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| Alternative names | Կալջոշ (Armenian), Keledoş (Turkish), Kələcoş (Azeri), Kalejoosh (Persian) |
|---|---|
| Type | Soup,Aush |
| Course | Main dish, side dish |
| Place of origin |  Iran Armenia |
| Region or state | Middle East,Caucasus |
Kalehjoosh, (Persian:کالهجوش)kaljoosh orkeledos (Persian:کلجوش) is a popular traditional soup inIran,Armenia (Armenian:քյալագյոշ,romanized: kyalagyosh),Azerbaijan (Azerbaijani:Kələcoş), andTurkey (Turkish:Keledoş,Kelecoş, orKelecaşı).[1]
It is believed to be ofArmenian origin due to Its etymology.[2]
According toSevan Nişanyan, the name comes from theArmenian termկալաճաշ,galajash, in whichկալ,gal, meansblend, andճաշ,jash, meansfood, thusblend food.[3]
Within Iran, kalehjoosh has different regional recipes and cooking styles inIsfahan,Yazd, andKhorasan.[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]
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