Bulgur and lentil soup is a traditional Turkish dish, which must be cooked by a bride before wedding, this tradition is about 100 years old. It is considered a symbol of future family well-being, although, according to legend, it was invented by a very unhappy in marriage Turkish girl named Ezo. The first time she was given in marriage against her will and the marriage lasted only a year, the second time to faraway Syria where she was disliked by her mother-in-law. The poor girl made this soup to remind her of her home and her mother. Maybe we should rename it āmother-in-lawās soupā so that poor girls donāt die of grief, like it happened to Ezo?
We will need:
We will need:
2 liters of water or broth,
One large onion,
150 grams each of red lentils and bulgur,
2-3 fresh tomatoes or 70g of tomato paste,
olive oil,
pepper,
mint,
paprika,
salt.
Method of preparation:
Method of preparation:
Cook bulgur not washed and washed lentils in broth until soft, along with a few peppercorns. Fry chopped onion in olive oil, add tomatoes chopped in blender, stew, put the mass into the soup. Sprinkle with paprika, salt. Serve with mint leaves or dried mint . Keep in mind that bulgur triples in volume when boiled. You can make this soup with meatballs.
What are the main ingredients and flavors of Turkish Bride Soup Yezo Ćorbasi?
What are the main ingredients of Turkish Bride Soup Yezo Ćorbasi and how is it traditionally prepared?