Kalehjoosh
Soup of Iran, Armenia, Azerbaijan, and Turkey
From Wikipedia, the free encyclopedia
Kalehjoosh, (Persian: کالهجوش) kaljoosh or keledos (Persian: کلجوش) is a popular traditional soup in Iran, Armenia (Armenian: քյալագյոշ, romanized: kyalagyosh), Azerbaijan (Azerbaijani: Kələcoş), and Turkey (Turkish: Keledoş, Kelecoş, or Kelecaşı).[1]
Keledoş (Turkish),
Kələcoş (Azeri),
Kalejoosh (Persian)
It is believed to be of Armenian origin due to Its etymology.[2]
Etymology
According to Sevan Nişanyan, the name comes from the Armenian term կալաճաշ, galajash, in which կալ, gal, means blend, and ճաշ, jash, means food, thus blend food.[3]
Regional recipes
Within Iran, kalehjoosh has different regional recipes and cooking styles in Isfahan, Yazd, and Khorasan.[4] Iranian kalehjoosh recipes may include meat (optional), kashk, yogurt, dried fenugreek, dried mint, roasted onions, walnuts.[5]
In Turkey, the recipe may include chickpeas, lentils, white beet and meat, all of which are cooked separately. Onion is added to the meat, and then they add everything to broth and set it to simmer. The kashk is added in last.[6] The Turkish variety includes topping the soup with butter and red pepper sauce.[6]
