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Turkish Red Lentil, Bulgur, and Mint Soup… Ezo Gelin Corbasi

November 18, 2010 By Valerie

This is a recipe for a lentil soup I found in Clifford A. Wright’s cookbook, The Best Soups in the World.

This is a popular Turkish soup, often made during the cold Mediterranean winter months. I thought with the recent snowfall, now would be a perfect time to try this recipe.  He explains how this soup is known as the bride’s soup, ezo gelin corbasi, because it is made for the soon-to-be-married young maiden.

“Originally from southeast Anatolia, the origin of this soup is attributed to an exceptionally beautiful woman named Ezo, who lived in the village of Dokuzyol near Gaziantep in the early 20th c. Legend has it that Ezo, with her rosy cheeks and black hair, was admired by travelers along the caravan route who stopped to rest in her village. Many men longed for her hand in marriage and Ezo’s family hoped to secure a worthy match for their daughter. Unfortunately, Ezo the bride (gelin), didn’t have much luck when it came to finding marital bliss. Her first husband was in love with another woman and she divorced him on grounds of maltreatment. Her second marriage took her to Syria where she became homesick for her village and had to deal with a difficult mother-in-law who couldn’t be pleased. It is for her, the story goes, that Ezo created this soup. After bearing 9 children, poor Ezo died of tuberculosis in the 1950s and has since become a Turkish legend, depicted in popular films and lamented in folksongs. Her name lives on in this popular soup, which is now traditionally fed to brides to sustain them for the uncertain future that lies ahead.” 04/2006 Dilek Barlow

I found all of the ingredients for this recipe locally. I picked up the red lentils at Dan and Becky’s Market in Cokato. If you haven’t been there, I would recommend you make the short trip. They carry a wide variety of “pantry” foods and fresh produce at their 10 acre farm. I had trouble finding dried mint locally, so I substituted fresh mint.

Red Lentils from Dan and Becky's market in Cokato
Red Lentils from Dan and Becky’s market in Cokato

Lentil and Mint Soup

1 cup red lentils (rinsed)

2 quarts vegetable broth (substitute veal or chicken)

1 medium-large onion, grated

1/2 cup medium or coarse bulgur (#3 or#4), rinsed

1/4 cup unsalted butter

1 T tomato paste diluted in 1/4 cup water

Salt to taste

1 t hot or sweet paprika

1 T dried mint

Cazuela boiling soup...
Cazuela boiling soup…

In our Clay Coyote Cazuela, add the lentils, broth, onion, bulgur, butter, tomato paste, and salt. Bring to a very gentle boil over high heat, about 5 minutes, then reduce heat to very low and cook until the lentils and bulgur are tender and the soup has a creamy consistency, about 1 hour. Stir in paprika and mint, cook 5 more minutes, and serve in a stoneware soup bowl. I garnished my soup with fresh mint leaves.

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Filed Under: Recipes Tagged With: best soups in the world, bride soup, bulgur, cazuela, clay coyote, clifford a. wright, cold weather recipe, Cooking In Clay, cookware, corbasi, ethnic, ezo, ezo gelin corbasi, flameware, gelin, homemade, homemade soup, local food, local ingredients, Mediterranean, Mediterranean COoking, Mediterranean Diet, mint, paprika, recipe, red lentil, soup, stoneware bowls, stove top, turkish

Mediterranean Clay Pot Cooking-Paula Wolfert

September 30, 2009 By Vivid Image

Clay_Pot-Cooking_w_skillet

Well, we have to admit it, we’re kind of proud….of Paula Wolfert for her most beautiful book yet, with recipes that’ll make you drool; and to be a part of that new book: Mediterranean Clay Pot Cooking.

We just got our initial supply in and will have them up on the website in an hour or so.

 

And we’ll have a price that’ll be more than competitive in that, with the $30.00 purchase of the book, we’ll include a certificate good for $10.00 off the purchase of any Clay Coyote pot.

Even without the ‘deal’ we think you’re going to find this one of those cookbooks you keep right up front. Just reading some of the recipes makes my mouth water.

Clay_Pot_Cooking_FrontispcBut it’s also going to become the ‘go-to’ reference on cooking with clay pots, both modern and indigenous.

Clay has been used essentially ever since man started cooking food, first for storage, then for actual cooking.

And as Paula discusses, there is something about pottery and food that just go together. There aren’t many metal pans you’d put on the table to serve with, but pottery just seems to go there naturally.

Above is the frontispiece with a new Flameware casserole which you can use like a crockpot. Betsy also made perfect risotto the first time out with one of them.

On the right is the Introduction with a couple more Clay Coyote Flameware pieces…saucepan and skillet.

So order your copy now. We can ship immediately.

Our Special Price ($30) includes a $10 certificate for Clay Coyote pottery.

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Filed Under: Foodie News Tagged With: cazuela, ceramic stovetop cookware, clay, Cooking In Clay, flameware, Mediterranean, Mediterranean COoking, paula wolfert, Spanish Cazuela, tagine

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