Turkey - Ezogelin Soup and Pogaca

Once again, I'm playing catch up with these posts. One day I'll get the hang of things!

Anyway, a few weeks ago now I made this delicious dinner from Turkey, of Ezogelin soup and Pogaca. Both were delicious, and very comforting amidst this cold, never-ending winter.

The Ezogelin soup was very easy and satisfying to make, but most impressively, it is the first meal featuring lentils I have actually liked! Usually I don't handle the texture lentils have, but this soup, made with red lentils, did not have this problem! In fact, I made the same dish again later in the week, which is not something I can say about any of the other dishes I have tried for this blog. It was so hearty and delicious, with just enough of a kick, and the mint adds a very nice flavor to the mix of grains. As you can see in the picture, my Ezogelin ended up looking much more solid than a soup would usually be, which I think is probably because I let it simmer too long as I finished up the Pogaca, but when I made the dish a second time, the consistency was much more soup-like. In either case though, it was equally delicious!

As for the Pogaca, these were a lot of fun to make. These are very soft, slightly sweet buns stuffed with feta, parsley and paprika, and were quite tasty! Wrapping up each little bun was enjoyable and oddly satisfying, much like the potstickers I made in February, but as you can see, they turned out much better than the potstickers had. In fact, all of the buns stayed in one piece!

This dinner was absolutely delicious, and I am so glad to have found something that I can make over and over without much difficulty! Plus, all those lentils are very healthy, so that's a great bonus to a very tasty dish!

FIRSTS THIS WEEK:

  • Cooked lentils
  • Learned what bulgur is (a kind of grain!) and how to cook with it
RECIPES I USED:

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