Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, kashk. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kashk is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Kashk is something that I have loved my entire life.

Kashk (Persian: کَشک‎ Kašk) is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Mongolian, Central Asian, Transcaucasian and the Levantine people. How to make your own kashk, a creamy, tangy staple of Iranian cuisine. (Laura Chase de Formigny for The Washington Post/food styling by Lisa Cherkasky for The Washington Post). According to Francoise Aubaile-Sallenave, the original Persian kashk known from early Persian literature was made with barley that contained either a mix. Traditional dishes containing kashk include "Kashk-e Bademjan" (a dish of grilled aubergines (eggplant) mixed with kashk) Kashk.

To begin with this particular recipe, we have to prepare a few components. You can have kashk using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kashk:

1. Prepare 1/2 cup short grain rice
2. Take 1/2 liter milk
3. Make ready 1 liter chicken broth
4. Make ready 1 chopped onion
5. Make ready 1 tablespoon flour
6. Get 1/4 cup water
7. Make ready 2 tablespoons ghee to fry onion

Kashk is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Chor means dry in the Armenian language. Kashk (Persian: کشک‎) is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Mongolian, Central Asian, Transcaucasian and the Levantine people. Kashk (Persian: کشک‎) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and. Kashk, kishk (Arabic: كِشْك‎‎), qurt (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt), qurut (Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул).

Instructions to make Kashk:

1. Put the broth in a deep saucepan and let it boil over a low heat.
2. Wash the rice well, then put it in the broth and let it boil over a low heat for 20 min until it's cooked.
3. Add the milk and let it boil for 10 minutes.
4. Mix the water with the flour and pour it over the mixture while stirring.
5. Add salt to taste, let the mixture for 2 minutes to get it thick, and then turn off the heat.
6. In a frying pan put the ghee and let it heat, and then put the chopped onion and fry it until caramelized.
7. Pour the ghee over the kashk mixture, stir it, and let the caramelized onion for decoration.
8. Pour the kashk into the dishes and garnish it with caramelized onions, usually served alongside Chicken and toasted pita bread.

Kashk (Persian: کشک‎) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and. Kashk, kishk (Arabic: كِشْك‎‎), qurt (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt), qurut (Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул). Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. Traditional dishes containing kashk include "Kashk-e Bademjan" (a dish of grilled aubergines mixed with kashk) Kashk — O Bademjan El Kashk es un tipo de yogur agrio utilizado en la comida persa. Kashk is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Kurdish, Mongolian, Central Asian, Transcaucasian and the Levantine people.

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