MiddleEastExplorer Home > Iran >
Kashk
Found in: Iranian cuisine
For the Egyptian preacher, see Abd al-Hamid Kishk.
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. In Turkish and Greek cuisine, there are closely related foods called tarhana or trahana.
The word 'kishk' is originally Persian, and referred to a sort of barley gruel. (Aubaile-Sallenave).
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 was traditionally produced from the leftovers of cheese-making .
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" * and "aash-e kashk" (a broth).
Lebanon
In Lebanon, Kishk is made by grinding the dried mixture of yogurt and cracked wheat. This dried flour is the base for a traditional hearty soup with potatoes and garlic.
Bibliography
Francoise 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.
External links
Persian Mirror (online magazine): Persian Cuisine: Persian Kitchen Essentials
See also
Kashkak, a related meat-and-grain stew
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Kashk