Kashk

Kaschk (English Kashk, Persian کشک, DMG Kask, Kazakh " құрт " ) is a dried yogurt mass with water - possibly with the addition of shredded wheat - processed into a white mush and is seasoned. In the mixture with wheat is produced in the Lebanese cuisine soup Kishk. In Persian cuisine Kaschk is served with various vegetables, such as with boiled or grilled eggplant as Kashk -e Bademjan.

In the rural areas of Arabia and Persia the production and drying of yogurt is still an important method of preservation of milk. Is available in a modern environment in which fresh yogurt, usually this takes the place of the original Kaschk in the recipe book.

In Kazakhstan, a similar dish is called Kurt and is made from salted, air-dried curd. For this, sour milk, boiled in a large cast iron boiler ideally horse milk long. The liquid is decanted, the solid mass that remains is shaped into small balls and salted, which will then dried. In the Kazakh cuisine Kurt is either consumed as a kind of snack or dissolved in a hot broth and drunk as a side dish.