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Recipes with qurut

3 recipes that use qurut, with photos, step-by-step instructions and cook times. The quickest, Qurutob, takes 60 minutes. It is most often cooked with onion, coriander and dried mint.

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Mashawa

When winter closes the roads around Mazar-i-Sharif and Kunduz, mashawa is the pot that simmers longest on the bukhari stove: a thick, tangy soup of mung beans, chickpeas and kidney beans, with tiny meatballs poached in it and a spoonful of qurut, salty dried yogurt, stirred through at the end. Dill and dried mint make it smell like a summer garden, and a little chilli warms it up; it is eaten with naan as a full meal, and Kabul families make it too. Bean soups like this stick to the pan and scorch easily once the beans soften, which leaves a bitter taste, so stir from the bottom often. Chef's tip: keep the meatballs no bigger than a hazelnut; they cook quickly and you get one in every spoonful.

90 minAfghanSoupsGluten free
by KrazyBadal 0 views

Kichiri quroot

Ask Afghans what their grandmother cooked on cold winter evenings and kichiri quroot comes up again and again: a soft mound of short-grain rice and mung beans cooked until creamy and sticky, with a well pressed into the top and filled with qurut, the salty sauce made from dried yogurt balls. Hot oil with dried mint is poured over just before it reaches the table, and the rice is eaten with a spoon from a shared plate. Families in Kabul often serve it with a pan of meatballs in tomato sauce on the side; this is the meatless version, which is just as common on a quiet night. If you rinse all the starch away it will never turn sticky, so wash the rice only once. Chef's tip: if you can't find qurut, thick strained yogurt with a pinch of salt and garlic gives you something close.

75 minAfghanRice & GrainsGluten free
by KrazyBadal 0 views

Qurutob

Qurutob is the national dish of Tajikistan, eaten from one big wooden bowl in Dushanbe teahouses and village homes: layers of torn fatir flatbread soaked in a tangy sauce made from qurut, dried salty yogurt balls dissolved in water, then topped with onions fried in oil, fresh tomatoes, cucumbers, chilli and herbs. Everyone eats with their right hand. Qurut is sold in Central Asian shops; strained yogurt thinned with water and salted makes a fair stand-in. A common mistake is pouring the sauce on and serving at once; the bread needs a few minutes to soak. Chef's tip: soak the qurut overnight and rub it through a sieve; a smooth, sour sauce is the soul of the dish.

60 minTajikVegetarian
by KrazyBadal 0 views

Goes well with qurut