Kashk
From Wikipedia, the free encyclopedia
Kashk, keshk, kishk, or kishik is a large family of foods found in Iranian, Turkish, 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 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. Traditional dishes containing kashk include "Kashk-e Bademajan" , "aash-e reshteh" "halim bademjan" and "aash-e kashk".
[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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