Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Kashk Soup with Chickpeas and Rice

Name: Kashk Soup with Chickpeas and Rice
Yield: Serves 4 to 6
Cuisine: Israeli
Ingredients: ¼ cup (50 grams) dried green lentils; 8 cups (2 liters) stock or water; 2 cups mixed herbs, such as dill, cilantro, and mint, chopped; 3 scallions, chopped; 1 cup (200 grams) chickpeas; 1 lemon or lime, cut into wedges; Salt and freshly ground black pepper, to taste; 5 garlic cloves, finely chopped; 3 tablespoons olive oil; 2 medium onions, chopped; 1½ cups (100 grams) egg noodles, cooked al dente; One 3.5-ounce (100-gram) piece of kashk dissolved in ½ cup (120 milliliters) hot water, or 1 cup (240 grams) plain whole-milk yogurt or sour cream; ½ teaspoon ground coriander seeds; 1 teaspoon turmeric; 1 teaspoon cumin

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Many food cultures have a version of this soup, all of which are based on kashk, a dehydrated yogurt that comes to life when dissolved in hot water.

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped</

Asia
Africa
Israel
Syria
Egypt
Vegetarian
Mediterranean
Gluten-free
Soup

Method

Rinse chickpeas thoroughly. Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters) and soak in the refrigerator for 12 hours. Drain and rinse the chi