Ezogelin çorbası: Turkish Soup Made with Lentils and Bulgur
Ezogelin çorbası is a traditional Turkish soup made with lentils and bulgur. It is one of the most popular Turkish soups and a staple of Turkish gastronomy. It symbolizes Turkish hospitality and warmth.
Ezogelin çorbası originates from the Gaziantep region in southeastern Turkey. The name of the soup refers to a historical figure, Ezo Gelin ("bride Ezo"). According to a frequently told story, Ezo prepared this soup for her mother-in-law after she got married and moved to Syria. Because of this story, the soup became a symbol of hospitality, love, and longing for home.
Ezogelin soup is traditionally served hot, accompanied by a slice of lemon. Guests season the soup themselves with lemon juice to their liking. Turkish bread is often served alongside the soup.
In most Turkish households and restaurants, it is served in its unblended form, although there are variations where the soup is partially or completely blended into a smooth consistency after cooking.
I received the soup shown in the photos above as a gift at my favorite Istanbul restaurant, Gaziantep Közde Künefe Kebap Salonu (see "Where to Eat in Istanbul"). One larger portion here usually costs 80 TRY (2 EUR).
Bon appétit!
