Description
- WHAT IS QUROOT (KASHK) - Quroot (also known as Kashk) is a type of dairy product commonly used in Middle Eastern and Central Asian cuisine. It is made by fermenting milk, yogurt or whey, and then drying the resulting mixture into small, hard nuggets or flakes. Quroot has a tangy, slightly sour taste and is often used as a base for soups, sauces and dips, or as a seasoning for stews and rice dishes.
- CULINARY USES - Quroot can be used as a dip or spread. Mixed with herbs, spices, and other ingredients, it can be used as a spread for bread or as a dip for vegetables. Quroot can be used as a seasoning for rice dishes. Quroot can be used as a sauce for grilled meats. Mixed with herbs and spices, it can be used as a sauce for grilled meats like kebabs or lamb chops.
- GREAT DRIED QUROOT KASHK - This taste is amazing! The flavor and smell is interesting. Its smell a bit like cheese and dried milk powder. The flavor is tangy and umami. Kind of like cheese on steroids. You can bring this on a camping trip and crumbling it into some camp food for added flavor. These are amazingly good and probably fantastic to take on an outdoor excursion. The ancient form of Kashk is a porridge of grains fermented with whey and dried in the sun.
- MULTIPLE USES - Quroot has a tangy, slightly sour taste and is a popular ingredient in soups, sauces, dips, and stews. Quroot is a staple ingredient in many traditional Middle Eastern dishes, such as the Iranian soup Ash-e Reshteh, or the Turkish dip, Muhammara. It is also used in a variety of other dishes throughout the region, from Afghanistan to Azerbaijan. Quroot can be used as a flavoring for dough and batters.
- STORAGE DIRECTIONS - Quroot should be stored in a tightly sealed container to prevent it from absorbing any moisture or odors from the surrounding environment. Quroot should be stored in a cool, dry place like a pantry or cupboard. Exposure to heat or humidity can cause the Quroot to spoil or lose its flavor. Quroot can be frozen for longer-term storage.
USES OF KASHK - This kashk bademjan recipe is vegetarian and can easily be made vegan. You can use kashk in very similar ways. A garnish or topping, to thicken soups and stews, in marinades, as a flavour enhancer, in some ways, kashk is used as you would use soured cream or crme frache in savoury recipes. Serve kashk bademjan with Middle Eastern bread, like lavash, barbari, or pita. Perfect Jameed Soup Starter.