Kashk

Qurut

Balls of jameed sold at the souq in Jerusalem
Alternative names	Qurut, Aaruul (or khuruud), chortan, dried yogurt, jameed, shilanch, kishk, qqet, kurut
Type	Cheese
Place of origin	Iran, Afghanistan
Region or state	Iran, Afghanistan, Caucasus, Central Asia, Kurdistan, Middle East (Levant and Arabian Peninsula), Tatarstan
Main ingredients	Yogurt, salt
Other information	%21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt[1]
Media: Qurut

Kashk (Persian: کشک Kašk, Turkish: keş), (Sorani Kurdish: کەشک) qurut (Tuvan and Kyrgyz: курут, Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Tajik: қурут, Pashto: قروت, Turkish: kurut), chortan (Armenian: չորթան chort’an), or aaruul and khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.

There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.