Kaleh joosh (kashk soup with walnut & mint)
A thin, savoury kashk soup finished with fried mint and crushed walnuts — warming, and traditionally eaten early.
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- Prep
- 8 min
- Cook
- 15 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Kashk120 g
- Onion90 g
- Walnuts25 g
- Fresh mint6 g
- Turmeric1 g
- Olive oil10 g
- Sangak bread60 g
Method
- 1
Fry the sliced onion in the oil until deep gold, then lift half out to garnish.
- 2
Stir the turmeric into the pan, add 400 ml water and bring to a simmer.
- 3
Whisk in the kashk and simmer gently for 5 minutes — do not boil hard.
- 4
Fry the mint briefly in the reserved oil, then scatter it with the walnuts and onion over each bowl.
- 5
Serve with sangak.