Red lentil and bulgur soup with dried mint and Aleppo pepper
This soup was the first course in the five course meal my sister and I helped cook at Cooking Alaturka in Istanbul. It sounds plain, but it is hearty, wholesome and delicious. The people at Cooking Alaturka say:
This heartwarming soup, named after the bride Ezo, is so delicious and simple to make that you will want to make it all the time! You can use a chicken stock, but we prefer it with plain water, so that the other flavors come through more clearly. Don’t forget to squeeze a little lemon juice into it at the table.
They also advise that there are pros and cons to serving it straight away versus leaving it overnight. If you serve it on the day it has a nice granular texture from the bulgar. However, the flavour is better the next day.