Kyalagyosh
քյալագյոշ·(kyah-lah-gyosh)
Healing Bowls: Soups of Survival & Comfort
Originating in the historical province of Van, Kyalagyosh is a testament to the ingenious survival cooking of the Armenian highlands. Traditionally built on sun-dried buttermilk meant to withstand freezing mountain winters, this modern adaptation relies on a stabilized mixture of rich yogurt, sour cream, and an egg to recreate that sharply tangy, un-curdled broth. It is less a standard soup and more an interactive ritual: diners layer brittle, toasted lavash with earthy lentils, drown it in piping-hot broth, and finish it with caramelized onions bloomed in dried savory. It is practical, unapologetically fast for a weeknight, and fiercely authentic.
Before you start
Preheat the oven to 350°F.
Ingredients
- brown lentils1 cup
- water3 cup
- kosher salt1 tsp
- lavash bread2 large
- plain whole-milk Greek yogurt1 1/2 cup
- sour cream1 cup
- egg1 large
- all-purpose flour1 1/2 tbsp
- low-sodium chicken broth3 cup
- unsalted butter3 tbsp
- olive oil1 tbsp
- yellow onion1 large
- dried summer savory1 tbsp
- red pepper flakes1/2 tsp
Method
- 01
Simmer the lentils until tender.
In a medium saucepan, combine the lentils, water, and kosher salt, bringing to a boil before reducing to a simmer for 20 to 25 minutes until they hold their shape, then drain and set aside.
- 02
Toast the lavash until brittle.
Spread the torn lavash pieces on a baking sheet and bake for 5 to 7 minutes until completely dried out and golden, ensuring the bread acts as a sponge rather than turning to mush.
- 03
Caramelize the onions and bloom the herbs.
Heat the butter and olive oil in a large skillet over medium heat, slowly cooking the onions for about 15 minutes until deeply golden, then stirring in the savory and red pepper flakes in the final minute to release their essential oils.
- 04
Whisk and gently heat the yogurt broth.
Off the heat in a large pot, vigorously whisk the yogurt, sour cream, egg, and flour until completely smooth, slowly pour in the chicken broth, then stir constantly over medium-low heat for 8 to 10 minutes until hot and slightly thickened without bringing to a boil.
- 05
Assemble the bowls in layers.
Place a handful of crispy lavash shards at the bottom of each wide bowl, spoon the warm lentils over the bread, drown the mixture in the hot yogurt broth, and top immediately with the caramelized onions.
Notes
Do not skip the dried savory.
If you absolutely cannot find dried summer savory, you can substitute an equal mix of dried thyme and dried mint to replicate the earthy, piney aroma of Armenian tsitron.
Never let the yogurt mixture come to a hard boil.
Even with the flour and egg acting as stabilizers, a rolling boil can cause the dairy proteins to tighten and curdle, ruining the silky texture of the broth.
From Cook Armenian in America.