Kalehjoosh (Persian: کالهجوش) or Kaljoosh (Persian: کلجوش) is a popular traditional soup in Iran, Armenia (Armenian: Կալջոշ), Azerbaijan (Azerbaijani: Kələcoş), and Turkey (Turkish: Keledoş, Kelecoş, or Kelecaşı).[1]
 | |
| Alternative names | Կալջոշ (Armenian), Keledoş (Turkish), Kələcoş (Azeri) |
|---|---|
| Type | Soup, Aush |
| Region or state |  Iran  Armenia  Turkey  Azerbaijan |
It is believed to be of Armenian origin due to Its etymology.[2]
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]
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]
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