Keledoş (Keledoş)
Overview
Keledoş is a rich soup-stew from Van and the lands around Lake Van in eastern Türkiye. Lamb on the bone is cooked with soaked chickpeas, white beans, green lentils and pounded wheat until everything is soft. Dried wild greens gathered in spring, or chard, are added, and the dish is soured and thickened with kurut, a hard dried yogurt that is soaked and crushed into a sour paste. The keledoş is ladled over pieces of lavash or tandoor bread in a wide dish, and butter fried with onion and dried mint or red pepper is poured over the top just before serving.
History
Keledoş belongs to the Upper Murat and Van area of Eastern Anatolia, and versions are also cooked in Ağrı, Bitlis and Muş. Each town has its own recipe, and in Van it is a dish for winter days and for guests. Van keledoşu has been registered by the Turkish Patent and Trademark Office as a geographical indication, protecting the local recipe and name.
Main ingredients
Kurut (dried yogurt), chickpeas, beans, wheat, lamb, dried wild greens. The soup is built on lamb broth and kurut and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Bean soups · Lamb soups · Yogurt soups · Barley and grains soups · Spinach and greens soups · More soups from Türkiye
Recipe
Method
- 11 h
Simmer the lamb, chickpeas and beans in 2.5 l water for 1 hour.
- 230 min
Add the lentils, wheat and greens and cook for 30 minutes more, until thick.
- 310 min
Whisk the kurut with some hot broth until smooth and stir it in, then simmer for 10 minutes.
- 4
Fry the sliced onions in the butter and add the mint.
- 5
Lay bread in a wide dish, ladle the keledoş over it and pour the onion butter on top.
- ✓
Serve. About 2h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
