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Turkish Bride Soup Yezo Ƈorbasi

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 ā€œmother-in-lawā€™s soupā€ so that poor girls donā€™t die of grief, like it happened to Ezo?

We will need:

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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:

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.

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John Techno

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Comments: 2
  1. Cambria

    What are the main ingredients and flavors of Turkish Bride Soup Yezo Ƈorbasi?

    Reply
  2. David Baker

    What are the main ingredients of Turkish Bride Soup Yezo Ƈorbasi and how is it traditionally prepared?

    Reply
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