Kashk Recipes
KASHK
Made from fermented yogurt, kashk has a creamy, rich texture and unique sour and slightly salty flavor. It is usually stirred into a dish or added as garnish, as with the Persian soup ash reshteh. The dairy product goes by many names throughout the Middle East and Central Asia: It's known as qurut in Azerbaijan, keş peyniri in Turkey, and gurt in Turkmenistan. Kashk was originally made from the liquid remaining from churned yogurt. However, since few home cooks have access to such remnants, these days homemade kashk is made by cooking yogurt mixed with water until it thickens. Some cooks start with yogurt that has been left to ferment at room temperature. This recipe omits that step but still produces an appropriately sour and tangy result.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 cups
Number Of Ingredients 2
Steps:
- Scoop the yogurt into a large pot and add 2 cups water. Whisk until the water is fully incorporated and there are no lumps. Place the pot over medium heat and stir constantly until the yogurt comes to a boil, 15 to 20 minutes.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the yogurt is pretty thick and has lightly splattering bubbles, about 1 1/2 hours. The yogurt will separate and most of the water should be evaporated. Raise the heat to medium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20 to 30 minutes. Remove from the heat and let cool for 20 minutes.
- Pour the kashk into a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end up with dry pulp. Place the kashk in a blender, add 1/2 cup water and blend on high speed until creamy, about 1 minute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon salt and blend to incorporate. The kashk should taste somewhat salty and sour. Add more salt, if needed. Adjust the consistency if desired with a little bit of water.
- The kashk will keep in an airtight container in the refrigerator for up to 5 days. Stir before using. You can also freeze the kashk for up to 2 months. Thaw in the refrigerator, then stir before using.
IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN
Make and share this Iranian Eggplant Dish - Kashk-E-Bademjan recipe from Food.com.
Provided by One Little Deer
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
- Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
- Baste in olive oil on both sides.
- Lay these in an oven proof dish. Cook until golden brown.
- Chop the onion and garlic cloves, and fry in a pan with olive oil.
- Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
- Add sour cream, simmer for fifteen minutes. Place in serving dish.
- In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.
Nutrition Facts : Calories 256.1, Fat 19.7, SaturatedFat 5.3, Cholesterol 14.9, Sodium 30.4, Carbohydrate 20, Fiber 9.8, Sugar 8.6, Protein 3.9
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