Kashk
 Balls of jameed sold at the soukh in Jerusalem | |
| Jeneng liyané | Qurut, Qurt, Aarul, chortan, dried yoghurt, jameed, shilanch, kishk, qurut, qqet |
|---|---|
| Jinis | Gruel, cheese |
| Tlatah utawa praja | Bashkortostan, Caucasus, Central Asia, Kurdistan, Middle East (Levant and Arabian Peninsula), Tatarstan, Tibet |
| Woworan pokok | Yoghurt, salt |
| Katerangan liyané | %21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt[1] |
 Buku masakan: Kashk (Qurut)  Médhia: Kashk (Qurut) | |
Kashk ( Pèrsi: کشک ) yaiku maneka produk susu sing digunakake ing masakan wong-wong Iran, Turki, Mongolia, Asia Tengah, Transcaucasian lan wong-wong Lewi . Kashk digawe saka yogurt lemes (khusus, qatiq sing wis diolah ) utawa susu asam sing wis dicelupke kanthi dibentuk lan garing. Bisa digawe kanthi macem-macem bentuk, kalebu bal sing digulung, diiris irisan, lan dibentuk dadi potongan.
Ana telung jinis produk panganan utama kanthi jeneng iki: panganan adhedhasar produk susu curdled kayata yogurt utawa keju ; panganan adhedhasar gandum duduh kaldu, roti, utawa glepung; lan panganan sing adhedhasar sereal sing digabung karo susu curdled.
- ↑ Z. Tarakçı, M. Dervişoğlu, H. Temiz, O. Aydemir, F. Yazıcı. Review on Kes Cheese. GIDA (2010) 35 (4) 283-288
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