Christie-Ezo Gelin-Hi Muzo here's a good laugh for you.

[Guest guest]

I just looked up Chupa's recipe for Ezo Gelin--Wow, does that sound

good! I think I need to make it soon, too Thanks, Christie!

 

Here's the recipe in case other folks are interested:

 

EZO GELIN - TURKISH WEDDING SOUP

1 lb red lentils

8 Cups water

6 Tbs. butter

2 large onions, chopped

6-8 cloves garlic, crushed

1/2 tsp. cayenne

1 tsp. paprika

1 tsp. ground coriander

salt to taste

2 Cups fresh tomatoes, peeled & chopped or you may use canned tomatoes

2 Tbs. tomato paste

1 Tbs. lemon juice

1 Tbs. chopped fesh mint

 

Rinse lentils in cold water and drain well.Place lentils in a large

pot of water, bring to boil, and let boil for one minute.Drain

lentils and return them to the pot.

 

Add the 8 Cups of water and cook for about 15 minutes until the

lentils are very soft. Remove the pot from heat and set aside.

 

Put 2 Tbs. of butter in a large saucepan and saute the onions and

garlic with the cayenne, paprika and coriander until the onions are

soft but not browned.

 

Add the tomatoes and the tomato paste and continue to cook for 20

minutes.

 

Just before you are ready to serve, add to the lentils pot.Add the

lemon juice and salt to taste. Bring the soup to a boil.

 

After the soup comes to a boil, reduce the flame and cook for about

15 minutes. Taste and adjust seasonings.

 

Melt the remaining 4 T. butter and mix in the mint.Dribble mint

butter over individual servings. Always served with warm crusty bread.

 

Makes 8 servings.

 

Source: Auntie Zafa

Formatted by Chupa Babi in MC: 12.15.06

 

 

 

christie_0131 wrote:

> Thanks Mo and Judy. All this talk about Turkey has me thinking of my favourite

lentil soup, Ezo Gelin. Chupa posted the recipe here for me which she got from

one of her aunties in Istanbul. I think that's what I'll be having for dinner

tonight.

> Christie

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