Kurdish women preparing kashk in a village at Turkey
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Alternative names | Aarul, chortan, dried yoghurt, kishk, qurt, qurut, Aqet |
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Type | Gruel, cheese |
Place of origin | Afghanistan, Armenia, Azerbaijan, Palestine, Iran, Iraq, Kazakhstan, Kyrgyzstan, Lebanon, Mongolia, Syria, Turkey, Tajikistan, Turkmenistan, Uzbekistan |
Region or state | Bashkortostan, Central Asia, Kurdistan, Middle East (Levant and Arabian Peninsula), Tatarstan, Tibet |
Main ingredients | Yoghurt, salt |
Other information | %21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt |
Kashk (Persian: کشک, Kurdish: keşk, Turkish: keş peyniri), qurt, qurut (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Bashkir: , Kyrgyz: курут, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), jamid (Arabic: جميد، اقط), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. 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.