Kaschk

Kashk: dry yoghurt Kashk-e Bademjan: eggplant dish Kazakh Kurt

Kashk (English Kashk, Persian کشک, DMG kašk, Kazakh "құрт") is a dried yogurt mass, which is treated with water - possibly with the addition of wheat - to a white porridge and seasoned. In the mixture with wheat, the soup Kishk is produced in Lebanese cuisine. In the Persian kitchen Kashk is served with different vegetables, for example with boiled or grilled aubergines as Kashk-e Bademjan.

In the rural areas of Arabia and Persia, the production and drying of yogurt is still an important preservation method for milk. In a modern environment, where fresh yogurt is available, this is usually replaced by the original Kaschk in the recipe book.

In Kazakhstan, a similar court is called Kurt. It is made from salty, air-dried curd. For this purpose, acid milk, ideally horse milk, is boiled long in a large cast-iron kettle. The liquid is then poured off, and the solid mass remaining is salted, formed into small spheres, and dried. In the Kazakh cuisine, Kurt is consumed either as a snack or as a hot broth and served as a side-dish. Weblinks Edit sourcetext

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