Bride's soup with lentils and bulgur (Ezogelin çorbası)

1. Rinse the red lentils, bulgur and rice together.

2. In half the butter, soften the chopped onion, stir in the tomato purée and pepper paste and fry for 1-2 minutes.

3. Add the lentils, bulgur and rice, pour in 1.5 litres of hot water and simmer, stirring, for 30 minutes until everything is tender and the soup has thickened.

4. Season with salt and pepper and rub in half the dried mint; this soup is not blended, the grains should stay visible.

5. Heat the remaining butter with the chilli flakes and the rest of the mint until foaming.

6. Ladle the soup into bowls and drizzle the spiced butter on top; serve with lemon.

Tip: Legend has it that Ezo, a beautiful bride from Gaziantep, cooked it for her mother-in-law. Without pepper paste, add a teaspoon of paprika.