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data-event-name="pinnable-header.vector-toc.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-toc.unpin">hide</button> </div> <ul class="vector-toc-contents" id="mw-panel-toc-list"> <li id="toc-mw-content-text" class="vector-toc-list-item vector-toc-level-1"> <a href="#" class="vector-toc-link"> <div class="vector-toc-text">(Top)</div> </a> </li> <li id="toc-Etymology" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Etymology"> <div class="vector-toc-text"> <span class="vector-toc-numb">1</span> <span>Etymology</span> </div> </a> <ul id="toc-Etymology-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Background" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Background"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Background</span> </div> </a> <ul id="toc-Background-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Kashk_in_different_languages_and_cultures" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Kashk_in_different_languages_and_cultures"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Kashk in different languages and cultures</span> </div> </a> <ul id="toc-Kashk_in_different_languages_and_cultures-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Preparation" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Preparation</span> </div> </a> <ul id="toc-Preparation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Regional_cuisines" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Regional_cuisines"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Regional cuisines</span> </div> </a> <button aria-controls="toc-Regional_cuisines-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Regional cuisines subsection</span> </button> <ul id="toc-Regional_cuisines-sublist" class="vector-toc-list"> <li id="toc-Caucasus" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Caucasus"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Caucasus</span> </div> </a> <ul id="toc-Caucasus-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Central_Asia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Central_Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Central Asia</span> </div> </a> <ul id="toc-Central_Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Iran" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Iran"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>Iran</span> </div> </a> <ul id="toc-Iran-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Turkey" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Turkey"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.4</span> <span>Turkey</span> </div> </a> <ul id="toc-Turkey-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Levant_and_Arabian_Peninsula" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Levant_and_Arabian_Peninsula"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.5</span> <span>Levant and Arabian Peninsula</span> </div> </a> <ul id="toc-Levant_and_Arabian_Peninsula-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Bibliography" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Bibliography"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Bibliography</span> </div> </a> <ul id="toc-Bibliography-sublist" class="vector-toc-list"> </ul> </li> </ul> 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class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Kashk</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 29 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-29" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">29 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%83%D8%B4%D9%83_(%D8%A3%D9%83%D9%84%D8%A9)" title="كشك (أكلة) – Arabic" lang="ar" hreflang="ar" data-title="كشك (أكلة)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Qurut" title="Qurut – Azerbaijani" lang="az" hreflang="az" data-title="Qurut" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-azb mw-list-item"><a href="https://azb.wikipedia.org/wiki/%D9%82%D9%88%D8%B1%D9%88%D8%AA" title="قوروت – South Azerbaijani" lang="azb" hreflang="azb" data-title="قوروت" data-language-autonym="تۆرکجه" data-language-local-name="South Azerbaijani" class="interlanguage-link-target"><span>تۆرکجه</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D2%A0%D0%BE%D1%80%D0%BE%D1%82" title="Ҡорот – Bashkir" lang="ba" hreflang="ba" data-title="Ҡорот" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Kaschk" title="Kaschk – German" lang="de" hreflang="de" data-title="Kaschk" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Kashk" title="Kashk – Spanish" lang="es" hreflang="es" data-title="Kashk" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%A9%D8%B4%DA%A9" title="کشک – Persian" lang="fa" hreflang="fa" data-title="کشک" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Kashk" title="Kashk – French" lang="fr" hreflang="fr" data-title="Kashk" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%BF%A0%EB%A3%A8%ED%8A%B8" title="쿠루트 – Korean" lang="ko" hreflang="ko" data-title="쿠루트" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%89%D5%B8%D6%80%D5%A9%D5%A1%D5%B6" title="Չորթան – Armenian" lang="hy" hreflang="hy" data-title="Չորթան" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Kishk" title="Kishk – Italian" lang="it" hreflang="it" data-title="Kishk" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A7%D7%90%D7%A9%D7%A7" title="קאשק – Hebrew" lang="he" hreflang="he" data-title="קאשק" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Kashk" title="Kashk – Javanese" lang="jv" hreflang="jv" data-title="Kashk" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D2%9A%D2%B1%D1%80%D1%82_(%D1%82%D0%B0%D2%93%D0%B0%D0%BC)" title="Құрт (тағам) – Kazakh" lang="kk" hreflang="kk" data-title="Құрт (тағам)" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Ke%C5%9Fk" title="Keşk – Kurdish" lang="ku" hreflang="ku" data-title="Keşk" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target"><span>Kurdî</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D0%9A%D1%83%D1%80%D1%83%D1%82" title="Курут – Kyrgyz" lang="ky" hreflang="ky" data-title="Курут" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Kask" title="Kask – Hungarian" lang="hu" hreflang="hu" data-title="Kask" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D9%83%D8%B4%D9%83_(%D8%A7%D9%83%D9%84%D9%87)" title="كشك (اكله) – Egyptian Arabic" lang="arz" hreflang="arz" data-title="كشك (اكله)" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%AF%E3%83%AB%E3%83%88_(%E9%A3%9F%E5%93%81)" title="クルト (食品) – Japanese" lang="ja" hreflang="ja" data-title="クルト (食品)" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Kasjk" title="Kasjk – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Kasjk" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Qurut" title="Qurut – Uzbek" lang="uz" hreflang="uz" data-title="Qurut" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Kurut" title="Kurut – Portuguese" lang="pt" hreflang="pt" data-title="Kurut" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D1%83%D1%80%D1%83%D1%82" title="Курут – Russian" lang="ru" hreflang="ru" data-title="Курут" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sd mw-list-item"><a href="https://sd.wikipedia.org/wiki/%DA%86%DA%AA%D9%88_%DA%8F%DA%8C" title="چڪو ڏڌ – Sindhi" lang="sd" hreflang="sd" data-title="چڪو ڏڌ" data-language-autonym="سنڌي" data-language-local-name="Sindhi" class="interlanguage-link-target"><span>سنڌي</span></a></li><li class="interlanguage-link interwiki-ckb mw-list-item"><a href="https://ckb.wikipedia.org/wiki/%DA%A9%DB%95%D8%B4%DA%A9" title="کەشک – Central Kurdish" lang="ckb" hreflang="ckb" data-title="کەشک" data-language-autonym="کوردی" data-language-local-name="Central Kurdish" class="interlanguage-link-target"><span>کوردی</span></a></li><li class="interlanguage-link interwiki-tt mw-list-item"><a href="https://tt.wikipedia.org/wiki/%D0%9A%D0%BE%D1%80%D1%82_(%D1%80%D0%B8%D0%B7%D1%8B%D0%BA)" title="Корт (ризык) – Tatar" lang="tt" hreflang="tt" data-title="Корт (ризык)" data-language-autonym="Татарча / tatarça" data-language-local-name="Tatar" class="interlanguage-link-target"><span>Татарча / tatarça</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Ke%C5%9F" title="Keş – Turkish" lang="tr" hreflang="tr" data-title="Keş" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-tyv mw-list-item"><a href="https://tyv.wikipedia.org/wiki/%D0%9A%D1%83%D1%80%D1%83%D1%82" title="Курут – Tuvinian" lang="tyv" hreflang="tyv" data-title="Курут" data-language-autonym="Тыва дыл" data-language-local-name="Tuvinian" class="interlanguage-link-target"><span>Тыва дыл</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9A%D1%83%D1%80%D1%82_(%D1%81%D1%82%D1%80%D0%B0%D0%B2%D0%B0)" title="Курт (страва) – Ukrainian" lang="uk" hreflang="uk" 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<div id="mw-content-text" class="mw-body-content"><div class="cdx-message cdx-message--block cdx-message--warning"><span class="cdx-message__icon"></span><div class="cdx-message__content">The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.</div></div><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Kashk_(disambiguation)" class="mw-disambig" title="Kashk (disambiguation)">Kashk (disambiguation)</a>.</div><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Not to be confused with <a href="/wiki/Ke%C5%9Fkek" title="Keşkek">Keşkek</a>.</div> <p class="mw-empty-elt"> </p> <div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Sour dairy product, popular in Central Asia and Northern Middle East</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Kashk</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Jameed.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jameed.JPG/220px-Jameed.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jameed.JPG/330px-Jameed.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jameed.JPG/440px-Jameed.JPG 2x" data-file-width="2592" data-file-height="1944" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Balls of <i>jameed</i> sold at the <a href="/wiki/Bazaar" title="Bazaar">souq</a> in <a href="/wiki/Jerusalem" title="Jerusalem">Jerusalem</a></div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Qurut, Aaruul (or khuruud), chortan, dried yogurt, jameed, shilanch, kishk, qqet, kurut</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Cheese" title="Cheese">Cheese</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Iran" title="Iran">Iran</a>, <a href="/wiki/Afghanistan" title="Afghanistan">Afghanistan</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Iran" title="Iran">Iran</a>, <a href="/wiki/Afghanistan" title="Afghanistan">Afghanistan</a>, <a href="/wiki/Caucasian_cuisine" class="mw-redirect" title="Caucasian cuisine">Caucasus</a>, <a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central Asia</a>, <a href="/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdistan</a>, <a href="/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle East</a> (<a href="/wiki/Levantine_cuisine" title="Levantine cuisine">Levant and Arabian Peninsula</a>), <a href="/wiki/Tatar_cuisine" title="Tatar cuisine">Tatarstan</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Yogurt, salt</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Other information</th><td class="infobox-data">%21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt<sup id="cite_ref-review_kes_1-0" class="reference"><a href="#cite_note-review_kes-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Dried_yogurt" class="extiw" title="commons:Category:Dried yogurt">Media: Kashk</a></li></ul></div></td></tr></tbody></table> <p><b>Kashk</b> (<a href="/wiki/Persian_language" title="Persian language">Persian</a>: <span lang="fa" dir="rtl">کشک</span> <i>Kašk</i>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: <i lang="tr">keş</i>), (<a href="/wiki/Sorani_Kurdish_language" class="mw-redirect" title="Sorani Kurdish language">Sorani Kurdish</a>: <span lang="ckb" dir="rtl">کەشک</span>) <b>qurut</b> (<a href="/wiki/Tuvan_language" title="Tuvan language">Tuvan</a> and <a href="/wiki/Kyrgyz_language" title="Kyrgyz language">Kyrgyz</a>: <span lang="ky">курут</span>, <a href="/wiki/Kazakh_language" title="Kazakh language">Kazakh</a>: <span lang="kk">құрт</span>, <a href="/wiki/Turkmen_language" title="Turkmen language">Turkmen</a>: <i lang="tk">gurt</i>, <a href="/wiki/Uzbek_language" title="Uzbek language">Uzbek</a>: <i lang="uz">qurut</i>, <a href="/wiki/Azerbaijani_language" title="Azerbaijani language">Azerbaijani</a>: <i lang="az">qurut</i>, <a href="/wiki/Tajik_language" title="Tajik language">Tajik:</a> қурут, <a href="/wiki/Pashto_language" class="mw-redirect" title="Pashto language">Pashto</a>: <span lang="ps" dir="rtl">قروت</span>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: <i>kurut</i>), <b>chortan</b> (<a href="/wiki/Armenian_language" title="Armenian language">Armenian</a>: <span lang="hy">չորթան</span> <i>chort’an</i>), or <b>aaruul</b> and <b>khuruud</b> (<a href="/wiki/Mongolian_language" title="Mongolian language">Mongolian</a>: <i>ааруул</i> or <i>хурууд</i>) is a range of dairy products popular in <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian cuisine</a>, <a href="/wiki/Caucasian_cuisine" class="mw-redirect" title="Caucasian cuisine">Caucasian cuisine</a>, and <a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central Asian cuisine</a>. Kashk is made from <a href="/wiki/Strained_yogurt" title="Strained yogurt">strained yogurt</a>, drained <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a> (in particular, drained <a href="/wiki/Qatiq" title="Qatiq">qatiq</a>) or drained <a href="/wiki/Sour_milk" class="mw-redirect" title="Sour milk">sour milk</a> by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. </p><p>There are three main kinds of food products with this name: foods based on curdled <a href="/wiki/Milk" title="Milk">milk</a> products like <a href="/wiki/Yogurt" title="Yogurt">yogurt</a> or <a href="/wiki/Cheese" title="Cheese">cheese</a>; foods based on <a href="/wiki/Barley" title="Barley">barley</a> broth, bread, or flour; and foods based on <a href="/wiki/Cereal" title="Cereal">cereals</a> combined with curdled milk. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> <p>From <a href="/wiki/Middle_Persian" title="Middle Persian">Middle Persian</a> (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry") in reference to the fermentation process which involves drying under the sun,<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:0_3-0" class="reference"><a href="#cite_note-:0-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The term was loaned to numerous languages including <a href="/wiki/Arabic" title="Arabic">Arabic</a>, <a href="/wiki/Syriac_language" title="Syriac language">Syriac</a>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>, <a href="/wiki/Azerbaijani_language" title="Azerbaijani language">Azerbaijani</a> and many others.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Armenian_language" title="Armenian language">Armenian</a> – chortan (<i>chor</i> means "dry", and <i>tan</i> means "diluted yoghurt") </p><p>In <a href="/wiki/Turkic_languages" title="Turkic languages">Turkic languages</a>, qurut derives from the verb <i>quru-t</i> ('to make dry'). </p> <div class="mw-heading mw-heading2"><h2 id="Background">Background</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Mercado_de_Chorsu_03.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/85/Mercado_de_Chorsu_03.jpg/220px-Mercado_de_Chorsu_03.jpg" decoding="async" width="220" height="144" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/85/Mercado_de_Chorsu_03.jpg/330px-Mercado_de_Chorsu_03.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/85/Mercado_de_Chorsu_03.jpg/440px-Mercado_de_Chorsu_03.jpg 2x" data-file-width="4212" data-file-height="2748" /></a><figcaption>Balls of kashk at <a href="/wiki/Chorsu_Bazaar" title="Chorsu Bazaar">Chorsu Bazaar</a>, Tashkent, <a href="/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbekistan</a></figcaption></figure> <p>The ancient form of <i>kashk</i> is a <a href="/wiki/Porridge" title="Porridge">porridge</a> of <a href="/wiki/Grain" title="Grain">grains</a> fermented with <a href="/wiki/Whey" title="Whey">whey</a> and dried in the sun.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The long shelf-life and nutritional value of <i>kashk</i> made it a useful item for peasants during the winter months, as well as soldiers and travelers.<sup id="cite_ref-brill_6-0" class="reference"><a href="#cite_note-brill-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> <i>Kashk</i> is the origin of <i><a href="/wiki/Tarhana" title="Tarhana">tarhana</a></i> found in the moderns cuisines of <a href="/wiki/Turkey" title="Turkey">Turkey</a> and <a href="/wiki/Greece" title="Greece">Greece</a>, where it is called <i>trachanas</i> (<span title="Greek-language text"><span lang="el">τραχανάς</span></span>).<sup id="cite_ref-brill_6-1" class="reference"><a href="#cite_note-brill-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>Modern <i>kashk</i> is usually a dish of dried <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a> that can be crumbled and turned into a paste with water.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ijf_8-0" class="reference"><a href="#cite_note-ijf-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-guardian_9-0" class="reference"><a href="#cite_note-guardian-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-oxford441_10-0" class="reference"><a href="#cite_note-oxford441-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Drying allows a longer shelf life for the product.<sup id="cite_ref-shiroodi_11-0" class="reference"><a href="#cite_note-shiroodi-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>Kashk is also central to the staple <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian</a> eggplant dish known as <a href="/wiki/Kashk-e_bademjan" class="mw-redirect" title="Kashk-e bademjan">kashk-e bademjan</a>.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Kashk_in_different_languages_and_cultures">Kashk in different languages and cultures</h2></div> <p><i>Kashk</i> dairy products can be found in the cuisines of <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iran</a>, <a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajikistan</a>, <a href="/wiki/Iraqi_cuisine" title="Iraqi cuisine">Iraq</a>, <a href="/wiki/Syrian_cuisine" title="Syrian cuisine">Syria</a>, <a href="/wiki/Egyptian_cuisine" title="Egyptian cuisine">Egypt</a>, the <a href="/wiki/Caucasian_cuisine" class="mw-redirect" title="Caucasian cuisine">Caucasus</a>, and <a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkey</a>.<sup id="cite_ref-:0_3-1" class="reference"><a href="#cite_note-:0-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> In some languages it is called kashk or kishkh, (<a href="/wiki/Persian_language" title="Persian language">Persian</a>: <span lang="fa" dir="rtl">کشک</span>, <a href="/wiki/Tajik_language" title="Tajik language">Tajik</a>: <span lang="tg">қурут</span>, <a href="/wiki/Arabic_language" class="mw-redirect" title="Arabic language">Arabic</a>: <span lang="ar" dir="rtl">كشك</span>, <a href="/wiki/Kurdish_language" title="Kurdish language">Kurdish</a>: <i lang="ku" dir="rtl">keşk</i>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: <i lang="tr">keş peyniri</i>), <i>qurut</i> in others (<a href="/wiki/Tajik_language" title="Tajik language">Tajik</a>: <span lang="tg">қурут</span>,<a href="/wiki/Kazakh_language" title="Kazakh language">Kazakh</a>: <span lang="kk">құрт</span>, <a href="/wiki/Turkmen_language" title="Turkmen language">Turkmen</a>: <i lang="tk">gurt</i>, <a href="/wiki/Uzbek_language" title="Uzbek language">Uzbek</a>: <i lang="uz">qurt</i>, <a href="/wiki/Azerbaijani_language" title="Azerbaijani language">Azerbaijani</a>: <i lang="az">qurut</i>, <a href="/wiki/Kyrgyz_language" title="Kyrgyz language">Kyrgyz</a>: <span lang="ky">курут</span>, <a href="/wiki/Pashto_language" class="mw-redirect" title="Pashto language">Pashto</a>: <span lang="ps" dir="rtl">قروت</span>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: <i lang="tr">kurut, sürk, taş yoğurt, kurutulmuş yoğurt</i>, <a href="/wiki/Shor_language" title="Shor language">Shor</a>: <span lang="cjs">қурут</span>, <a href="/wiki/Khakas_language" title="Khakas language">Khakas</a>: <span lang="kjh">хурут</span>). There are many varied names for this class of dishes including <i>jameed</i> (<a href="/wiki/Arabic_language" class="mw-redirect" title="Arabic language">Arabic</a>: <span lang="ar" dir="rtl">جميد</span>), <i>chortan</i> (<a href="/wiki/Armenian_language" title="Armenian language">Armenian</a>: <span lang="hy"><a href="https://en.wiktionary.org/wiki/en:%D5%B9%D5%B8%D6%80%D5%A9%D5%A1%D5%B6" class="extiw" title="wikt:en:չորթան">չորթան</a></span>) and <i>aaruul, khuruud</i> (<a href="/wiki/Mongolian_language" title="Mongolian language">Mongolian</a>: <span lang="mn">ааруул, хурууд</span>). <i>Chortan</i> is mentioned in the 19th century Armenian epic poem <i><a href="/wiki/David_of_Sassoun" title="David of Sassoun">Daredevils of Sassoun</a></i>, said to be based on an 8th-century oral tradition.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>According to Francoise Aubaile-Sallenave, the first known literary use of the term<sup class="noprint Inline-Template" style="margin-left:0.1em; white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Please_clarify" title="Wikipedia:Please clarify"><span title="kashk or chortan? (September 2021)">clarification needed</span></a></i>]</sup> comes from the Armenian historian <a href="/wiki/Yeghishe" class="mw-redirect" title="Yeghishe">Yeghishe</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> The word Kashk is also mentioned in the <a href="/wiki/Middle_Persian" title="Middle Persian">Middle Persian</a> text <i>Xusraw ud rēdag</i> in adjectival form: <i>ārd ī kaškēn.</i><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> the 10th-century Persian <i><a href="/wiki/Shahnameh" title="Shahnameh">Shahnameh</a></i> ("Book of Kings") by <a href="/wiki/Firdausi" class="mw-redirect" title="Firdausi">Firdausi</a> the term is used in the sense of "barley flour", but it is also used for a mixture of cracked wheat and cracked barley.<sup id="cite_ref-oxford441_10-1" class="reference"><a href="#cite_note-oxford441-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Aubaile-Sallenave argues that the original Persian <i>kashk</i> known from early <a href="/wiki/Persian_literature" title="Persian literature">Persian literature</a> was made with <a href="/wiki/Barley" title="Barley">barley</a> that contained either a mix of leaven with water or some fermented milk. To answer questions about the modern meaning in Iran for a dried dairy dish, she argued, "Iranian speaking pastorialists, for whom dried sour milk was a staple, and who had no easy access to barley, applied the word <i>kashk</i> by analogy to dry sour milk". <a href="/wiki/Charles_Perry_(food_writer)" title="Charles Perry (food writer)">Charles Perry</a> offers an alternate explanation based on the 13th century Arabic cookbook <i>Wasf al-Atimah al-Mutadah</i> which says dried yogurt was a <a href="/wiki/Turkmens" title="Turkmens">Turkomen</a>-style "kashk".<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p><p>A 10th-century Arabic cookbook describes two types of <i>kashk</i>, one made of wheat and leaven and another of sour milk. By the Middle Ages the word had two meanings, one referring to barley flour or a mix of barley and cracked wheat, and another to mean a meat or fowl dish cooked overnight (<i>kashak</i> or kashba).<sup id="cite_ref-cooper_20-0" class="reference"><a href="#cite_note-cooper-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Preparation">Preparation</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Fromage_kyrghize.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Fromage_kyrghize.jpg/220px-Fromage_kyrghize.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Fromage_kyrghize.jpg/330px-Fromage_kyrghize.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Fromage_kyrghize.jpg/440px-Fromage_kyrghize.jpg 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption>Preparation of qurut in <a href="/wiki/Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyzstan</a></figcaption></figure> <p>To make the dried yogurt <i>qurut</i> a traditional or modern method can be used. For the modern method, sour yogurt is blended until smooth, then boiled and strained. It is left to ferment in a warm oven for several days, then the moisture is strained and blended with salt to make the <i>kashk</i>. The drained liquid can be used to make <i><a href="/wiki/Black_kashk" class="mw-redirect" title="Black kashk">qaraqurut</a></i> ("dried black whey").<sup id="cite_ref-walker_21-0" class="reference"><a href="#cite_note-walker-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>For traditionally prepared <i>qurut</i> water is added to full fat yogurt and poured into a goatskin "churn" - a sack hung from a tripod that is swung back and forth until the milk separates into a type of butter and buttermilk. The buttermilk is boiled and drained to obtain <a href="/wiki/Curd" title="Curd">curd</a> which is dried in the sun over a period of weeks to make <i>qurut</i>.<sup id="cite_ref-walker_21-1" class="reference"><a href="#cite_note-walker-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> While traveling in the <a href="/wiki/Baluchistan" class="mw-redirect" title="Baluchistan">Baluchistan</a> English explorer <a href="/wiki/Ernest_Ayscoghe_Floyer" title="Ernest Ayscoghe Floyer">Ernest Ayscoghe Floyer</a> encountered this form of <i>kashk</i>:<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kesk-meledi1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kesk-meledi1.jpg/220px-Kesk-meledi1.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kesk-meledi1.jpg/330px-Kesk-meledi1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kesk-meledi1.jpg/440px-Kesk-meledi1.jpg 2x" data-file-width="720" data-file-height="540" /></a><figcaption>Kurdish women preparing kashk in a village in <a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkey</a></figcaption></figure> <blockquote><p>...from the butter manufacture is left the buttermilk called "<a href="/wiki/Doogh" title="Doogh">dōgh</a>." This is boiled, and the remainder is "luch"; this is pressed and dried, and becomes "shilanch", or in Persian, "kashk," a hard, white biscuit of very sour cheese. This is powdered, and, boiled with savory herbs, is very palatable. </p></blockquote> <p>When <i>kashk</i> is made with grain in the <a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a>, <a href="/wiki/Arab_cuisine" title="Arab cuisine">Arab</a> and <a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkish cuisines</a> strained yogurt is added to grain and stored until it begins to ferment. After being left to dry in the sun for over a week it is turned into a coarse powder by rubbing and sifting.<sup id="cite_ref-guardian_9-1" class="reference"><a href="#cite_note-guardian-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-oxford441_10-2" class="reference"><a href="#cite_note-oxford441-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Regional_cuisines">Regional cuisines</h2></div> <div class="mw-heading mw-heading3"><h3 id="Caucasus">Caucasus</h3></div> <p><i><a href="/wiki/Matzoon" title="Matzoon">Matzoon</a></i> in <a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenia</a> and <i>mats'oni</i> in <a href="/wiki/Georgian_cuisine" title="Georgian cuisine">Georgia</a>, is a commonly used ingredient in <a href="/wiki/Caucasian_cuisine" class="mw-redirect" title="Caucasian cuisine">Caucasian cuisine</a>. One of the ways <i>matzoon</i> is used is for the production of <a href="/wiki/Butter" title="Butter">butter</a>. When <i>matsun</i> is <a href="/wiki/Churning_(butter)" title="Churning (butter)">churned</a> it separates from the buttermilk. By boiling and churning the buttermilk one obtains <a href="/wiki/Ricotta" title="Ricotta">ricotta</a> cheese. The product obtained by drying the ricotta clots is called <i>chortan</i>;<sup id="cite_ref-fao_23-0" class="reference"><a href="#cite_note-fao-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> <i>chor</i> means "dry" and <i>tan</i> means "buttermilk" in the Armenian language.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>In Azerbaijan, <i>qurut</i> is made in a similar way from strained yogurt. Yogurt (<i><a href="/wiki/Qatiq" title="Qatiq">qatiq</a></i>) is made from fresh <a href="/wiki/Milk" title="Milk">milk</a> and <a href="/wiki/Strained_yogurt" title="Strained yogurt">strained</a> to make <i><a href="/wiki/Suzma" class="mw-redirect" title="Suzma">suzma</a> qatiq</i>. When the buttermilk "whey" has been separated from the butter using traditional methods the buttermilk curds are formed into small balls and dried in the sun.<sup id="cite_ref-guardian_9-2" class="reference"><a href="#cite_note-guardian-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>In western parts of Azerbaijan boiled flat dough is layered with a <i>qurut</i> white sauce and chicken to make <a href="/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijani</a> <i>xəngəl</i>. </p> <div class="mw-heading mw-heading3"><h3 id="Central_Asia">Central Asia</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kurutob_Tajikistan.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Kurutob_Tajikistan.JPG/220px-Kurutob_Tajikistan.JPG" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Kurutob_Tajikistan.JPG/330px-Kurutob_Tajikistan.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Kurutob_Tajikistan.JPG/440px-Kurutob_Tajikistan.JPG 2x" data-file-width="4928" data-file-height="3264" /></a><figcaption><a href="/wiki/Qurutob" title="Qurutob">Qurutob</a> from <a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajik cuisine</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Milk_tofu.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Milk_tofu.JPG/220px-Milk_tofu.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Milk_tofu.JPG/330px-Milk_tofu.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Milk_tofu.JPG/440px-Milk_tofu.JPG 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption>Milk tofu (ᠬᠤᠷᠤᠳ, 奶豆腐) from <a href="/wiki/Xilingol_League" title="Xilingol League">Xilingol League</a>, Inner Mongolia, often used to prepare dessert.</figcaption></figure> <p>Qurut dissolved in water is a primary ingredient of <i><a href="/wiki/Qurutob" title="Qurutob">qurutob</a></i>, which is thought of by some as the national dish of <a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajikistan</a>.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> One of the main dishes in Afghanistan is <i>kichree qurut</i>, made with <a href="/wiki/Mung_beans" class="mw-redirect" title="Mung beans">mung beans</a>, <a href="/wiki/Rice" title="Rice">rice</a> and qurut dissolved in water. It is sometimes <a href="/wiki/Salt" title="Salt">salted</a>, and in <a href="/wiki/Mongolia" title="Mongolia">Mongolia</a>, aaruul can be flavoured as well as having many different shapes, sizes and textures (soft to rock-hard). </p> <div class="mw-heading mw-heading3"><h3 id="Iran">Iran</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kashk.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Kashk.JPG/220px-Kashk.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Kashk.JPG/330px-Kashk.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/51/Kashk.JPG/440px-Kashk.JPG 2x" data-file-width="3072" data-file-height="2304" /></a><figcaption><a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian</a> kashk</figcaption></figure> <p>Kashk has been a staple in the Iranian diet for thousands of years.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> In modern Iran, kashk is a thick whitish liquid similar to <a href="/wiki/Whey" title="Whey">whey</a> or <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a>, used in traditional <a href="/wiki/Persian_cuisine" class="mw-redirect" title="Persian cuisine">Persian</a> and <a href="/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdish cuisine</a>, like <a href="/wiki/Ash_reshteh" class="mw-redirect" title="Ash reshteh">ash reshteh</a>, <a href="/wiki/Kashk_e_badamjan" class="mw-redirect" title="Kashk e badamjan">kashk e badamjan</a>, <i>kale joush</i>. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it). The procedure is, subtracting butter from milk, the remainder is <a href="/wiki/Doogh" title="Doogh">doogh</a> which can be used as the base for kashk. The water is subtracted from this whitish beverage and what remains is kashk which can be dried. Iranian kashk has made an appearance in US markets in the past half-century by several Iranian grocers starting with Kashk Hendessi. </p> <div class="mw-heading mw-heading3"><h3 id="Turkey">Turkey</h3></div> <p>In <a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkey</a>, kashk is a dried yogurt product also known as <i>keş peyniri</i>, <i>kurut</i>, <i>taş yoğurt</i>, <i>kuru yoğurt</i>, or <i>katık keşi</i>.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> Its contents and production vary by region. In western and northern Turkey, especially in <a href="/wiki/Bolu" title="Bolu">Bolu</a>, the product is categorized as a cheese owing to its shape and white color. In eastern Turkey, especially <a href="/wiki/Erzincan" title="Erzincan">Erzincan</a>, <a href="/wiki/Erzurum" title="Erzurum">Erzurum</a>, and <a href="/wiki/Kars" title="Kars">Kars</a>, kurut is produced from skimmed yogurt made from the whey left over from production of butter by the <i>yayık</i> method,<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> and then crushed or rolled. In parts of southeastern Turkey with a significant Kurdish population, it is called <i>keşk</i>. All versions of this dairy product are salty. It is used as an ingredient in soups, <a href="/wiki/Ke%C5%9Fkek" title="Keşkek">keşkek</a>, <a href="/wiki/Eri%C5%9Fte" class="mw-redirect" title="Erişte">erişte</a>, etc. </p><p>There is also a closely related dried food product called <a href="/wiki/Tarhana" title="Tarhana">tarhana</a> which is based on a fermented mixture of grain and yogurt or fermented milk. It is very similar to <i>kishk</i> of the Levantine cuisine described below. </p> <div class="mw-heading mw-heading3"><h3 id="Levant_and_Arabian_Peninsula">Levant and Arabian Peninsula</h3></div> <p>In <a href="/wiki/Lebanese_cuisine" title="Lebanese cuisine">Lebanon</a>, <a href="/wiki/Jordan" title="Jordan">Jordan</a>, Arabian Peninsula, and <a href="/wiki/Syrian_cuisine" title="Syrian cuisine">Syria</a>, <i>kishk</i> is a powdery cereal of <a href="/wiki/Bulgur" title="Bulgur">burghul</a> (cracked wheat) fermented with milk and <a href="/wiki/Leben_(milk_product)" title="Leben (milk product)">laban</a> (yogurt), usually from goat milk. It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in early autumn following the preparation of burghul. Milk, laban, and burghul are mixed well together and allowed to ferment for nine days. In Lebanon, the mix is salted and traditionally set to ferment in large clay jars for up to three weeks, during which it is regularly kneaded.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry, notably on the rooftops of rural dwellings.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> Finally it is rubbed well between the hands until it is reduced to a powder, sieved, and then stored in a dry place. </p><p>In Lebanese cuisine, <i>kishk</i> is commonly used to this day, mixed with tomato paste, as a topping for <i><a href="/wiki/Manakish" title="Manakish">manakish</a></i>, a sort of flatbread cooked in an open oven and eaten for breakfast or a lunch. Traditionally, it would also be served with eggs, as a <i><a href="/wiki/Kibbeh" title="Kibbeh">kibbeh</a></i> stuffing, or in a soup, possibly with lamb meat fried in its own fat (<i><a href="/wiki/Kavurma" title="Kavurma">awarma</a></i>).<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Jordanian_cuisine" title="Jordanian cuisine">Jordan</a> a dried yogurt similar to kashk called <a href="/wiki/Jameed" title="Jameed">jameed</a> is commonly used. Elsewhere in the Levant, similar products are referred to as drained <a href="/wiki/Labneh#West_Asia_and_East_Mediterranean" class="mw-redirect" title="Labneh">labneh</a> (<i>labneh malboudeh</i>). </p><p>A 10th-century recipe for <i>kishk</i> recorded in the <i><a href="/wiki/Ibn_Sayyar_al-Warraq" title="Ibn Sayyar al-Warraq">Kitab al-Tabikh</a></i> was made by par-boiling dehulled wheat, milling it, and blending it with <a href="/wiki/Chickpea" title="Chickpea">chickpea</a> flour. Yeast, salt and water were added to make a dough from the flour, which was left in the sun for around two weeks, and re-moistened with sour yogurt (or sour <a href="/wiki/Grape_juice" title="Grape juice">grape juice</a>) as needed. After 15 days the dough would be seasoned with mint, <a href="/wiki/Purslane" title="Purslane">purslane</a>, cilantro, <a href="/wiki/Rue" class="mw-redirect" title="Rue">rue</a>, parsley, garlic and the leafy tops of <a href="/wiki/Leek" title="Leek">leeks</a>, shaped into disks, and allowed to dry in the sun.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p><p><br /> It can be generally categorized into sweetened or unsweetened aaruul. </p><p>It can also be categorized by its shape and size, by its hardness and its origin. <sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <ul><li><a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian cuisine</a></li> <li><a href="/wiki/Bocconcini" class="mw-redirect" title="Bocconcini">Bocconcini</a></li> <li><a href="/wiki/Frumenty" title="Frumenty">Frumenty</a></li> <li><a href="/wiki/Gachas" title="Gachas">Gachas</a>, a <a href="/wiki/Lathyrus" title="Lathyrus">Lathyrus</a> gruel consumed since ancient times in parts of the <a href="/wiki/Iberian_Peninsula" title="Iberian Peninsula">Iberian Peninsula</a></li> <li><a href="/wiki/Jameed" title="Jameed">Jameed</a></li> <li><a href="/wiki/Kasha" title="Kasha">Kasha</a></li> <li><a href="/wiki/Ke%C5%9Fkek" title="Keşkek">Keşkek</a>, a related meat-and-grain stew in Iranian, Turkish and Greek cuisines</li> <li><a href="/wiki/List_of_yogurt-based_dishes_and_beverages" title="List of yogurt-based dishes and beverages">List of yogurt-based dishes and beverages</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-review_kes-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-review_kes_1-0">^</a></b></span> <span class="reference-text">Z. 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Yazıcı. <i>Review on Kes Cheese.</i> GIDA (2010) 35 (4) 283-288</span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMacKenzie2014" class="citation book cs1">MacKenzie, D. 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href="https://doi.org/10.1080%2F10942912.2018.1466323">"SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk"</a>. <i>International Journal of Food Properties</i>. <b>21</b> (1): 1067–1079. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1080%2F10942912.2018.1466323">10.1080/10942912.2018.1466323</a></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Food+Properties&rft.atitle=SPME%2FGC-MS+characterization+of+volatile+compounds+of+Iranian+traditional+dried+Kashk&rft.volume=21&rft.issue=1&rft.pages=1067-1079&rft.date=2018&rft_id=info%3Adoi%2F10.1080%2F10942912.2018.1466323&rft.aulast=Iranmanesh&rft.aufirst=Mahdieh&rft_id=https%3A%2F%2Fdoi.org%2F10.1080%252F10942912.2018.1466323&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-guardian-9"><span class="mw-cite-backlink">^ <a href="#cite_ref-guardian_9-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-guardian_9-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-guardian_9-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOttolenghi2013" class="citation book cs1">Ottolenghi, Yotam (19 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ABC-CLIO. p. 1342. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781610694698" title="Special:BookSources/9781610694698"><bdi>9781610694698</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+World+Cookbook%3A+The+Greatest+Recipes+from+Around+the+Globe%2C+2nd+Edition+%5B4+Volumes%5D%3A+The+Greatest+Recipes+from+Around+the+Globe&rft.pages=1342&rft.pub=ABC-CLIO&rft.date=2014-01-15&rft.isbn=9781610694698&rft.aulast=Jacob&rft.aufirst=Jeanne&rft.au=Ashkenazi%2C+Michael&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DGmqEAwAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMoraba2016" class="citation journal cs1">Moraba, Kareh (2016). <a rel="nofollow" class="external text" href="https://online.ucpress.edu/gastronomica/article-abstract/16/4/97/44999/The-Story-of-Kashk">"The Story of Kashk"</a>. <i>Gastronomica</i>. <b>16</b> (4): 97–100. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1525%2Fgfc.2016.16.4.97">10.1525/gfc.2016.16.4.97</a>. <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/26362399">26362399</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Gastronomica&rft.atitle=The+Story+of+Kashk&rft.volume=16&rft.issue=4&rft.pages=97-100&rft.date=2016&rft_id=info%3Adoi%2F10.1525%2Fgfc.2016.16.4.97&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F26362399%23id-name%3DJSTOR&rft.aulast=Moraba&rft.aufirst=Kareh&rft_id=https%3A%2F%2Fonline.ucpress.edu%2Fgastronomica%2Farticle-abstract%2F16%2F4%2F97%2F44999%2FThe-Story-of-Kashk&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFYurdakök2013" class="citation journal cs1">Yurdakök, Murat (2013). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20141216111935/http://www.cshd.org.tr/csh/pdf/pdf_CSH_488.pdf">"Yoğurdun öyküsü, probiyotiklerin tarihi"</a> <span class="cs1-format">(PDF)</span>. <i>Çocuk Sağlığı ve Hastalıkları Dergisi</i>. Turkish National Pediatric Society: 46. Archived from <a rel="nofollow" class="external text" href="http://www.cshd.org.tr/csh/pdf/pdf_CSH_488.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 16 December 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">14 December</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=%C3%87ocuk+Sa%C4%9Fl%C4%B1%C4%9F%C4%B1+ve+Hastal%C4%B1klar%C4%B1+Dergisi&rft.atitle=Yo%C4%9Furdun+%C3%B6yk%C3%BCs%C3%BC%2C+probiyotiklerin+tarihi&rft.pages=46&rft.date=2013&rft.aulast=Yurdak%C3%B6k&rft.aufirst=Murat&rft_id=http%3A%2F%2Fwww.cshd.org.tr%2Fcsh%2Fpdf%2Fpdf_CSH_488.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span>/</span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text">Karabulut I, Hayaloğlu AA, Yıldırım H. 2007. <i>Thinlayer drying characteristics of kurut, a Turkish dried dairy by-product.</i> Int J Food Sci Technol, 42, 1080–1086.</span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKanafani-Zahar1994" class="citation book cs1">Kanafani-Zahar, Aida (1994). <i>Mūne: la conservation alimentaire traditionnelle au Liban</i>. Paris: Editions de la Maison des sciences de l'homme. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/2-7351-0539-3" title="Special:BookSources/2-7351-0539-3"><bdi>2-7351-0539-3</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/35808135">35808135</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=M%C5%ABne%3A+la+conservation+alimentaire+traditionnelle+au+Liban&rft.place=Paris&rft.pub=Editions+de+la+Maison+des+sciences+de+l%27homme&rft.date=1994&rft_id=info%3Aoclcnum%2F35808135&rft.isbn=2-7351-0539-3&rft.aulast=Kanafani-Zahar&rft.aufirst=Aida&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUvezian2012" class="citation book cs1">Uvezian, Sonia (2012). <i>Recipes and remembrances from an eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan</i>. Northbrook, IL. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-9709716-9-2" title="Special:BookSources/978-0-9709716-9-2"><bdi>978-0-9709716-9-2</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1103919360">1103919360</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Recipes+and+remembrances+from+an+eastern+Mediterranean+kitchen%3A+a+culinary+journey+through+Syria%2C+Lebanon%2C+and+Jordan&rft.place=Northbrook%2C+IL&rft.date=2012&rft_id=info%3Aoclcnum%2F1103919360&rft.isbn=978-0-9709716-9-2&rft.aulast=Uvezian&rft.aufirst=Sonia&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: location missing publisher (<a href="/wiki/Category:CS1_maint:_location_missing_publisher" title="Category:CS1 maint: location missing publisher">link</a>)</span></span> </li> <li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKanafani-Zahar1994" class="citation book cs1">Kanafani-Zahar, Aida (1994). <i>Mūne : la conservation alimentaire traditionnelle au Liban</i>. Paris: Editions de la Maison des sciences de l'homme. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/2-7351-0539-3" title="Special:BookSources/2-7351-0539-3"><bdi>2-7351-0539-3</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/35808135">35808135</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=M%C5%ABne+%3A+la+conservation+alimentaire+traditionnelle+au+Liban&rft.place=Paris&rft.pub=Editions+de+la+Maison+des+sciences+de+l%27homme&rft.date=1994&rft_id=info%3Aoclcnum%2F35808135&rft.isbn=2-7351-0539-3&rft.aulast=Kanafani-Zahar&rft.aufirst=Aida&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNasrallah2007" class="citation book cs1">Nasrallah, Nawal (2007). <i>Annals of the Caliphs' Kitchens</i>. Brill. pp. 209–210.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Annals+of+the+Caliphs%27+Kitchens&rft.pages=209-210&rft.pub=Brill&rft.date=2007&rft.aulast=Nasrallah&rft.aufirst=Nawal&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> <li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUnknown2015" class="citation web cs1">Unknown (1 December 2015). <a rel="nofollow" class="external text" href="https://stud.epsilon.slu.se/8197/1/daginder_e_150701.pdf">"Ааруул: Ааруул гэж юу вэ?"</a> <span class="cs1-format">(PDF)</span>. <i>Ааруул</i><span class="reference-accessdate">. Retrieved <span class="nowrap">19 September</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=%D0%90%D0%B0%D1%80%D1%83%D1%83%D0%BB&rft.atitle=%D0%90%D0%B0%D1%80%D1%83%D1%83%D0%BB%3A+%D0%90%D0%B0%D1%80%D1%83%D1%83%D0%BB+%D0%B3%D1%8D%D0%B6+%D1%8E%D1%83+%D0%B2%D1%8D%3F&rft.date=2015-12-01&rft.au=Unknown&rft_id=https%3A%2F%2Fstud.epsilon.slu.se%2F8197%2F1%2Fdaginder_e_150701.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKashk" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Bibliography">Bibliography</h2></div> <ul><li>Karabulut I., Hayaloğlu A. A., Yıldırım H. <i>Thinlayer drying characteristics of kurut, a Turkish dried dairy by-product.</i> Int J Food Sci Technol, 42 (2007), 1080–1086.</li> <li>Françoise Aubaile-Sallenave, <i>Al-Kishk: the past and present of a complex culinary practice</i>, in Sami Zubaida and Richard Tapper, <i>A Taste of Thyme: Culinary Cultures of the Middle East</i>, London and New York, 1994 and 2000, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-86064-603-4" title="Special:BookSources/1-86064-603-4">1-86064-603-4</a>.</li> <li>Liu W J, Sun Z H, Zhang Y B, Zhang C L, Menghebilige, Yang M, Sun T S, Bao Q H, Chen W, Zhang H P. <i>A survey of the bacterial composition of kurut from Tibet using a culture-independent approach.</i> J Dairy Sci. 2012 Mar, 95(3), 1064–72. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.3168%2Fjds.2010-4119">10.3168/jds.2010-4119</a>.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output 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navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output 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title="Yogurt">Yogurt</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Varieties</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Curd_(India)" class="mw-redirect" title="Curd (India)">Curd</a></li> <li><a href="/wiki/Dadiah" title="Dadiah">Dadiah</a></li> <li><a href="/wiki/Dhau" title="Dhau">Dhau</a></li> <li><a href="/wiki/Frozen_yogurt" title="Frozen yogurt">Frozen</a></li> <li><a href="/wiki/Matzoon" title="Matzoon">Matzoon</a></li> <li><a href="/wiki/Nai_lao" title="Nai lao">Nai lao</a></li> <li><a href="/wiki/Qatiq" title="Qatiq">Qatiq</a></li> <li><a href="/wiki/Strained_yogurt" title="Strained yogurt">Strained</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="5" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Obstjoghurt01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/80px-Obstjoghurt01.jpg" decoding="async" width="80" height="60" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/120px-Obstjoghurt01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/160px-Obstjoghurt01.jpg 2x" data-file-width="1200" data-file-height="900" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermentation_starter" title="Fermentation starter">Cultures</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus" title="Lactobacillus delbrueckii subsp. bulgaricus"><i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i></a></li> <li><i><a href="/wiki/Streptococcus_thermophilus" title="Streptococcus thermophilus">Streptococcus thermophilus</a></i></li> <li><i><a href="/wiki/Lactobacillus" title="Lactobacillus">Lactobacillus</a></i></li> <li><i><a href="/wiki/Bifidobacterium" title="Bifidobacterium">Bifidobacterium</a></i></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_yogurt-based_dishes_and_beverages" title="List of yogurt-based dishes and beverages">Dishes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Borani" title="Borani">Borani</a></li> <li><a href="/wiki/Churri" title="Churri">Churri</a></li> <li><a href="/wiki/%C3%87%C4%B1lb%C4%B1r" title="Çılbır">Çılbır</a></li> <li><a href="/wiki/Chukauni" title="Chukauni">Chukauni</a></li> <li><a href="/wiki/Cucumber_raita" title="Cucumber raita">Cucumber raita</a></li> <li><a href="/wiki/Dahi_chutney" title="Dahi chutney">Dahi chutney</a></li> <li><a href="/wiki/Dahi_baigana" title="Dahi baigana">Dahi baigana</a></li> <li><a href="/wiki/Dahi_machha" title="Dahi machha">Dahi machha</a></li> <li><a href="/wiki/Dahi_puri" title="Dahi puri">Dahi puri</a></li> <li><a href="/wiki/Dahi_vada" title="Dahi vada">Dahi vada</a></li> <li><a href="/wiki/Dahibara_Aludam" class="mw-redirect" title="Dahibara Aludam">Dahibara Aludam</a></li> <li><a href="/wiki/Dovga" title="Dovga">Dovga</a></li> <li><a href="/wiki/Jameed" title="Jameed">Jameed</a></li> <li><a href="/wiki/Kadhi" title="Kadhi">Kadhi</a></li> <li><a class="mw-selflink selflink">Kashk</a></li> <li><a href="/wiki/Mitha_dahi" class="mw-redirect" title="Mitha dahi">Mitha dahi</a></li> <li><a href="/wiki/Parfait" title="Parfait">Parfait</a></li> <li><a href="/wiki/Papri_chaat" class="mw-redirect" title="Papri chaat">Papri chaat</a></li> <li><a href="/wiki/Raita" title="Raita">Raita</a></li> <li><a href="/wiki/Shrikhand" title="Shrikhand">Shrikhand</a></li> <li><a href="/wiki/Spas_(soup)" title="Spas (soup)">Spas</a></li> <li><a href="/wiki/Tarator" class="mw-redirect" title="Tarator">Tarator</a></li> <li><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a></li> <li><a href="/wiki/Zhoixo" title="Zhoixo">Zhoixo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_yogurt-based_dishes_and_beverages" title="List of yogurt-based dishes and beverages">Drinks</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acidophiline" title="Acidophiline">Acidophiline</a></li> <li><a href="/wiki/Ayran" title="Ayran">Ayran</a></li> <li><a href="/wiki/Chaas" title="Chaas">Chaas</a></li> <li><a href="/wiki/Chal" title="Chal">Chal</a></li> <li><a href="/wiki/Chalap" title="Chalap">Chalap</a></li> <li><a href="/wiki/Doogh" title="Doogh">Doogh</a></li> <li><a href="/wiki/Lassi" title="Lassi">Lassi</a></li> <li><a href="/wiki/Leben_(milk_product)" title="Leben (milk 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href="/wiki/Ymer_(dairy_product)" title="Ymer (dairy product)">Ymer</a></li> <li><a href="/wiki/Whey" title="Whey">Whey</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Kashk&oldid=1258065944">https://en.wikipedia.org/w/index.php?title=Kashk&oldid=1258065944</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Fermented_dairy_products" title="Category:Fermented dairy products">Fermented dairy products</a></li><li><a href="/wiki/Category:Types_of_cheese" title="Category:Types of cheese">Types of 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