A Cozy January Menu

Ezo Gelin Çorbası (Turkish Bulgur + Lentil soup), Stuffed Onion Petals and Warm Flatbread

Publication Year: 2025, Issue #2

The chill has crept in, even here in Florida, where we've been shivering through a brisk 40 to 50 degrees all week. I know that is nothing compared to the snow and subzero temps many of you are braving. Still, it’s the kind of weather that calls for comfort. So lately, all I can think about is a cozy and deeply soothing winter meal that wraps you up like a favorite sweatshirt. So here are three recipes to lean into cozy—don’t sleep on the 2-ingredient flatbread at the very end!

Turkish Ezo Gelin Soup

Ingredients:

• 1 medium yellow onion, finely chopped

• 285 g whole green lentils, rinsed

• 7 cups water

• 150 g coarse bulgur wheat, rinsed

• 3 tablespoons (43 g) Turkish red pepper paste

• 3 tablespoons (43 g) tomato paste

• 2 tablespoons (28 g) Better Than Bouillon chicken stock paste

• 2 tablespoons dried mint (1 g)

• Lemon wedges, for garnish

Instructions:

1. Heat olive oil in a heavy-bottomed large pot over medium heat.

2. Add onions and sauté until softened.

3. Add the washed lentils and water to the pot. Bring the mixture to a boil and cook for 20 minutes.

4. Stir in the bulgur wheat, red pepper paste, tomato paste, Better Than Bouillon chicken stock and dried mint.

5. Mix well to fully incorporate the ingredients and let the soup simmer for 20 minutes.

6. Remove the pot from the heat and blend the soup with an immersion blender. Aim for a slightly chunky texture rather than a completely smooth one.

7. Adjust the soup’s consistency as desired: add water for a thinner soup or simmer longer for a thicker consistency.

8. Serve warm, garnished with a squeeze of lemon and accompanied by warm flatbread (recipe below).

Stuffed Onion Petals (Soğan Dolması)

Filling Ingredients:

• 4 large onions, two yellow, two red

• 3 cloves garlic, minced

• ½ pound (227 g) ground beef

• 1 large tomato, grated

• 120 g medium-grain rice (7 oz) (I like Turkish baldo rice)

• 100 g sultanas (golden raisins)

• 100 g pine nuts, toasted

• 1 tablespoon dried mint (about 1 g )

• 1 tablespoon za’atar (about 1 g)

• 1 teaspoon cumin (about 2 g)

• 1 teaspoon cinnamon (about 2 g)

• ½ cup parsley, chopped (about 30 g)

• 1½ teaspoons kosher salt (about 9 g)

• ½ teaspoon black pepper (about 1 g)

• ¼ cup olive oil (about 60 g), for sauteeing onions and to glaze the stuffed onions before going into the oven

Sauce Ingredients:

• 2 tablespoons tomato/pepper paste (about 30 g)

• 1 cup hot water (about 480 ml)

• 1 tablespoon Better Than Bouillon chicken stock paste (about 15 g)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Bring a pot of water to a boil over medium-high heat. Remove the dried outer skin of the onions and cut off the tops. Slice down the middle of each onion on one side, lengthwise, keeping the root intact. Boil the onion halves for 10–15 minutes or until slightly softened.

3. Remove the boiled onions from the water and let them cool. Peel off 4–5 outer layers from each onion half for stuffing. You might notice a thin, transparent film between the onion layers. Remove and discard this film for better texture.

4. Finely chop the inner onion layers that are too small to be stuffed and set them aside.

5. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped inner onion layers and sauté until they begin to brown.

6. Add minced garlic to the pan and cook for 30 seconds. Stir in the ground beef, breaking it into pieces and cook until fully browned.

7. Stir in shredded tomato, rice, pine nuts, sultanas and spices (cinnamon, cumin, za’atar, dried mint, salt and pepper). Mix thoroughly and cook for about 2 minutes. Remove from heat, stir in chopped fresh parsley and let the filling cool slightly.

8. Once the filling is cool enough to handle, place 2–3 tablespoons onto each onion layer. Roll the layers tightly, overlapping the ends to form secure bundles.

9. Place the stuffed onion rolls seam-side down in a baking dish, packing them tightly. To create a visual pattern, alternate between red and yellow onions if using both varieties.

10. In a bowl, mix tomato paste, hot water and bouillon paste until well combined. Then, pour the sauce evenly over the stuffed onions. Cover the baking dish with foil.

11. Bake the dish covered for 45 minutes. Remove the foil and bake uncovered for an additional 30 minutes, or until the sauce reduces and the onions are golden.

12. Serve the dolmas warm, ensuring they are tender and fully cooked. Enjoy!

Warm Flat Bread

Ingredients:

• 1 cup self-rising flour (about 120 g)

• 1 cup Greek yogurt (about 245 g)

• Olive oil, to coat the pan

Instructions:

1. In a large mixing bowl, combine the yogurt and flour.

2. Mix with your hands until the dough comes together into a rough ball.

3. Transfer the dough to a lightly floured surface and knead it into a fairly smooth ball. Don’t worry if it’s not perfectly smooth.

4. Divide the dough into eight equal pieces.

5. Roll each piece into a circle using a rolling pin.

6. Lightly oil the pan with a paper towel and heat over medium heat.

7. Cook for about 1 ½ minutes per side, or until dark brown spots appear.

8. Remove from the pan and serve warm.