Reviewed: Apr. 21, 2012

This is ezogelin soup, a traditional Turkish soup that was supposedly invented by an unhappy bride (gelin). Here in Turkey, it can be thrown together with basic ingredients found in any kitchen. This version tastes exactly like the soup you'll get at a family dinner or a kebap shop. Ezo the bride probably peeled and chopped her own tomatoes, but in this recipe the canned version works just as well. For a more robust taste, try sauteeing the tomato paste with the vegetables for a couple minutes before adding the chicken stock. Watch it closely at the end as the grains might soak up too much liquid and start sticking to the bottom. Also, crushed red pepper flakes are more traditional than cayenne pepper. Sprinkle on top and add a sprig of mint and a lemon wedge on the side for restaurant-style service.

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Reviewer:

devon521

Reviewed: Apr. 1, 2012

This is amazing!! I doubled the onion and garlic; used double the stock and 1 lb of lentils. I didn't have rice so used 1/2 c bulgar. no diced tomatoes either so use about 1/3 c tomato paste. doubled cayenne and paprika - superb! I didn't even wait to blend it, just broke off some hearty chewy bread and dug in. This rivals the soup I discovered in a Turkish restaurant in Cleveland.

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Reviewer:

DZALAR

Reviewed: Mar. 31, 2012

Absolutely delicious and bright. I added only 1/4 tsp cayenne which was perfect for my tastes, and I used two cloves of garlic. It looked so good unblended (and the photo in the recipe is unblended) that I tasted it blended and not blended. I don't see the need to blend this unless you prefer the texture, but it tasted better and had better texture to me unblended. I will make this again, so easy and delicious!

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Reviewer:

Meredith

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Cooking Level: Intermediate

Living In: Bethesda, Maryland, USA

Reviewed: Mar. 19, 2012

I loved this recipe, I had a cold and the cayenne pepper really cleared me up. I didn't have any tomato paste so i used some of the juice from the canned tomatoes and I used brown rice because I don't eat white rice. If you do use brown rice I would recommend using a bit more so it still resembles soup at the end of cooking. I have found that I need to add water to every reheat to give it a soup consistency again.

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Reviewer:

Shalvie

Cooking Level: Expert

Reviewed: Mar. 16, 2012

Heat: recipe starts with High heat and gives no clarification for the steps thereafter. Result: burned soup 30 minute cooking: recipe gives no indication of covered or uncovered or partially covered. Result: unable to achieve required consistency. Spices: Use 1/4 or 1/2 tsp paprika to start with. Skip the cayenne. Spices are a supplement or an enhancer - not an overpowerer. If you've ever been to New Orleans, you'll know what I'm talking about as they (generally) know how to use the hot spices appropriately.

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Reviewer:

jklozowski

Reviewed: Mar. 10, 2012

I highly recommend this extremely healthy, hearty, and delicious soup. Make exactly as stated. If you are sensitive to spicy food watch the amount of Cayenne and Parika you use. We like the kick so no changes here! This filling soup is perfect to warm you on a cold day.

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Reviewer:

shelle

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

I eliminated the oil, used water instead of stock, and changed the bulgar to couscous. I added the couscous just 5 minutes before serving. This smelled delicious and tasted great! Thanks for a wonderful recipe!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 23, 2012

I am in Turkey right now, learning how to make Turkish dishes and found this one. It has been a hit so far in my family especially with my husband. Says it tastes like something you would find in a restaurant. I love it too because I always seems to have these ingredients on hand.

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