Kashk

Kashk (کشک Kašk, keş), qurut (Tuvan and курут, құрт, gurt, qurt, qurut, قروت, Turkish: kurut), chortan (չորթան chort’an), or aaruul and khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. ^[1]

Afghanistan

Afghanistan, officially the Islamic Emirate of Afghanistan, is a landlocked country located at the crossroads of Central Asia and South Asia.

See Kashk and Afghanistan

Arab cuisine

Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. Kashk and Arab cuisine are Middle Eastern cuisine.

See Kashk and Arab cuisine

Arabic

Arabic (اَلْعَرَبِيَّةُ, or عَرَبِيّ, or) is a Central Semitic language of the Afroasiatic language family spoken primarily in the Arab world.

See Kashk and Arabic

Armenian cuisine

Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks.

See Kashk and Armenian cuisine

Armenian language

Armenian (endonym) is an Indo-European language and the sole member of the independent branch of the Armenian language family.

See Kashk and Armenian language

Aush reshteh

Ash reshteh or ash-e-reshteh (آش رشته) is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran.

See Kashk and Aush reshteh

Azerbaijani cuisine

Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan. Kashk and Azerbaijani cuisine are Iranian cuisine.

See Kashk and Azerbaijani cuisine

Azerbaijani language

Azerbaijani or Azeri, also referred to as Azeri Turkic or Azeri Turkish, is a Turkic language from the Oghuz sub-branch.

See Kashk and Azerbaijani language

Balochistan

Balochistan (Balòcestàn), also spelled Baluchistan or Baluchestan, is a historical region in Western and South Asia, located in the Iranian plateau's far southeast and bordering the Indian Plate and the Arabian Sea coastline.

See Kashk and Balochistan

Barley

Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.

See Kashk and Barley

Bazaar

A bazaar or souk is a marketplace consisting of multiple small stalls or shops, especially in the Middle East, the Balkans, North Africa and South Asia.

See Kashk and Bazaar

Bocconcini

Bocconcini (bocconcino,; English: "small mouthful") are small mozzarella cheese balls.

See Kashk and Bocconcini

Bolu

Bolu, formerly Claudiopolis (Greek: Κλαυδιούπολις), is a city in northern Turkey, and administrative center of the Bolu Province and of Bolu District,, Turkey Civil Administration Departments Inventory.

See Kashk and Bolu

Bulgur

Bulgur (bulgur;; groats), or burghul (burġul), is a cracked wheat foodstuff found in South Asian cuisine and West Asian cuisine. Kashk and Bulgur are Armenian cuisine, Iranian cuisine, Kurdish cuisine, Lebanese cuisine, Palestinian cuisine and Syrian cuisine.

See Kashk and Bulgur

Butter

Butter is a dairy product made from the fat and protein components of churned cream.

See Kashk and Butter

Buttermilk

Buttermilk is a fermented dairy drink. Kashk and Buttermilk are fermented dairy products.

See Kashk and Buttermilk

Central Asian cuisine

Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations.

See Kashk and Central Asian cuisine

Cereal

A cereal is a grass cultivated for its edible grain.

See Kashk and Cereal

Charles Perry (food writer)

Charles Perry (born 1941) is an American food historian.

See Kashk and Charles Perry (food writer)

Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

See Kashk and Cheese

Chickpea

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.

See Kashk and Chickpea

Churning (butter)

Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn.

See Kashk and Churning (butter)

Curd

Curd is obtained by coagulating milk in a sequential process called curdling.

See Kashk and Curd

David of Sassoun

David of Sassoun (Սասունցի Դաւիթ Sasuntsi Davit also spelled David of Sasun) is the main hero of Armenia's national epic Daredevils of Sassoun, who drove Arab Egyptian invaders out of Armenia.

See Kashk and David of Sassoun

Doogh

Doogh is a cold and savoury drink made with fermented milk. Kashk and Doogh are fermented dairy products.

See Kashk and Doogh

Egyptian cuisine

Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Kashk and Egyptian cuisine are Middle Eastern cuisine.

See Kashk and Egyptian cuisine

Elishe

Elishe (410 – 475) was an Armenian historian from the time of late antiquity, best known as the author of History of Vardan and the Armenian War, a history of the fifth-century Armenian revolt led by Vardan Mamikonian against the suppression of Christianity under Sassanid Iranian rule.

See Kashk and Elishe

Ernest Ayscoghe Floyer

Ernest Ayscoghe Floyer (1852–1903) was a British colonial official, and explorer in Baluchistan and the Sudan.

See Kashk and Ernest Ayscoghe Floyer

Erzincan

Erzincan (script), historically Yerznka (Երզնկա), is the capital of Erzincan Province in eastern Turkey.

See Kashk and Erzincan

Erzurum

Erzurum is a city in eastern Anatolia, Turkey.

See Kashk and Erzurum

Ferdowsi

Abul-Qâsem Ferdowsi Tusi (ابوالقاسمفردوسی توسی; 940 – 1019/1025), also Firdawsi or Ferdowsi (فردوسی), was a Persian poet and the author of Shahnameh ("Book of Kings"), which is one of the world's longest epic poems created by a single poet, and the greatest epic of Persian-speaking countries.

See Kashk and Ferdowsi

Food and Agriculture Organization

The Food and Agriculture Organization of the United NationsOrganisation des Nations unies pour l'alimentation et l'agriculture; Organizzazione delle Nazioni Unite per l'alimentazione e l'agricoltura.

See Kashk and Food and Agriculture Organization

Frumenty

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine.

See Kashk and Frumenty

Gachas

Gachas is an ancestral basic dish of central and southern Spain.

See Kashk and Gachas

Georgian cuisine

Georgian cuisine (tr) consists of cooking traditions, techniques, and practices of Georgia.

See Kashk and Georgian cuisine

Grain

A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption.

See Kashk and Grain

Grape juice

Grape juice is obtained from crushing and blending grapes into a liquid.

See Kashk and Grape juice

Greece

Greece, officially the Hellenic Republic, is a country in Southeast Europe.

See Kashk and Greece

Iberian Peninsula

The Iberian Peninsula (IPA), also known as Iberia, is a peninsula in south-western Europe, defining the westernmost edge of Eurasia.

See Kashk and Iberian Peninsula

Ibn Sayyar al-Warraq

(أبو محمد المظفر بن نصر ابن سيار الوراق) was an Arab author from Baghdad.

See Kashk and Ibn Sayyar al-Warraq

Iran

Iran, officially the Islamic Republic of Iran (IRI), also known as Persia, is a country in West Asia. It borders Turkey to the northwest and Iraq to the west, Azerbaijan, Armenia, the Caspian Sea, and Turkmenistan to the north, Afghanistan to the east, Pakistan to the southeast, the Gulf of Oman and the Persian Gulf to the south.

See Kashk and Iran

Iranian cuisine

Iranian cuisine is the culinary traditions of Iran. Kashk and Iranian cuisine are Middle Eastern cuisine.

See Kashk and Iranian cuisine

Iraqi cuisine

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Kashk and Iraqi cuisine are Middle Eastern cuisine.

See Kashk and Iraqi cuisine

Jameed

Jameed (Arabic: جميد, literally "hardened") is a Middle Eastern food consisting of hard, dry yogurt made from ewe or goat's milk. Kashk and Jameed are Middle Eastern cuisine, Palestinian cuisine, Syrian cuisine and yogurt-based dishes.

See Kashk and Jameed

Jerusalem

Jerusalem is a city in the Southern Levant, on a plateau in the Judaean Mountains between the Mediterranean and the Dead Sea.

See Kashk and Jerusalem

Jordan

Jordan, officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia.

See Kashk and Jordan

Jordanian cuisine

Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Kashk and Jordanian cuisine are Middle Eastern cuisine.

See Kashk and Jordanian cuisine

Kars

Kars (or; Qars; Qers) is a city in northeast Turkey.

See Kashk and Kars

Kasha

In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations.

See Kashk and Kasha

Kashk bademjan

Kashk bademjan (کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. Kashk and kashk bademjan are Iranian cuisine.

See Kashk and Kashk bademjan

Kavurma

Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine.

See Kashk and Kavurma

Keşkek

Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian, Greek, Armenian and Balkan cuisines. Kashk and Keşkek are Middle Eastern cuisine.

See Kashk and Keşkek

Kesme

Kesme or erişte is a type of egg noodle found in various Central Asian countries. Kashk and Kesme are Afghan cuisine, Azerbaijani cuisine, Iranian cuisine, Kazakh cuisine, Kyrgyz cuisine, Turkmen cuisine and Uzbekistani cuisine.

See Kashk and Kesme

Kibbeh

Kibbeh (also kubba and other spellings; kibba) is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. Kashk and Kibbeh are Armenian cuisine, Iranian cuisine, Kurdish cuisine, Lebanese cuisine, Middle Eastern cuisine, Palestinian cuisine and Syrian cuisine.

See Kashk and Kibbeh

Kurdish cuisine

Kurdish cuisine (خواردنی کوردی or Xwarina Kurdî) consists of a wide variety of foods prepared by the Kurdish people. Kashk and Kurdish cuisine are Iranian cuisine, Middle Eastern cuisine and Syrian cuisine.

See Kashk and Kurdish cuisine

Lathyrus

Lathyrus is a genus of flowering plants in the legume family Fabaceae, and contains approximately 160 species.

See Kashk and Lathyrus

Lebanese cuisine

Lebanese cuisine is the culinary traditions and practices originating from Lebanon. Kashk and Lebanese cuisine are Middle Eastern cuisine.

See Kashk and Lebanese cuisine

Leben (milk product)

The term Leben, variously laban, liben, lben (لبن) in the Middle East and North Africa, refers to a food or beverage of fermented milk. Kashk and Leben (milk product) are fermented dairy products, Lebanese cuisine, Palestinian cuisine and Syrian cuisine.

See Kashk and Leben (milk product)

Leek

A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum).

See Kashk and Leek

Levantine cuisine

Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. Kashk and Levantine cuisine are Middle Eastern cuisine.

See Kashk and Levantine cuisine

List of dishes from the Caucasus

The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia and North Caucasus.

See Kashk and List of dishes from the Caucasus

List of yogurt-based dishes and beverages

This is a list of yogurt-based dishes and beverages. Kashk and list of yogurt-based dishes and beverages are yogurt-based dishes.

See Kashk and List of yogurt-based dishes and beverages

Manakish

Manakish (translit), or in singular form man'ousheh, or other spellings, is a popular Levantine food consisting of dough topped with za'atar, cheese, or ground meat. Kashk and Manakish are Lebanese cuisine and Syrian cuisine.

See Kashk and Manakish

Matzoon

Matzoon (մածուն, matsun) or matsoni (მაწონი, mats'oni) is a fermented milk product of Armenian origin found in Armenia and Georgia. Kashk and Matzoon are Armenian cuisine and fermented dairy products.

See Kashk and Matzoon

Middle Eastern cuisine

Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East.

See Kashk and Middle Eastern cuisine

Middle Persian

Middle Persian, also known by its endonym Pārsīk or Pārsīg (Pahlavi script: 𐭯𐭠𐭫𐭮𐭩𐭪, Manichaean script: 𐫛𐫀𐫡𐫘𐫏𐫐, Avestan script: 𐬞𐬀𐬭𐬯𐬍𐬐) in its later form, is a Western Middle Iranian language which became the literary language of the Sasanian Empire.

See Kashk and Middle Persian

Milk

Milk is a white liquid food produced by the mammary glands of mammals.

See Kashk and Milk

Mongolia

Mongolia is a landlocked country in East Asia, bordered by Russia to the north and China to the south.

See Kashk and Mongolia

Mongolian language

Mongolian is the principal language of the Mongolic language family that originated in the Mongolian Plateau.

See Kashk and Mongolian language

Mung bean

The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.

See Kashk and Mung bean

Patma-Banasirakan Handes

Patma-Banasirakan Handes (Պատմա-Բանասիրական Հանդես (ՊԲՀ, PBH); Историко-филологический журнал, Istoriko-Filologicheskii Zhurnal) is a quarterly peer-reviewed academic journal published by the Armenian National Academy of Sciences.

See Kashk and Patma-Banasirakan Handes

Persian literature

Persian literature comprises oral compositions and written texts in the Persian language and is one of the world's oldest literatures.

See Kashk and Persian literature

Porridge

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.

See Kashk and Porridge

Purslane

Purslane is a common name for several mostly unrelated plants with edible leaves and may refer to.

See Kashk and Purslane

Qaraqorut

Qaraqurut (or, from Turkic: Qara "black" and Qurut "Kashk") is a highly acidic brittle dairy product, made by dehyrating sour whey. Kashk and Qaraqorut are fermented dairy products.

See Kashk and Qaraqorut

Qatiq

Qatiq is a fermented milk product from the Turkic countries. Kashk and Qatiq are Azerbaijani cuisine, Kazakh cuisine, Tatar cuisine, Turkmen cuisine and Uzbekistani cuisine.

See Kashk and Qatiq

Qurutob

Qurutob (sometimes kurutob) (Қурутоб) is a dish of Tajik cuisine. Kashk and Qurutob are Tajik cuisine.

See Kashk and Qurutob

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.

See Kashk and Rice

Ricotta

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.

See Kashk and Ricotta

Ruta graveolens

Ruta graveolens, commonly known as rue, common rue or herb-of-grace, is a species of the genus Ruta grown as an ornamental plant and herb.

See Kashk and Ruta graveolens

Salt

In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).

See Kashk and Salt

Shahnameh

The Shahnameh (lit), also transliterated Shahnama, is a long epic poem written by the Persian poet Ferdowsi between and 1010 CE and is the national epic of Greater Iran.

See Kashk and Shahnameh

Sour cream

Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Kashk and sour cream are fermented dairy products.

See Kashk and Sour cream

Soured milk

Soured milk denotes a range of food products produced by the acidification of milk. Kashk and Soured milk are fermented dairy products.

See Kashk and Soured milk

Strained yogurt

Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Kashk and strained yogurt are fermented dairy products and Middle Eastern cuisine.

See Kashk and Strained yogurt

Syriac language

The Syriac language (Leššānā Suryāyā), also known natively in its spoken form in early Syriac literature as Edessan (Urhāyā), the Mesopotamian language (Nahrāyā) and Aramaic (Aramāyā), is an Eastern Middle Aramaic dialect. Classical Syriac is the academic term used to refer to the dialect's literary usage and standardization, distinguishing it from other Aramaic dialects also known as 'Syriac' or 'Syrian'.

See Kashk and Syriac language

Syrian cuisine

Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of Syria and the culinary culture of its inhabitants. Kashk and Syrian cuisine are Middle Eastern cuisine.

See Kashk and Syrian cuisine

Tajik cuisine

Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, Iranian and Uzbek cuisines.

See Kashk and Tajik cuisine

Tarhana

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Turkish, Central Asian, Southeast European, and Middle Eastern cuisines. Kashk and Tarhana are Armenian cuisine, dried foods and Kurdish cuisine.

See Kashk and Tarhana

Tatar cuisine

Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.

See Kashk and Tatar cuisine

Turkey

Turkey, officially the Republic of Türkiye, is a country mainly in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe.

See Kashk and Turkey

Turkic languages

The Turkic languages are a language family of more than 35 documented languages, spoken by the Turkic peoples of Eurasia from Eastern Europe and Southern Europe to Central Asia, East Asia, North Asia (Siberia), and West Asia.

See Kashk and Turkic languages

Turkish cuisine

Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Kashk and Turkish cuisine are Middle Eastern cuisine.

See Kashk and Turkish cuisine

Turkish language

Turkish (Türkçe, Türk dili also Türkiye Türkçesi 'Turkish of Turkey') is the most widely spoken of the Turkic languages, with around 90 to 100 million speakers.

See Kashk and Turkish language

Turkmens

Turkmens (Türkmenler, italic,,; historically "the Turkmen") are a Turkic ethnic group native to Central Asia, living mainly in Turkmenistan, northern and northeastern regions of Iran and north-western Afghanistan.

See Kashk and Turkmens

Tuvan language

Tuvan or Tyvan is a Turkic language spoken in the Republic of Tuva in South Central Siberia, Russia.

See Kashk and Tuvan language

Whey

Whey is the liquid remaining after milk has been curdled and strained.

See Kashk and Whey

Yogurt

Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Kashk and Yogurt are fermented dairy products.

See Kashk and Yogurt

References

[1] https://en.wikipedia.org/wiki/Kashk

Also known as Aaruul, Chortan, Iranian Kashk, Keshk, Kishik, Kishk, Kurt (food), Qurt, Qurut.

, Kavurma, Keşkek, Kesme, Kibbeh, Kurdish cuisine, Lathyrus, Lebanese cuisine, Leben (milk product), Leek, Levantine cuisine, List of dishes from the Caucasus, List of yogurt-based dishes and beverages, Manakish, Matzoon, Middle Eastern cuisine, Middle Persian, Milk, Mongolia, Mongolian language, Mung bean, Patma-Banasirakan Handes, Persian literature, Porridge, Purslane, Qaraqorut, Qatiq, Qurutob, Rice, Ricotta, Ruta graveolens, Salt, Shahnameh, Sour cream, Soured milk, Strained yogurt, Syriac language, Syrian cuisine, Tajik cuisine, Tarhana, Tatar cuisine, Turkey, Turkic languages, Turkish cuisine, Turkish language, Turkmens, Tuvan language, Whey, Yogurt.

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Languages

Kashk

Table of Contents

See also

Afghan cuisine

Bashkir cuisine

Dried foods

Kazakh cuisine

Kurdish cuisine

Kyrgyz cuisine

Mongolian cuisine

Tajik cuisine

Tatar cuisine

Turkmen cuisine

Types of cheese

Uzbekistani cuisine

Yogurt-based dishes

References