📝 About This Recipe
Osh-e-Kashk is the quintessential Afghan comfort food, a soul-warming soup that balances the earthy depth of legumes with the bright, tangy punch of fermented whey (kashk). This ancient dish features a rich tapestry of textures, from tender chickpeas and kidney beans to silky noodles, all brought together by a fragrant garlic and dried mint oil. It is a masterpiece of Afghan hospitality, offering a complex flavor profile that is simultaneously creamy, sour, and deeply savory.
🥗 Ingredients
The Legume Base
- 1/2 cup Chickpeas (dried, soaked overnight and drained)
- 1/2 cup Red Kidney Beans (dried, soaked overnight and drained)
- 1/4 cup Yellow Split Peas (rinsed)
- 8 cups Water (or beef/vegetable broth for extra depth)
The Aromatics and Body
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Vegetable Oil
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Fresh Dill (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
Noodles and Whey
- 250 grams Flat Wheat Noodles (Osh) (fettuccine or linguine can be substituted)
- 1 cup Liquid Kashk (fermented whey, diluted with a little warm water)
The Sizzling Garnish (Na'na Dagh)
- 1/4 cup Olive Oil or Ghee
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 2 cloves Garlic (thinly sliced into chips)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium heat. Add the diced onions and sauté until they are translucent and just beginning to turn golden, about 8-10 minutes.
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2
Stir in the minced garlic and turmeric powder. Cook for another 1-2 minutes until the garlic is fragrant and the oil is a vibrant yellow.
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3
Add the soaked chickpeas, kidney beans, and yellow split peas to the pot. Stir to coat the legumes in the aromatic oil.
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4
Pour in 8 cups of water or broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and simmer gently for about 45-60 minutes, or until the beans are completely tender but not falling apart.
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5
Once the beans are soft, add the chopped dill and cilantro. Season with salt and black pepper. Note: Go light on the salt initially, as Kashk can be quite salty.
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6
Increase the heat slightly to bring the soup back to a low boil. Break the noodles into 2-3 inch pieces and add them to the pot.
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7
Cook the noodles for about 8-10 minutes (or according to package instructions) until they are 'al dente'. The starch from the noodles will naturally thicken the soup.
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8
While the noodles cook, prepare the Kashk. If using thick or dried kashk, whisk it with a cup of warm water until smooth and pourable.
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9
Lower the heat to the minimum and slowly stir in the kashk. Do not let the soup boil vigorously after adding the kashk, as it may curdle. Stir gently until the soup is creamy and well-incorporated.
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10
In a small skillet, prepare the garnish. Heat 1/4 cup of oil or ghee over medium-low heat. Add the sliced garlic chips and fry until golden brown.
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11
Immediately turn off the heat and stir in the dried mint. The residual heat will toast the mint without burning it, turning the oil a deep, aromatic green.
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12
Ladle the thick soup into deep bowls. Drizzle the sizzling mint and garlic oil over the top in a decorative pattern. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find Kashk, you can substitute with a mixture of Greek yogurt and a squeeze of lemon juice, though the flavor will be less pungent. Always soak your dried beans overnight to ensure even cooking and better digestibility. Be careful when frying the mint; it burns in seconds and becomes bitter. Remove from heat as soon as it hits the oil. If the soup becomes too thick as it sits (the noodles absorb liquid), simply thin it out with a splash of boiling water. For a meatier version, you can add small meatballs (kofta) during the simmering stage.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or flatbread for dipping. Pair with a side of fresh 'Salata' (diced tomato, cucumber, and onion salad) to cut through the richness. A glass of 'Doogh' (savory yogurt drink) is the traditional beverage of choice. Offer extra kashk on the side for those who prefer a more tart and tangy flavor profile. Follow the meal with a cup of cardamom-infused green tea.