur Wheat

It is a staple in Turkey, Middle Eastern, and Mediterranean countries.

Bulgur is made from cracked parboiled wheat and it is available in a range of grinds, typically fine, medium, coarse, and extra coarse.

You can use any size of bulgur for this soup.

• Red lentils - These lentils are split and cook quickly. They’re great for making soup or dal and have a sweet and nutty flavor. They are widely used in Turkish cooking.

• Rice - It gives a creamy texture to the soup. Use any type of short-grain rice you have in your cupboard.

• Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. You can use garlic powder or granules instead although I strongly suggest using fresh ones. Peel and roughly chop before adding to the soup.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops or buy it online from Amazon .

• Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often with my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.

• Vegetable stock or Easy Chicken Stock (Bone Broth) - For the best results, always try and use homemade or a good quality stock for your dishes. If using store-bought stock, check the seasoning before adding salt to your dish. Use Basic Homemade Vegetable Stock if you want to make this delicious soup vegan-friendly.

Step-by-Step Instructions

This delicious and comforting soup doesn't take long to prepare and there are a few easy steps that you need to follow to achieve the best results:

Prepare the Soup Base

Heat a saucepan on medium heat and sauté the onions with olive oil until soft.

Add garlic and sauté for a few minutes.

Garlic burns quickly so make sure you stir continuously after adding the garlic.

Stir in the tomato and pepper taste and cook for a few minutes.

You can omit the pepper paste and add an extra ½ tbsp tomato paste if you don't have it in your fridge but I like the distinctive taste of it in this soup.

Add red lentils among with the black pepper, chili flakes, and salt.

Cook for a few minutes then add the bulgur and rice.

Cook the Soup

Pour in the vegetable stock or chicken stock and stir well to combine.

Bring it to a boil and turn the heat down, simmer gently with the lid off for about 35 to 40 minutes until the legumes are softened.

Blitz

Remove the pan from the heat and then blitz the soup with a stick blender.

The consistency of the soup is not meant to be smooth, therefore do not over-blitz it.

It should have granules of cooked legumes.

If the consistency of the soup seems too thick, add more liquid and boil for another minute until combined.

If the soup is too thick, then boil it for another 5-10 minutes to reduce the liquid.

Garnish and Serve

To prepare the garnish, melt the butter (or olive oil) in a small saucepan and add the chili or paprika and mint.

Gently sauté for a few minutes, then pour in the soup.

Give it a good stir and serve in bowls with a piece of nice crusty bread and a lemon wedge on the side.

A bit of lemon juice in this soup makes a huge difference, and adds a great flavor!

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

• Use vegetable stock or water, and replace the butter with olive oil for the chili-mint garnish on the top to turn this delicious soup vegan-friendly.

• If the consistency of the soup seems too thick, add more liquid and boil for another minute until combined.

• Garlic burns quickly so make sure you stir continuously after adding the garlic.

• If Ezogelin Soup is too runny boil it for another 5-10 minutes to reduce the liquid.

• The consistency of the soup is not meant to be smooth, therefore do not over-blitz it.

What to Serve with Ezogelin Corbasi?

This soup is warm with spices and very comforting, especially for winter nights.

You can serve it with some Turkish flatbreads such as Bazlama (Turkish Flatbread), Greek Pita Bread, or Gozleme (Turkish Pancakes).

This hearty soup also pairs perfectly with boreks such as Potato Borek, Spinach and Feta Pie - Ispanakli Peynirli Borek, or Turkish Rolls (Sigara Boregi).

Recipe FAQs

Related Recipes

For more delicious and cozy soup recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delightful and warming Ezogelin Soup (Ezogelin Corbasi) as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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