1227:(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. 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. Finally it is rubbed well between the hands until it is reduced to a powder, sieved, and then stored in a dry place.
430:
1013:
804:
2442:
169:
861:
1027:
56:
1077:
1115:. 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
767:
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
1119:
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.
503:
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.
818:
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
836:
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
876:." 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.
791:, 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 (
1670:
Shiroodi, Setareh
Ghorban; Mohammadifar, Mohammad Amin; Gorji, Elham Ghorbani; Ezzatpanah, Hamid; Zohouri, Nilofar (2012). "Influence of gum tragacanth on the physiochemical and rheological properties of kashk"".
379:(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
1450:
896:
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.
755:
the term is used in the sense of "barley flour", but it is also used for a mixture of cracked wheat and cracked barley. Aubaile-Sallenave argues that the original
Persian
1288:
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
2002:
1980:
Unexplored
Baluchistan: a Survey, with Observations Astronomical, Geographical, Botanical, Etc. Of a Route Through Mekran, Bashkurd, Persia, Kurdistan and Turkey
990:. 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.
1999:"Gardens of Biodiversity. Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus"
2216:
1432:
344:
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.
2036:
The World
Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe
2458:
1240:, 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
2628:
2495:
1364:
1087:
Kashk has been a staple in the
Iranian diet for thousands of years. In modern Iran, kashk is a thick whitish liquid similar to
2192:
1408:
2100:
2061:
1602:
1545:
1172:
method, and then crushed or rolled. In parts of southeastern Turkey with a significant
Kurdish population, it is called
1451:"Comparison of traditional Doogh (yogurt drinking) and Kashk characteristics (Two traditional Iranian dairy products)"
2838:
2373:
2330:
2239:
2185:
Recipes and remembrances from an eastern
Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan
2159:
2044:
1961:
1931:
1904:
1654:
1529:
1497:
729:
According to
Francoise Aubaile-Sallenave, the first known literary use of the term comes from the Armenian historian
1848:
Gueriguian, John L (2005). "Foods and Drinks in
Fifteenth Century Anatolia, as Recorded by Amirdovlat Amasiasti".
1779:
2893:
1521:
Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean
172:
700:
2933:
2928:
2903:
2858:
1156:, the product is categorized as a cheese owing to its shape and white color. In eastern Turkey, especially
1068:, aaruul can be flavoured as well as having many different shapes, sizes and textures (soft to rock-hard).
773:
2898:
2470:
1831:[Garegin Srvandztiants and the Armenian Heroic Epic (on the 150th anniversary of his birth)].
1168:, kurut is produced from skimmed yogurt made from the whey left over from production of butter by the
2888:
2848:
1624:
2923:
2878:
2868:
2863:
2843:
2336:
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.
1833:
1191:
which is based on a fermented mixture of grain and yogurt or fermented milk. It is very similar to
1984:
2908:
2883:
2873:
2853:
2777:
2712:
2017:
1808:
206:
1264:
464:
made it a useful item for peasants during the winter months, as well as soldiers and travelers.
2918:
2913:
2338:
A survey of the bacterial composition of kurut from Tibet using a culture-independent approach.
850:
132:
28:
1894:
1644:
1519:
2767:
2366:
1921:
325:
124:
17:
1152:. Its contents and production vary by region. In western and northern Turkey, especially in
2938:
2812:
2671:
2450:
2279:
1280:
1224:
631:
392:
254:
8:
998:
1978:
2737:
2210:
2081:
1735:
1696:
1612:
1426:
1263:
is commonly used. Elsewhere in the Levant, similar products are referred to as drained
760:
709:
305:
80:
Qurut, Aaruul (or khuruud), chortan, dried yogurt, jameed, shilanch, kishk, qqet, kurut
1953:
Milk-- beyond the dairy : proceedings of the Oxford Symposium on Food and Cookery
1565:"SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk"
1176:. All versions of this dairy product are salty. It is used as an ingredient in soups,
2807:
2326:
2245:
2235:
2198:
2188:
2165:
2155:
2040:
1957:
1927:
1900:
1828:Գարեգին Սրվանձտյանցը և հայկական հերոսավեպը (Գ. Սրվանձտյանցի ծննդյան 150-ամյակի առթիվ)
1688:
1650:
1525:
1414:
1404:
1343:
1256:
946:
it separates from the buttermilk. By boiling and churning the buttermilk one obtains
943:
927:
695:
547:
399:
321:
286:
136:
120:
1700:
2359:
2341:
2073:
1727:
1680:
1576:
1311:
It can also be categorized by its shape and size, by its hardness and its origin.
1204:
1108:
923:
915:
885:
722:
655:
615:
587:
579:
555:
543:
512:
414:
388:
347:
There are three main kinds of food products with this name: foods based on curdled
274:
238:
198:
187:
1581:
1564:
158:%21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt
2553:
2484:
2431:
2111:
2034:
1951:
1320:
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1096:
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1031:
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671:
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639:
607:
571:
551:
527:
508:
384:
329:
317:
266:
230:
222:
128:
1896:
Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery
2732:
2523:
1212:
808:
734:
623:
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563:
539:
376:
262:
246:
218:
2513:
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1684:
2832:
2477:
2411:
2077:
1731:
1418:
1045:
1020:
663:
535:
531:
438:
434:
140:
2312:
Thinlayer drying characteristics of kurut, a Turkish dried dairy by-product.
2249:
2169:
2138:
Thinlayer drying characteristics of kurut, a Turkish dried dairy by-product.
2636:
2533:
2528:
2396:
1998:
1692:
889:
2345:
1398:
776:
offers an alternate explanation based on the 13th century Arabic cookbook
2787:
2603:
2588:
2538:
1289:
1284:
was made by par-boiling dehulled wheat, milling it, and blending it with
1104:
846:
825:
116:
102:
2742:
2085:
1739:
1715:
1234:
is commonly used to this day, mixed with tomato paste, as a topping for
2782:
2722:
2578:
1325:
1092:
1053:
500:
429:
333:
1361:, a related meat-and-grain stew in Iranian, Turkish and Greek cuisines
1308:
It can be generally categorized into sweetened or unsweetened aaruul.
1246:
stuffing, or in a soup, possibly with lamb meat fried in its own fat (
2691:
2598:
2548:
2543:
1012:
747:
341:
69:
1358:
1181:
1177:
35:
2696:
2613:
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1339:
1330:
1293:
1285:
1236:
1157:
1065:
993:
In western parts of Azerbaijan boiled flat dough is layered with a
950:
cheese. The product obtained by drying the ricotta clots is called
803:
781:
752:
730:
460:
and dried in the sun. The long shelf-life and nutritional value of
449:
1292:) as needed. After 15 days the dough would be seasoned with mint,
678:). There are many varied names for this class of dishes including
2747:
2681:
2608:
2583:
2421:
2416:
1248:
1188:
1161:
1040:
1016:
947:
910:
470:
2441:
2802:
2792:
2762:
2727:
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2656:
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2508:
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2401:
2382:
2232:
Mūne : la conservation alimentaire traditionnelle au Liban
1348:
1335:
1260:
1242:
1220:
1208:
935:
860:
764:
479:
475:
380:
364:
360:
356:
352:
168:
88:
65:
872:...from the butter manufacture is left the buttermilk called "
2797:
2757:
2752:
2717:
2666:
2661:
2646:
2641:
2593:
2568:
2558:
2426:
2319:
Al-Kishk: the past and present of a complex culinary practice
1868:
1825:
1754:
1472:
1353:
1116:
985:
971:
873:
453:
337:
1383:
Z. Tarakçı, M. Dervişoğlu, H. Temiz, O. Aydemir, F. Yazıcı.
1026:
518:
2817:
2772:
2651:
2406:
1301:
1165:
1153:
1088:
1061:
1057:
976:
838:
457:
348:
112:
98:
1187:
There is also a closely related dried food product called
2351:
2152:
Mūne: la conservation alimentaire traditionnelle au Liban
1297:
841:
which is dried in the sun over a period of weeks to make
55:
2234:. Paris: Editions de la Maison des sciences de l'homme.
2154:. Paris: Editions de la Maison des sciences de l'homme.
2110:. Turkish National Pediatric Society: 46. Archived from
1076:
726:, said to be based on an 8th-century oral tradition.
2003:
Food and Agriculture Organization of the United Nations
969:
is made in a similar way from strained yogurt. Yogurt (
2323:
A Taste of Thyme: Culinary Cultures of the Middle East
1044:, which is thought of by some as the national dish of
787:
A 10th-century Arabic cookbook describes two types of
2033:
Jacob, Jeanne; Ashkenazi, Michael (15 January 2014).
1923:
Eat and be Satisfied: A Social History of Jewish Food
1304:, shaped into disks, and allowed to dry in the sun.
1038:
Qurut dissolved in water is a primary ingredient of
720:
is mentioned in the 19th century Armenian epic poem
1342:gruel consumed since ancient times in parts of the
554:. In some languages it is called kashk or kishkh, (
1546:"Ferment to be: Yotam Ottolenghi's kashk recipes"
2830:
1132:, kashk is a dried yogurt product also known as
1034:, Inner Mongolia, often used to prepare dessert.
1604:Ferment to be: Yotam Ottolenghi's kashk recipes
1198:
526:dairy products can be found in the cuisines of
2229:
2149:
2032:
1060:and qurut dissolved in water. It is sometimes
864:Kurdish women preparing kashk in a village in
2367:
2314:Int J Food Sci Technol, 42 (2007), 1080–1086.
2136:Karabulut I, Hayaloğlu AA, Yıldırım H. 2007.
962:means "buttermilk" in the Armenian language.
1823:
1638:
1636:
1634:
2310:Karabulut I., Hayaloğlu A. A., Yıldırım H.
1850:Journal of the Society for Armenian Studies
1498:"Food facts: A conversation with Gil Marks"
1048:. One of the main dishes in Afghanistan is
487:
363:broth, bread, or flour; and foods based on
2374:
2360:
2215:: CS1 maint: location missing publisher (
1847:
1600:
1596:
1594:
1592:
1562:
1431:: CS1 maint: location missing publisher (
1195:of the Levantine cuisine described below.
733:. The word Kashk is also mentioned in the
660:kurut, sürk, taş yoğurt, kurutulmuş yoğurt
316:) is a range of dairy products popular in
2262:
2101:"Yoğurdun öyküsü, probiyotiklerin tarihi"
1945:
1943:
1631:
1580:
1403:. Oxfordshire, England. pp. 44, 50.
1396:
1377:
1365:List of yogurt-based dishes and beverages
823:. The drained liquid can be used to make
519:Kashk in different languages and cultures
2098:
1663:
1649:. Oxford University Press. p. 441.
1642:
1569:International Journal of Food Properties
1448:
1300:, parsley, garlic and the leafy tops of
1223:(cracked wheat) fermented with milk and
1075:
1025:
1011:
859:
802:
428:
2340:J Dairy Sci. 2012 Mar, 95(3), 1064–72.
2277:
2182:
1589:
1517:
1513:
1511:
1259:a dried yogurt similar to kashk called
14:
2831:
2325:, London and New York, 1994 and 2000,
2321:, in Sami Zubaida and Richard Tapper,
2140:Int J Food Sci Technol, 42, 1080–1086.
2059:
1976:
1949:
1940:
1919:
1913:
1892:
1866:
1752:
1713:
1470:
1449:Mahmoudi, Sepideh (20 December 2022).
2355:
2108:Çocuk Sağlığı ve Hastalıkları Dergisi
2016:"Объяснения некоторых имён и слов".
1508:
1444:
1442:
899:
507:Kashk is also central to the staple
210:
1991:
1867:Foundation, Encyclopaedia Iranica.
1753:Foundation, Encyclopaedia Iranica.
1471:Foundation, Encyclopaedia Iranica.
926:, is a commonly used ingredient in
687:
651:
583:
575:
559:
270:
191:
24:
1869:"Welcome to Encyclopaedia Iranica"
1780:"Kashk goosfandi - Arca del Gusto"
1755:"Welcome to Encyclopaedia Iranica"
1601:Ottolenghi, Yotam (19 July 2013).
1556:
1473:"Welcome to Encyclopaedia Iranica"
25:
2950:
1899:. Oxford Symposium. p. 312.
1643:Davidson, Alan (21 August 2014).
1439:
934:is used is for the production of
474:found in the moderns cuisines of
2440:
1977:Floyer, Ernest Ayscoghe (1882).
1956:. Oxford Symposium. p. 70.
997:white sauce and chicken to make
167:
54:
2304:
2271:
2265:Annals of the Caliphs' Kitchens
2256:
2223:
2176:
2143:
2130:
2092:
2053:
2026:
2009:
1970:
1886:
1860:
1841:
1817:
1797:
1772:
1746:
1707:
1007:
1538:
1490:
1464:
1390:
798:
780:which says dried yogurt was a
772:by analogy to dry sour milk".
417:, qurut derives from the verb
13:
1:
2317:Françoise Aubaile-Sallenave,
2230:Kanafani-Zahar, Aida (1994).
2150:Kanafani-Zahar, Aida (1994).
1926:. Jason Aronson. p. 44.
1582:10.1080/10942912.2018.1466323
1370:
424:
1824:Haroutyunian, S. B. (1990).
1646:The Oxford Companion to Food
1563:Iranmanesh, Mahdieh (2018).
1400:A concise Pahlavi dictionary
1199:Levant and Arabian Peninsula
1030:Milk tofu (ᠬᠤᠷᠤᠳ, 奶豆腐) from
370:
367:combined with curdled milk.
137:Levant and Arabian Peninsula
7:
2280:"Ааруул: Ааруул гэж юу вэ?"
2278:Unknown (1 December 2015).
1314:
904:
832:For traditionally prepared
499:is usually a dish of dried
10:
2955:
2471:Streptococcus thermophilus
2381:
2267:. Brill. pp. 209–210.
2039:. ABC-CLIO. p. 1342.
1387:GIDA (2010) 35 (4) 283-288
1274:A 10th-century recipe for
884:is made with grain in the
667:
33:
26:
2705:
2627:
2494:
2460:Lactobacillus delbrueckii
2449:
2438:
2389:
2263:Nasrallah, Nawal (2007).
1685:10.1017/S0022029911000872
1673:Journal of Dairy Research
1518:Lewicka, Paulina (2011).
1397:MacKenzie, D. N. (2014).
1211:, Arabian Peninsula, and
1123:
853:encountered this form of
845:. While traveling in the
814:To make the dried yogurt
778:Wasf al-Atimah al-Mutadah
745:the 10th-century Persian
713:
699:
643:
627:
611:
603:
567:
488:
410:means "diluted yoghurt")
290:
250:
234:
226:
162:
154:
146:
108:
94:
84:
76:
53:
2839:Fermented dairy products
2099:Yurdakök, Murat (2013).
2078:10.1525/gfc.2016.16.4.97
1834:Patma-Banasirakan Handes
1827:
1809:
1804:
1732:10.1525/gfc.2016.16.4.97
1458:Pelegia Research Library
807:Preparation of qurut in
336:(in particular, drained
34:Not to be confused with
2713:Fermented milk products
2183:Uvezian, Sonia (2012).
1950:Walker, Harlan (1999).
1893:Walker, Harlan (1999).
1837:(in Armenian) (1): 3–9.
1826:"OA Portal in Armenia"
1219:is a powdery cereal of
1071:
675:
511:eggplant dish known as
43:Range of dairy products
2894:Middle Eastern cuisine
2060:Moraba, Kareh (2016).
1714:Moraba, Kareh (2016).
1524:. Brill. p. 230.
1095:, used in traditional
1084:
1035:
1023:
878:
868:
851:Ernest Ayscoghe Floyer
829:("dried black whey").
811:
659:
635:
619:
591:
441:
258:
242:
202:
29:Kashk (disambiguation)
2346:10.3168/jds.2010-4119
1920:Cooper, John (1993).
1805:Давид и сборщики дани
1385:Review on Kes Cheese.
1230:In Lebanese cuisine,
1079:
1029:
1015:
975:) is made from fresh
870:
863:
806:
751:("Book of Kings") by
723:Daredevils of Sassoun
482:, where it is called
432:
328:. Kashk is made from
326:Central Asian cuisine
2062:"The Story of Kashk"
1784:Slow Food Foundation
1716:"The Story of Kashk"
741:in adjectival form:
444:The ancient form of
27:For other uses, see
2934:Yogurt-based dishes
2929:Uzbekistani cuisine
2904:Palestinian cuisine
2859:Azerbaijani cuisine
2117:on 16 December 2014
50:
2187:. Northbrook, IL.
1504:. 4 November 2010.
1085:
1036:
1024:
930:. One of the ways
869:
812:
761:Persian literature
442:
433:Balls of kashk at
46:
2899:Mongolian cuisine
2826:
2825:
2194:978-0-9709716-9-2
1873:iranicaonline.org
1759:iranicaonline.org
1477:iranicaonline.org
1410:978-0-203-46251-5
1344:Iberian Peninsula
928:Caucasian cuisine
900:Regional cuisines
849:English explorer
759:known from early
468:is the origin of
421:('to make dry').
406:means "dry", and
395:and many others.
359:; foods based on
322:Caucasian cuisine
181:
180:
155:Other information
77:Alternative names
16:(Redirected from
2946:
2889:Lebanese cuisine
2849:Armenian cuisine
2444:
2376:
2369:
2362:
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2013:
2007:
2006:
1995:
1989:
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1974:
1968:
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1937:
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1629:
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1622:
1618:
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1587:
1586:
1584:
1575:(1): 1067–1079.
1560:
1554:
1553:
1542:
1536:
1535:
1515:
1506:
1505:
1494:
1488:
1487:
1485:
1483:
1468:
1462:
1461:
1455:
1446:
1437:
1436:
1430:
1422:
1394:
1388:
1381:
1278:recorded in the
1269:labneh malboudeh
1109:kashk e badamjan
958:means "dry" and
894:Turkish cuisines
784:-style "kashk".
715:
703:
689:
669:
653:
645:
629:
613:
605:
585:
577:
569:
561:
513:kashk-e bademjan
491:
490:
415:Turkic languages
292:
272:
252:
236:
228:
212:
193:
173:Media: Qurut
171:
147:Main ingredients
58:
51:
49:
45:
21:
2954:
2953:
2949:
2948:
2947:
2945:
2944:
2943:
2924:Turkmen cuisine
2879:Kurdish cuisine
2869:Iranian cuisine
2864:Bashkir cuisine
2844:Types of cheese
2829:
2828:
2827:
2822:
2701:
2623:
2554:Dahibara Aludam
2490:
2485:Bifidobacterium
2445:
2436:
2385:
2380:
2307:
2302:
2301:
2291:
2289:
2282:
2276:
2272:
2261:
2257:
2242:
2228:
2224:
2208:
2207:
2195:
2181:
2177:
2162:
2148:
2144:
2135:
2131:
2120:
2118:
2114:
2103:
2097:
2093:
2058:
2054:
2047:
2031:
2027:
2019:Давид Сасунский
2015:
2014:
2010:
1997:
1996:
1992:
1975:
1971:
1964:
1948:
1941:
1934:
1918:
1914:
1907:
1891:
1887:
1877:
1875:
1865:
1861:
1846:
1842:
1829:
1822:
1818:
1811:
1810:Давид Сасунский
1806:
1803:
1802:
1798:
1788:
1786:
1778:
1777:
1773:
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1761:
1751:
1747:
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1657:
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1620:
1619:
1610:
1609:
1599:
1590:
1561:
1557:
1552:. 19 July 2013.
1544:
1543:
1539:
1532:
1516:
1509:
1502:Times of Israel
1496:
1495:
1491:
1481:
1479:
1469:
1465:
1453:
1447:
1440:
1424:
1423:
1411:
1395:
1391:
1382:
1378:
1373:
1321:Iranian cuisine
1317:
1307:
1281:Kitab al-Tabikh
1201:
1126:
1101:Kurdish cuisine
1074:
1032:Xilingol League
1010:
965:In Azerbaijan,
907:
902:
801:
739:Xusraw ud rēdag
706:aaruul, khuruud
521:
456:fermented with
427:
373:
330:strained yogurt
318:Iranian cuisine
177:
109:Region or state
95:Place of origin
72:
47:
44:
39:
32:
23:
22:
15:
12:
11:
5:
2952:
2942:
2941:
2936:
2931:
2926:
2921:
2916:
2911:
2909:Syrian cuisine
2906:
2901:
2896:
2891:
2886:
2884:Kyrgyz cuisine
2881:
2876:
2874:Kazakh cuisine
2871:
2866:
2861:
2856:
2854:Afghan cuisine
2851:
2846:
2841:
2824:
2823:
2821:
2820:
2815:
2810:
2805:
2800:
2795:
2790:
2785:
2780:
2775:
2770:
2765:
2760:
2755:
2750:
2745:
2740:
2735:
2730:
2725:
2720:
2715:
2709:
2707:
2703:
2702:
2700:
2699:
2694:
2689:
2684:
2679:
2674:
2669:
2664:
2659:
2654:
2649:
2644:
2639:
2633:
2631:
2625:
2624:
2622:
2621:
2616:
2611:
2606:
2601:
2596:
2591:
2586:
2581:
2576:
2571:
2566:
2561:
2556:
2551:
2546:
2541:
2536:
2531:
2526:
2524:Cucumber raita
2521:
2516:
2511:
2506:
2500:
2498:
2492:
2491:
2489:
2488:
2481:
2474:
2467:
2455:
2453:
2447:
2446:
2439:
2437:
2435:
2434:
2429:
2424:
2419:
2414:
2409:
2404:
2399:
2393:
2391:
2387:
2386:
2379:
2378:
2371:
2364:
2356:
2350:
2349:
2334:
2315:
2306:
2303:
2300:
2299:
2270:
2255:
2240:
2222:
2193:
2175:
2160:
2142:
2129:
2091:
2052:
2045:
2025:
2008:
1990:
1969:
1962:
1939:
1932:
1912:
1905:
1885:
1859:
1840:
1816:
1796:
1771:
1745:
1706:
1662:
1655:
1630:
1588:
1555:
1537:
1530:
1507:
1489:
1463:
1438:
1409:
1389:
1375:
1374:
1372:
1369:
1368:
1367:
1362:
1356:
1351:
1346:
1333:
1328:
1323:
1316:
1313:
1200:
1197:
1125:
1122:
1073:
1070:
1009:
1006:
906:
903:
901:
898:
800:
797:
763:was made with
735:Middle Persian
714:ааруул, хурууд
520:
517:
426:
423:
377:Middle Persian
372:
369:
351:products like
207:Sorani Kurdish
179:
178:
176:
175:
163:
160:
159:
156:
152:
151:
148:
144:
143:
110:
106:
105:
96:
92:
91:
86:
82:
81:
78:
74:
73:
59:
42:
9:
6:
4:
3:
2:
2951:
2940:
2937:
2935:
2932:
2930:
2927:
2925:
2922:
2920:
2919:Tatar cuisine
2917:
2915:
2914:Tajik cuisine
2912:
2910:
2907:
2905:
2902:
2900:
2897:
2895:
2892:
2890:
2887:
2885:
2882:
2880:
2877:
2875:
2872:
2870:
2867:
2865:
2862:
2860:
2857:
2855:
2852:
2850:
2847:
2845:
2842:
2840:
2837:
2836:
2834:
2819:
2816:
2814:
2811:
2809:
2806:
2804:
2801:
2799:
2796:
2794:
2791:
2789:
2786:
2784:
2781:
2779:
2776:
2774:
2771:
2769:
2766:
2764:
2761:
2759:
2756:
2754:
2751:
2749:
2746:
2744:
2741:
2739:
2738:Crème fraîche
2736:
2734:
2731:
2729:
2726:
2724:
2721:
2719:
2716:
2714:
2711:
2710:
2708:
2704:
2698:
2695:
2693:
2690:
2688:
2685:
2683:
2680:
2678:
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2643:
2640:
2638:
2635:
2634:
2632:
2630:
2626:
2620:
2617:
2615:
2612:
2610:
2607:
2605:
2602:
2600:
2597:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2525:
2522:
2520:
2517:
2515:
2512:
2510:
2507:
2505:
2502:
2501:
2499:
2497:
2493:
2487:
2486:
2482:
2480:
2479:
2478:Lactobacillus
2475:
2473:
2472:
2468:
2466:
2465:
2461:
2457:
2456:
2454:
2452:
2448:
2443:
2433:
2430:
2428:
2425:
2423:
2420:
2418:
2415:
2413:
2410:
2408:
2405:
2403:
2400:
2398:
2395:
2394:
2392:
2388:
2384:
2377:
2372:
2370:
2365:
2363:
2358:
2357:
2354:
2347:
2343:
2339:
2335:
2332:
2331:1-86064-603-4
2328:
2324:
2320:
2316:
2313:
2309:
2308:
2288:
2281:
2274:
2266:
2259:
2251:
2247:
2243:
2241:2-7351-0539-3
2237:
2233:
2226:
2218:
2212:
2204:
2200:
2196:
2190:
2186:
2179:
2171:
2167:
2163:
2161:2-7351-0539-3
2157:
2153:
2146:
2139:
2133:
2113:
2109:
2102:
2095:
2087:
2083:
2079:
2075:
2072:(4): 97–100.
2071:
2067:
2063:
2056:
2048:
2046:9781610694698
2042:
2038:
2037:
2029:
2022:(in Russian).
2021:
2020:
2012:
2004:
2000:
1994:
1986:
1982:
1981:
1973:
1965:
1963:9781903018064
1959:
1955:
1954:
1946:
1944:
1935:
1933:9780876683163
1929:
1925:
1924:
1916:
1908:
1906:9781903018064
1902:
1898:
1897:
1889:
1874:
1870:
1863:
1855:
1851:
1844:
1836:
1835:
1830:
1820:
1813:(in Russian).
1812:
1800:
1785:
1781:
1775:
1760:
1756:
1749:
1741:
1737:
1733:
1729:
1726:(4): 97–100.
1725:
1721:
1717:
1710:
1702:
1698:
1694:
1690:
1686:
1682:
1679:(1): 93–101.
1678:
1674:
1666:
1658:
1656:9780191040726
1652:
1648:
1647:
1639:
1637:
1635:
1626:
1614:
1606:
1605:
1597:
1595:
1593:
1583:
1578:
1574:
1570:
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1559:
1551:
1547:
1541:
1533:
1531:9789004194724
1527:
1523:
1522:
1514:
1512:
1503:
1499:
1493:
1478:
1474:
1467:
1459:
1452:
1445:
1443:
1434:
1428:
1420:
1416:
1412:
1406:
1402:
1401:
1393:
1386:
1380:
1376:
1366:
1363:
1360:
1357:
1355:
1352:
1350:
1347:
1345:
1341:
1337:
1334:
1332:
1329:
1327:
1324:
1322:
1319:
1318:
1312:
1309:
1305:
1303:
1299:
1295:
1291:
1287:
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1277:
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1270:
1266:
1262:
1258:
1253:
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1233:
1228:
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1214:
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1206:
1196:
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1190:
1185:
1183:
1179:
1175:
1171:
1167:
1163:
1159:
1155:
1151:
1147:
1143:
1139:
1135:
1131:
1121:
1118:
1114:
1110:
1106:
1102:
1098:
1094:
1090:
1082:
1078:
1069:
1067:
1063:
1059:
1055:
1051:
1050:kichree qurut
1047:
1043:
1042:
1033:
1028:
1022:
1021:Tajik cuisine
1018:
1014:
1005:
1003:
1000:
996:
991:
989:
987:
982:
978:
974:
973:
968:
963:
961:
957:
953:
949:
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941:
937:
933:
929:
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921:
917:
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883:
877:
875:
867:
862:
858:
856:
852:
848:
844:
840:
835:
830:
828:
827:
822:
817:
810:
805:
796:
794:
790:
785:
783:
779:
775:
774:Charles Perry
771:
766:
762:
758:
754:
750:
749:
744:
743:ārd ī kaškēn.
740:
736:
732:
727:
725:
724:
719:
711:
707:
702:
697:
693:
685:
681:
677:
673:
665:
661:
657:
649:
641:
637:
633:
625:
621:
617:
609:
601:
597:
593:
589:
581:
573:
565:
557:
553:
549:
545:
541:
537:
533:
529:
525:
516:
514:
510:
505:
502:
498:
493:
485:
481:
477:
473:
472:
467:
463:
459:
455:
451:
447:
440:
436:
435:Chorsu Bazaar
431:
422:
420:
416:
411:
409:
405:
401:
396:
394:
390:
386:
382:
378:
368:
366:
362:
358:
354:
350:
345:
343:
340:) or drained
339:
335:
331:
327:
323:
319:
315:
311:
307:
303:
299:
295:
288:
284:
280:
276:
268:
264:
260:
256:
248:
244:
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232:
224:
220:
216:
208:
204:
200:
196:
189:
185:
174:
170:
165:
164:
161:
157:
153:
149:
145:
142:
138:
134:
130:
126:
122:
118:
114:
111:
107:
104:
100:
97:
93:
90:
87:
83:
79:
75:
71:
67:
63:
57:
52:
41:
37:
30:
19:
2808:Yayık ayranı
2637:Acidophiline
2573:
2534:Dahi baigana
2529:Dahi chutney
2483:
2476:
2469:
2463:
2459:
2337:
2322:
2318:
2311:
2305:Bibliography
2292:19 September
2290:. Retrieved
2286:
2273:
2264:
2258:
2231:
2225:
2184:
2178:
2151:
2145:
2137:
2132:
2119:. Retrieved
2112:the original
2107:
2094:
2069:
2066:Gastronomica
2065:
2055:
2035:
2028:
2018:
2011:
1993:
1979:
1972:
1952:
1922:
1915:
1895:
1888:
1876:. Retrieved
1872:
1862:
1853:
1849:
1843:
1832:
1819:
1799:
1787:. Retrieved
1783:
1774:
1762:. Retrieved
1758:
1748:
1723:
1720:Gastronomica
1719:
1709:
1676:
1672:
1665:
1645:
1603:
1572:
1568:
1558:
1550:The Guardian
1549:
1540:
1520:
1501:
1492:
1480:. Retrieved
1476:
1466:
1457:
1399:
1392:
1384:
1379:
1310:
1306:
1296:, cilantro,
1279:
1275:
1273:
1268:
1254:
1247:
1241:
1235:
1231:
1229:
1216:
1202:
1192:
1186:
1173:
1169:
1149:
1145:
1141:
1137:
1133:
1127:
1112:
1086:
1052:, made with
1049:
1039:
1037:
1008:Central Asia
1001:
994:
992:
984:
970:
966:
964:
959:
955:
951:
939:
931:
919:
909:
908:
881:
879:
871:
854:
842:
833:
831:
824:
820:
815:
813:
795:or kashba).
792:
788:
786:
777:
769:
756:
746:
742:
738:
728:
721:
717:
705:
691:
679:
595:
523:
522:
506:
496:
494:
483:
469:
465:
461:
445:
443:
437:, Tashkent,
418:
412:
407:
403:
397:
374:
346:
313:
309:
301:
297:
293:
282:
278:
214:
194:
183:
182:
150:Yogurt, salt
125:Central Asia
64:sold at the
61:
40:
2939:Dried foods
2788:Soured milk
2589:Papri chaat
2539:Dahi machha
2121:14 December
1878:21 December
1789:21 December
1764:21 December
1621:|work=
1482:21 December
1290:grape juice
1146:kuru yoğurt
1134:keş peyniri
1105:ash reshteh
999:Azerbaijani
847:Baluchistan
799:Preparation
632:Azerbaijani
598:in others (
592:keş peyniri
402:– chortan (
393:Azerbaijani
255:Azerbaijani
133:Middle East
117:Afghanistan
103:Afghanistan
2833:Categories
2783:Sour cream
2723:Buttermilk
2579:Mitha dahi
2464:bulgaricus
2203:1103919360
1983:. p.
1856:: 155–166.
1371:References
1326:Bocconcini
1150:katık keşi
1142:taş yoğurt
1113:kale joush
1093:sour cream
1054:mung beans
1046:Tajikistan
809:Kyrgyzstan
532:Tajikistan
501:buttermilk
439:Uzbekistan
425:Background
334:buttermilk
332:, drained
2692:Ryazhenka
2599:Shrikhand
2549:Dahi vada
2544:Dahi puri
2390:Varieties
2211:cite book
1623:ignored (
1613:cite book
1427:cite book
1419:893676744
1064:, and in
826:qaraqurut
748:Shahnameh
710:Mongolian
484:trachanas
371:Etymology
342:sour milk
306:Mongolian
141:Tatarstan
129:Kurdistan
70:Jerusalem
60:Balls of
2743:Filmjölk
2697:Varenets
2614:Tzatziki
2519:Chukauni
2451:Cultures
2432:Strained
2250:35808135
2170:35808135
2086:26362399
1740:26362399
1701:43020826
1693:23171586
1340:Lathyrus
1331:Frumenty
1315:See also
1294:purslane
1286:chickpea
1237:manakish
1158:Erzincan
1066:Mongolia
983:to make
981:strained
920:mats'oni
905:Caucasus
886:Armenian
782:Turkomen
753:Firdausi
731:Yeghishe
696:Armenian
548:Caucasus
489:τραχανάς
450:porridge
400:Armenian
294:chort’an
287:Armenian
121:Caucasus
2778:Smetana
2748:Jocoque
2733:Clabber
2706:Related
2682:Nai lao
2609:Tarator
2584:Parfait
2462:subsp.
2422:Nai lao
2417:Matzoon
1221:burghul
1205:Lebanon
1189:tarhana
1184:, etc.
1162:Erzurum
1103:, like
1097:Persian
1081:Iranian
1041:qurutob
1017:Qurutob
952:chortan
948:ricotta
944:churned
938:. When
932:matzoon
924:Georgia
916:Armenia
911:Matzoon
718:Chortan
692:chortan
656:Turkish
616:Turkmen
588:Turkish
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