Kashk is a well-known food in some countries of the Middle East, middle Asia and Anatolia. The recipe of Kashk varies according to the origin, but generally it is made of mashed wheat grains and buttermilk.
It consists of flour and milk and then dried to cook certain amount: You can use barley instead of flour.
There are two recipes for making Kashk.
2 cups meat broth
3 tbsp. flour
2 cups yogurt-milk
2 tbsp. rice
pinch of black pepper
Put the broth with rice over heat and bring to a boil until the rice is cooked.
Add the flour over milk and mix with manual mixer then pour over broth and rice. Meanwhile, prepare a big onion into wedges and fry until it becomes gold.
Spread over papers to remove oil and then garnish the plate with the fried onions.
Prep. Time: 1-hour
Cooking time: 0 minutes
Kashk is so delicious as a lunch soup or as a breakfast meal. This is the second recipe of making delicious homemade Kashk with ingredients of 12 servings.
½ kg. Coarse bulgur
1 kg. Strained yogurt
1 L. milk
3 tbsp. salt
- Sieve the bulgur from pebbles, as this is the only way to clean it for making Kashk.
- Put the bulgur in a deep and large pot, add milk and mix well.
- Put the mixture in a tray and leave for 10 hours. In this step, you don’t have to move or stir it.
- In the next day, put ½ kg. of strained yogurt with 1 ½ tbsp. salt over bulgur and mix well.
- Cover the mixture again and leave for 4 hours. Make sure to stir every an hour.
- After passing this period, add the half amount of strained yogurt left and the salt also over the mixture. Mix well.
- Leave the mixture for two days covered. Make sure to keep in a warm place to have the sour taste of the Kashk and mix it every 3 hours. Prepare a large tray and spread some flour over it. Take a small amount of Kashk, with size of walnut, and spread in the tray.
- Repeat the spreading method in the tray until you finish the whole amount.
- Put the tray containing Kashk pieces in a sunny place and leave to dry for some hours.
- When it becomes dry, mash it with hand to form into small pieces that could become dry faster. Leave again for some days until all pieces becomes completely dry.
- When it becomes completely dry, pick the Kashk pieces up from tray and mash with spice blender to have it in the form of powder. It is ready to serve.
When you put the Kashk to dry for two days, you should put it in a dry place after the sunset, so it will not get moist that would take more time to become dry.
Keep the Kashk powder in a jar that is well closed, for further usage.
each serving contains:
Fats (g.): 12
Saturated fats (g.): 6
Cholesterol (mg): 33
Carbohydrates (g.): 36
Proteins (g.): 18