Search results
Results from the WOW.Com Content Network
Balls of kashk at Chorsu Bazaar, Tashkent, Uzbekistan. The ancient form of kashk is a porridge of grains fermented with whey and dried in the sun. [5] The long shelf-life and nutritional value of kashk made it a useful item for peasants during the winter months, as well as soldiers and travelers. [6]
Kashi is a maker of whole grain cereals and other plant-based foods sourced from regular farming practices. Founded in La Jolla in 1984 by Phil and Gayle Tauber, [citation needed] the company became a subsidiary of Kellogg's in 2000, and produces about 100 products sold in the U.S. and Canada.
Kashk balls being sun-dried . Qaraqorut is traditionally made from dūġ, ie curdled fermented buttermilk, produced by adding Kashk water, ie sour whey which contains lactic acid bacteria, to full fat yogurt which is then swung in a goatskin until it separates into butter and dūġ.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.
Kashk, Khoshab, a village in Khoshab County, Razavi Khorasan Province, Iran Topics referred to by the same term This disambiguation page lists articles associated with the title Kashk .
There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more popular types. [3] The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. [4]
The dish's name alludes to kashk, which in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts. [ 6 ] Under the name of κεσκέκ , κεσκέκι and κισκέκ (keskék, keskéki, and kiskék), it is a festival dish in Lesbos [ 7 ] and among Pontian Greeks . [ 8 ]