Ezogelin Soup Recipe

Ezogelin Soup Recipe
We are here with a recipe for thousands of years of Turkish cuisine. Regardless of the main course you have chosen from recipes, we are talking about ezogelin soup that will suit him well.

Ezogelin soup recipe; contains high fertility. It is nutritious, delicious, practical. In addition to all this, it is the indispensable soup of all kebabs with its relentless competition with lentil soup. He will fight relentlessly against diseases, he puts his way out to be good. The nail loves pita or baslama.

We would like to express our gratitude to Ezo Gelin, who lived in the village of Uruş (Dokuzyol) in Gaziantep, which gave Ezogelin soup to the history of Turkish cuisine and gave its name to the soup.

This is a full video of the tried and tested ezogelin soup recipe below.

WELCOME TO THIS TARIFF
Baked Potatoes: Anne’s MeatballsBest Cheese: Baked Potatoes
FOR HOW MANY PERSON
6 people

PREPARATION TIME
15 minutes

COOKING TIME
45 minutes

Print Directions
Cup of tea
Red lentil
3 tablespoons
rice
2 tablespoons
findings
1 piece
onion
1 teaspoon
tomato paste
1 tablespoon
butter
6 cups
hot water
1 teaspoon
mint
1 teaspoon
salt
For service: 1/2 pieces
lemon juice
1 teaspoon
chili pepper
Cooking Suggestion
If you do not want to drink a grained soup, you can also serve the soup after the blender.

How To?
Boil hot water in a large pot. 2 tea cups of red lentil, washed with water, 3 tablespoons rice, 2 tablespoons of bulgur and 1 teaspoon of salt into the pot.

For about 35 minutes, cook until the red lentils are soft.

Melt 1 tablespoon butter in a separate pan. Add 1 cubes of chopped onion and start roasting. Add 1 teaspoon tomato paste and 1 teaspoon mint to the roasted onions and sauté for 2 more minutes.

Remove the onion sauce from the cooker after the smell of peel.

After adding the mixture of onions with the sauce that you have boiled in the pot where you have boiled the pulses, cook the soup you mix quickly for 10 minutes.

Serve warm with lemon juice and chili peppers. Enjoy your meal!

Trotter Soup Recipe

Trotting soup, which many of us love to eat, many of which we have never eaten for the rest of our lives. He loves the joy and stops the loves too far away. Nevertheless, he has managed to print his name in bold letters among the most beloved and most eaten soups of Turkish cuisine since the Ottoman Empire.

Like other soups made from bone juice, the nutrient rate is very high, and it is very useful. Contains protein, minerals and vitamins to help strengthen the bones. In particular, children support bone development, but in older ages play an important role in the health of the bones. And it tastes great.

Such a delicious taste to our tables and even if you do not like to love to let our arms come on. Do we get a hot bowl of soup?

WELCOME TO THIS TARIFF
Sensiz Olmaz: Lamb KokoreçSeveni Likes: Brain Salad
FOR HOW MANY PERSON
for 4 people

PREPARATION TIME
10 minutes

COOKING TIME
1.5 hours

Print Directions
Ingredients5 pieces
lamb trotters
1 liter
water
1 teaspoon
salt
For dressing: 2 tablespoons
Fame
2 tablespoons
butter at room temperature
1/2 pieces
lemon juice
2 pieces
egg yolk
For sauce: 5 tablespoons
vinegar
2 teeth
garlic
For more: 1 tablespoon
butter
1 teaspoon
powdered red pepper
Cooking Suggestion
You can also use goats, sheep or calf instead of lamb.

How To?
Wash the trotters and transfer them deeply into a pot.

Allow to boil for about 1-1.5 hours by adding salt and water.

For dressage:
Melt the butter in a separate pan.

Add flour to ensure consistency.

Add approximately 1/2 tea cup of water from the boiling beetle.

Whisk lemon juice and egg yolks thoroughly in a bowl.

Make sure to add a little to the finishing, not to cut. Remove from the furnace after the consistency.

Slowly add the dressing to the boiling trotters.

Boil for a few more minutes and remove from the stove.

For sauce:
Grate or chop the garlic finely.

Stir with vinegar and hover over your soup.

For the above:
Melt the butter in a pan. Slightly turn by adding powdered red pepper.

Eat well with the soup prepared on the dish.

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