Kashk
From Wikipedia, the free encyclopedia
Kashk, keshk, kishk, or kishik is a large family of foods found in Iranian, Kurdish, and Arab cuisine. There are three main kinds of food with this name: foods based on curdled milk products like yoghurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.
The word 'kishk' is originally Persian, and referred to a sort of barley gruel. (Aubaile-Sallenave)
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[edit] Iran
In modern Iran, kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk is traditionally the left over from milk after making cheese from it.
Traditional dishes containing kashk include "Kashk-e Bademjan" (a dish of grilled aubergines mixed with kashk) , "aash-e reshteh" (a noodle broth with various pulses), "halim bademjan" *(similar to kashk-e bademjan, but with minced meat) and "aash-e kashk" (a broth).
[edit] Bibliography
- Françoise Aubaile-Sallenave, "Al-Kishk: the past and present of a complex culinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.
[edit] External links
- Persian Mirror (online magazine): Persian Cuisine: Persian Kitchen Essentials
[edit] See also
- Tarhana, a Turkish and Greek food similar to some kinds of kishk.
- Kashkak, a related meat-and-grain stew
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