November 6, 2013

Kelekosh from Azerbaijan

As I cook my way around the world, here is yet another recipe that I adapted from the AZ Cookbook - a Creamy Yogurt Soup! I like to make this soup in the fall, though in our house we love to eat yogurt anytime. I also used some Quark in this which made it even more delicious. This reminded me of thick kadhi from Indian cooking.




Ingredients: Yogurt + Quark - about 3 cups; Onions - 1 yellow - diced; Garlic  - 2 cloves minced; Mint - 2 tbsp chopped; Walnuts - 1/2 cup chopped; All-purpose flour - 2 tbsp; Egg - 1;  Salt & Pepper - to taste; Water - 2 cups, as needed. 
  • In a bowl, whisk together the yogurt / quark, flour and egg.
  • In a pot, add the walnuts, toast for a couple of minutes. Add a tbsp of butter or oil and add the onions and garlic. 
  • Once the onions are soft, add the yogurt mixture, turn down the heat and cook for a few minutes. Add enough for desired consistency. Cook for another 5 minutes. 
  • Season with salt & pepper. Garnish with mint. 
  • Serve warm!
The original recipe called for using a tablespoon or so of rice in the mixture and cook till the rice is soft. You could always add a tablespoon of cooked rice towards the end. 
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