Ezogelin Çorbası

A warming red lentil and bulgur soup with tomato paste, dried mint, and paprika, named after a bride of legend.

Ingredients

• 600g ground lamb
• 300g bulgur wheat
• 2 tsp minced garlic
• 1 tsp cracked black pepper
• 2 tbsp unsalted butter
• 200g green peppers
• a handful of fresh mint, chopped
• butter-fried pita, for serving
• 400ml beef stock
• 1 1/2 tsp ground sumac
• 200g eggplant
• a drizzle of pomegranate molasses

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the finely chopped red onion and sliced scallions gently until soft and fragrant.

2. 2

   Stir in the Aleppo pepper and ground sumac, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and red onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 30 mins.

6. 6

   Stir in the yufka pastry and continue simmering for a few minutes more, until heated through.

💡 Tips