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Kashk
Kashk, kishk, (Persian: کشک Kašk, Turkish: keş), (Sorani Kurdish: کەشک) qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and Kyrgyz: курут, Kazakh: құрт, Turkmen: gurt, Uzbek: qurut, Azerbaijani: qurut, Tajik: қурут, Persian: قروت, Turkish: kurut), chortan (Armenian: չորթան chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: 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.
From Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry") in reference to the fermentation process which involves drying under the sun, The term was loaned to numerous languages including Arabic, Syriac, Turkish, Azerbaijani and many others.
In Armenian – chortan (chor means "dry", while tan is buttermilk, the leftover liquid from making butter).[citation needed]
In Turkic languages, qurut derives from the verb quru-t ('to make dry').[citation needed]
The ancient form of kashk is a porridge of grains fermented with whey and dried in the sun. The long shelf-life and nutritional value of kashk made it a useful item for peasants during the winter months, as well as soldiers and travelers. Kashk is the origin of tarhana found in the moderns cuisines of Turkey and Greece, where it is called trachanas (τραχανάς).
Modern kashk is usually a dish of dried buttermilk that can be crumbled and turned into a paste with water. This coarse powder can be used to thicken soups and stews and improve their flavor, or as an ingredient in various meat, rice or vegetable dishes. Drying allows a longer shelf life for the product.
Kashk is also central to the staple Iranian eggplant dish known as kashk-e bademjan.
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Kashk
Kashk, kishk, (Persian: کشک Kašk, Turkish: keş), (Sorani Kurdish: کەشک) qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and Kyrgyz: курут, Kazakh: құрт, Turkmen: gurt, Uzbek: qurut, Azerbaijani: qurut, Tajik: қурут, Persian: قروت, Turkish: kurut), chortan (Armenian: չորթան chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: 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.
From Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry") in reference to the fermentation process which involves drying under the sun, The term was loaned to numerous languages including Arabic, Syriac, Turkish, Azerbaijani and many others.
In Armenian – chortan (chor means "dry", while tan is buttermilk, the leftover liquid from making butter).[citation needed]
In Turkic languages, qurut derives from the verb quru-t ('to make dry').[citation needed]
The ancient form of kashk is a porridge of grains fermented with whey and dried in the sun. The long shelf-life and nutritional value of kashk made it a useful item for peasants during the winter months, as well as soldiers and travelers. Kashk is the origin of tarhana found in the moderns cuisines of Turkey and Greece, where it is called trachanas (τραχανάς).
Modern kashk is usually a dish of dried buttermilk that can be crumbled and turned into a paste with water. This coarse powder can be used to thicken soups and stews and improve their flavor, or as an ingredient in various meat, rice or vegetable dishes. Drying allows a longer shelf life for the product.
Kashk is also central to the staple Iranian eggplant dish known as kashk-e bademjan.