https://wikimd.org/index.php?action=history&feed=atom&title=KashkKashk - Revision history2026-04-26T02:27:10ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.org/index.php?title=Kashk&diff=6319755&oldid=prevPrab: CSV import2025-02-18T04:59:08Z<p>CSV import</p>
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<p><b>New page</b></p><div>'''Kashk''' is a type of dairy product that is used in various cuisines across the Middle East, Central Asia, and the Caucasus. It is made from the leftovers of cheese or yogurt production, and is often used as a seasoning in soups, stews, and other dishes. <br />
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== History ==<br />
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The origins of kashk are believed to date back to ancient times, when it was a common way to preserve dairy products. It is mentioned in several historical texts, indicating its widespread use in various cultures.<br />
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== Production ==<br />
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[[Kashk]] is produced by first making yogurt or cheese, and then allowing the leftover whey to ferment. This fermented whey is then dried and ground into a powder, which can be rehydrated and used in cooking. Some versions of kashk are made from fermented grains, such as barley or wheat, instead of dairy.<br />
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== Uses ==<br />
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In [[Iranian cuisine]], kashk is often used as a topping for dishes such as [[ash reshteh]] and [[kashk e bademjan]]. It is also used in the preparation of [[kuku sabzi]], a type of Iranian frittata. In [[Turkish cuisine]], kashk is known as ''kashkak'' and is used in a similar manner.<br />
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In [[Central Asian cuisine]], kashk is often used as a base for soups and stews, and is also used to make a type of dumpling known as [[manti]]. In the [[Caucasus]], kashk is used in a variety of dishes, including [[khinkali]] and [[kharcho]].<br />
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== See also ==<br />
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* [[List of dairy products]]<br />
* [[List of fermented foods]]<br />
* [[List of Iranian dishes]]<br />
* [[List of Turkish dishes]]<br />
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[[Category:Dairy products]]<br />
[[Category:Fermented foods]]<br />
[[Category:Iranian cuisine]]<br />
[[Category:Turkish cuisine]]<br />
{{food-stub}}</div>Prab