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  • Section: Food /Sunday 12th October 2014

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    * Kashk *

    کشک


    Sassanid_Gavmishan_Bridge_Simareh_Kashkan.jpg
    (Wikipedia) - Kashk Not to be confused with Keşkek. For other uses, see Kashk (disambiguation). Kashk, Qurut Alternative names Type Place of origin Region or state Main ingredients Other information
    Kurdish women preparing kashk in a village at Turkey
    Dried yoghurt
    Gruel, cheese
    Afghanistan, Armenia, Azerbaijan, Iran, Iraq, Kazakhstan, Kyrgyzstan, Lebanon, Mongolia, Syria, Turkey, Tajikistan, Turkmenistan, Uzbekistan
    Bashkortostan, Central Asia, Kurdistan, Middle East (Levant), Tatarstan, Tibet
    Yoghurt, salt
    %21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt
    Cookbook:Kashk, Qurut  Kashk, Qurut
    Qurut being sold in Tajikistan

    Kashk (Persian: کشک‎, Kurdish: keşk, Turkish: keş peyniri), kishk (Arabic: الكَِشْك‎), kurt (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt), qurut (Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Turkish: kurut, surk, taş yoğurt, kurutulmuş yoğurt), chortan (Armenian: չորթան, Tatar: qort, chortan ), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Turkic and Iranian peoples, as well as in Mongolia, Transcaucasia, and the Levant. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.

    There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

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