Ezogelin soup without tempering Calories

Ezogelin soup without tempering skips the egg- or yogurt-based finishing mixture used in some recipes. The lentil, bulgur, and rice base remains, but the soup usually has a less creamy finish and does not need tempering to prevent the mixture from curdling.

Ezogelin soup without tempering typically contains red lentils, bulgur, rice, onion, tomato or pepper paste, and spices such as mint and paprika. Unlike a tempered version, it does not use an egg- or yogurt-based mixture at the end.

Cook onion with tomato or pepper paste, then add rinsed red lentils, bulgur, rice, and water or stock. Simmer until the grains and lentils are tender, stirring now and then so they do not catch on the bottom; season to taste, with no tempering step.

Ezogelin soup without tempering can be mildly spiced or quite hot, depending on how much red pepper or chili the cook adds. The name refers to leaving out the egg- or yogurt-based tempering, not to a particular heat level.

You can blend Ezogelin soup without tempering, but it is also commonly served with some grain texture remaining. Blend briefly or mash part of the soup if you want it thicker while keeping the bulgur and rice from disappearing completely.

Serve Ezogelin soup without tempering with lemon wedges and bread; a simple salad or pickles also make suitable accompaniments. In Turkey it is often served as a starter or as part of a meal, with lemon squeezed in at the table.

Yes, Ezogelin soup without tempering freezes well because it has no egg- or yogurt-based mixture that may separate after thawing. Freeze it in airtight portions, then reheat thoroughly; add hot water if the bulgur and rice have made it thicker.

Ezogelin soup without tempering keeps for about 3–4 days in a covered container in the refrigerator. Cool and refrigerate leftovers promptly, and stir in a little water when reheating if the lentils, bulgur, and rice have thickened the soup.

Yes, you can leave bulgur out of Ezogelin soup without tempering, but the result will be less hearty and have a different texture. Rice or extra lentils can add body, though the soup will no longer have the usual bulgur-based character.