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Wedding soup, a dish rooted in centuries-old hospitality traditions, continues to bring people together in Kayseri, where it was once prepared in large cauldrons to welcome guests arriving for multi-day wedding celebrations.
Today, the soup remains closely tied to gatherings such as memorial meals, vows and other special occasions, carrying forward a culinary ritual shaped by sharing and abundance.
The soup takes its name from “dugu,” a term historically used in Kayseri to describe the finest grain obtained after wheat was crushed using stone mortars. For international readers, this refers to a very finely cracked wheat similar to bulgur, produced through manual grinding methods that allowed families to make full use of harvested grain.
Over time, the ingredient gave its name to the dish itself, which gradually evolved into a recognized regional specialty. As weddings in the region once lasted for several days, hosts would start the celebrations by serving the soup to arriving guests on the first morning, setting a tone of generosity and communal unity.
Although large-scale traditional weddings have become less common, the soup has continued to live on beyond its original setting. It is still prepared for religious gatherings, charity meals, and important family events, where it is viewed as a symbol of abundance and goodwill.
Chef Huseyin Bozlak explained that the dish brings together unity and prosperity in a single pot, while also reflecting the culture of sharing embedded in Anatolian food traditions. He noted that the soup remains widely enjoyed across the region and continues to carry social meaning alongside its flavor.
The recipe centers on accessible ingredients, combined through a gradual cooking process that allows flavors to develop naturally.
Finely cracked bulgur forms the base, while green peppers are sautéed in butter with tomato paste, then spices are stirred in. Water and bulgur are then added, and the mixture is left to simmer gently for about 20 minutes.
A squeeze of fresh lemon juice is added at the end, giving the soup a balanced finish before serving.
Finely chop the green peppers and saute them in butter with tomato paste.
Add salt, black pepper, chili flakes, and dried mint, stirring to combine.
Pour in 6–7 glasses of water and add the bulgur.
Cook on low heat for about 20 minutes.
Squeeze lemon juice into the soup before serving.
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