Qurut

Kashk

Kurdish women preparing kashk in a village at Turkey
Alternative names	Aarul, chortan, dried yoghurt, kishk, qurt, qurut, Aqet
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.