(No Ratings Yet)
Loading...A traditional Turkish bridal soup named after a legendary bride, this hearty bowl combines coarse bulgur and red lentils simmered with tomato and pepper paste until silky. The signature finish is a sizzling pour of browned butter scented with dried mint and paprika, which blooms into an aromatic golden layer on top.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 44 gCarbs
- 9 gFiber
- 5 gSugar
- 12 gProtein
- 690 mgSodium
- 540 mgPotassium
- 70 mgCalcium
- 3.6 mgIron
- 8 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the soup
- 1 cup coarse bulgur (#3 grade), rinsed
- 1/2 cup red lentils, picked over and rinsed
- 1 large yellow onion, finely diced
- 2 tbsp tomato paste
- 1 tbsp Turkish red pepper paste (biber salcasi)
- 6 cups low-sodium chicken stock or water
- 2 tbsp unsalted butter
- 1 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For the mint-butter topping
- 2 tbsp unsalted butter
- 1 tsp dried mint
- 1 tsp sweet paprika or Aleppo pepper
- Lemon wedges, for serving
Directions
- Place the rinsed coarse bulgur in a bowl, cover with hot water by 1 inch, and soak for 15 minutes while you prepare the base; this guarantees tender grains that do not stay chewy at the center.
- Melt 2 tablespoons butter in a heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and lightly golden, about 5 to 6 minutes.
- Stir in the tomato paste and red pepper paste and cook for 2 minutes, pressing them against the pot, until the pastes darken slightly and smell toasty.
- Drain the soaked bulgur and add it to the pot with the rinsed red lentils and chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 25 to 30 minutes, until both the bulgur and lentils have completely broken down into a thick, porridge-like consistency.
- Season with salt and black pepper. For a slightly looser texture, press the back of a wooden spoon against the side of the pot to crush some of the grains; for a smoother soup, blend briefly with an immersion blender.
- While the soup simmers, prepare the topping: melt 2 tablespoons butter in a small skillet over medium heat and swirl until the milk solids turn golden brown and the butter smells nutty, about 3 minutes. Pull off the heat and immediately stir in the dried mint and paprika so they sizzle in the residual heat.
- Ladle the hot soup into bowls and spoon 1 to 2 teaspoons of the browned mint butter over each serving, letting it pool and streak across the surface. Serve immediately with lemon wedges for squeezing over and crusty bread on the side.
Cook’s Notes
- Coarse bulgur (grade #3) is essential here; fine or medium bulgur will dissolve into mush during the long simmer and lose the signature chewy bite.
- Turkish biber salcasi (red pepper paste) gives an irreplaceable tangy depth; substitute with an extra tablespoon of tomato paste plus 1/2 teaspoon smoked paprika if unavailable.
- The browned butter and mint topping is the soul of the dish and should never be skipped. Pour it on at the table so everyone gets the aromatic sizzle.
- The soup thickens considerably as it cools; loosen leftover portions with hot chicken stock or water when reheating and adjust the salt.
- For a vegetarian version, swap the chicken stock for vegetable stock and replace the butter with good-quality olive oil in both the base and the topping.
