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Ezme Sebze

A creamy vegetable stew made with onion, butter, flour, water, rice, carrots, potatoes, celery, Swiss chard, parsley, egg, milk, salt, and pepper.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ezme Sebze

Time30-35 minutes

Ingredients

Directions

Prepare

  1. Brown chopped onion in melted margarine for 2 minutes until tender crisp.

  2. Add flour and mix well.

  3. Stir in hot water and rice.

  4. Reduce heat.

  5. Simmer until rice is tender.

Make the stew

  1. Pare carrots and potatoes.

  2. Dice all vegetables.

  3. Stir in the simmering onion-rice mixture.

  4. Simmer for 30-35 minutes until vegetables are tender.

  5. Place the mixture into a food-processor container.

  6. Process until well blended and creamy.

  7. Bring to a boil and simmer for 1 minute.

Finish and serve

  1. Combine well-beaten egg and milk, mixing well.

  2. Blend into a soup, stirring constantly.

  3. Season with salt and pepper.

  4. Serve hot.

Nutrition, whole recipe (rough)

1227Calories
38 gProtein
27 gFat
207 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Swiss Chardnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Chard + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together68 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Softens and sweetens as it browns in fat, building the base flavour of the stew.
All-purpose flour
Thickens the liquid as it cooks with the fat and hot water.
Rice
Cooks down into the stew, adding body and thickening it further.
Potatoes
Break down during simmering and processing, adding starch for a creamy texture.
Egg
Enriches and thickens the soup when blended in with the milk.
Milk
Adds richness and creaminess, softening the flavour of the soup.

The step that matters

Blend the egg and milk into the hot soup. Egg proteins set when heated, so adding the egg mixture to a boiling soup can scramble it. Stirring constantly while blending it in keeps the texture smooth and creamy.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, rice, carrot, potato, chard, parsley):

  1. Shallotfits better
  2. Turnipfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, rice, carrot, potato, chard, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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