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A soup made with lentils, bulgur, and rice, combined with mint and butter infused with red pepper. It carries a strong folk tale connecting its name to the story of Ezo Gelin from the Gaziantep region.
Where to eat ↓4 Michelin matches
Taste: hot, spice, freshness
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Pick the good one
In an egg-lemon soup the lemon goes in last. Boiled after that, the mixture splits and turns grainy.
Right time
Tripe and head soups belong to the morning counter; late in the day you get the reheated pot.
Early 20th century, Gaziantep
Folk narrative ties the soup to Ezo Gelin of the Oğuzeli district near Gaziantep: a bride sent far from home is said to have made it from whatever she had — a soup of longing and of making do. The story passed into folk songs; the recipe is today a classic shared across Türkiye.
Source note: türkü ve sözlü aktarım; tarihsel ayrıntılar doğrulanmamış
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection