K’yalagyosh / Քյալագյոշ is an ancient traditional Armenian dish that is made throughout almost all regions of Armenia. This yogurt soup is also known as Chortandjash / Չորթանճաշ or Kelegyosh / քելեգյոշ in Artsakh (Nagorno-Karabakh). In the old days, villagers used dried strained-yogurt to make this hearty soup and served it to guests early in the morning – with dried lavash bread pieces, green onions or white onion wedges and Vodka.
Bethany Kehdy, Lebanese-American food author, blogger and founder of Food Blogger Connect, is the founder of Taste Lebanon, a boutique travel & service collective. In collaboration with the Lebanese Ministry of Tourism, they aim at delivering anything but a cookie-cutter tour experience.
video production: Raspberry & Jam, filmed at various locations throughout Lebanon
Trying to pin point the origins of a dish is hard enough, so I’m not going to go deep into the culinary anthropology of biryani.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.
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