Farida’s Kelekosh: Azerbaijani Yogurt Soup #2

March 26, 2010 § 2 Comments

Yogurt dishes are my life. You couldn’t have not noticed that. So whenever I come across a new yogurt recipe, a soup recipe in particular, I feel like I have to try it at least once. And since I recently bookmarked the recipe for this new yogurt soup (called kelekosh) from the fabulous AZ Cookbook blog, I decided to try it today. I loved the idea of paring yogurt with mint (I used dried spearmint because that’s what the food co-op in town had) – a flavor combination certainly familiar, if long-forgotten. It was a very nostalgic meal.

I ended up modifying the recipe slightly, omitting the walnuts (since I didn’t have any), and adding extra freshly pressed garlic to the soup in the last 5 min of cooking. I also decided to make it thicker by adding an extra shot of 2 T of flour dissolved in a small amount of cold water halfway through the cooking. I thought that was perfect, although in the future I will try to impart this extra creaminess to the soup by increasing the amount of rice instead of adding extra flour. I just like what rice does for creaminess.

If you do decide to make it, I found that the 20 min specified in the recipe were not sufficient to properly cook the rice in my case, and so I just did this – brought the soup to a simmer over medium-high heat, and then simmered it on medium for the additional 15 min, stirring frequently, but not non-stop, for the entire duration of the process. And then the rice was cooked.

Unlike dovga, which I prefer cold, I think kelekosh tastes best hot, but that’s just me. Do check it out.

Thank you, Farida, for the wonderful new recipe!

Where Am I?

You are currently browsing entries tagged with yogurt-mint soup at The Girl's Guide to Guns and Butter.