Qurutob: Authentic Tajik Recipe
Qurutob Recipe is a traditional and very famous dish of the Tajik people, known as the national dish of the Tajiks, and is very popular. The name of this dish is derived from the two words “qurut”, which is dry curd, and “ob” (water), meaning water, and in short, it means a dish whose main base is “curd” and “water”.
Similar dishes, such as Kalle jush, which is famous in Iran, are also made with the ingredients of curd and water and are prepared in a short and quick time. Yogurt balls (qurut) is usually prepared and served in large wooden or earthenware dishes, and the family or guests sit together and eat from it. Qurutob Recipe is mostly eaten in the summer season, because it is both light and cooling to the body.
Qurutob with red meat:
Traditional versions of Qurutob mostly use dry bread, Yogurt balls (qurut), and vegetables, but in some regions of Tajikistan and even in villages, meat is added to make the dish more nutritious.
- Usually, they use mutton or beef (cooked or fried).
- Some people finely chop the meat and pour it over the Tajik national dish
- with hot onions and oil.
- This version of Tajik flatbread is especially popular in winter because it has more energy.
Ingredients for Qurutob Recipe:
| Dry curd (qorut) | 200 G |
| Boiling water | 2 Glasses |
| Traditional dry bread (lavash or Tajik bread) | As needed |
| Onions | 2 Pcs |
| Vegetable oil or butter | 4 Tablespoons |
| Tomatoes | 3 Pcs |
| Cucumbers | 2 Pcs |
| Fresh herbs (cilantro, basil, dill) | A small bunch |
| Salt and pepper | As needed |
How to make Qurutob:
Step 1- Preparing the Qurutob (dry curd):
First, put the dry curds (Qurutob) in a bowl and add boiling water to them. This will cause the curds to slowly dissolve in the water, creating a white, fairly thick liquid. Depending on the firmness of the curd, you may need to soak it in water for a few hours or stir it thoroughly with a spoon until it becomes smooth and lump-free. The end result should be a thick, buttermilk-like liquid with a salty taste.
Step 2- Preparing the Bread:
The original recipe for Tajik national dish uses dry Tajik bread, but if it is not available, you can also use lavash or Sangak bread. Tear the bread into small, irregular pieces. Be careful not to make it too soft, as it will become doughy when mixed with the Tajik flatbread. It is better to use dry or leftover bread to improve the texture of the dish.
Step 3- Frying the Onions:
Slice or thinly slice the onions. Then, in a pan, pour some oil or butter and let it heat. Add the onions and fry over low heat until they are golden and caramelized. This hot onion makes up an important part of the flavor of Tajik flatbread. Some people add a little turmeric or red pepper to the onions to make it more flavorful.
Step 4- Preparing fresh vegetables:
Chop cucumbers and tomatoes into small pieces. Then wash and chop fresh vegetables such as coriander, basil, or dill. The presence of fresh vegetables in the Yogurt balls (qurut), in addition to its beauty, gives the food a very good taste and aroma.
Step 5- Mixing the ingredients with the Qurutob:
Pour the pieces of dry bread into a large clay or wooden dish (called “tabaq” in Tajikistan). Then pour the dissolved quark over the bread so that the bread softens and the curd liquid absorbs it. After a few minutes, the bread will become soft and tasty.
Step 6- Adding onions and vegetables:
Pour the hot golden onion with its oil over the bread and Tajik flatbread. Then add the cucumber, tomatoes, and chopped vegetables. Stir all the ingredients a little to combine the flavors.
Step 7- Serving Qurutob:
Unlike many traditional Central Asian dishes, Yogurt balls (qurut) is served cold or lukewarm. This dish is usually served in the same large bowl on the table, and family members or guests sit together and eat from the same bowl. This feature reflects the spirit of collectivism and hospitality of the Tajik people.
Ingredients
Method
- Step 1- Dissolve the Qurut (Dry Curd):
- Place the dry qurut in a bowl and pour hot water over it. Let it soften and dissolve completely. Stir occasionally until you get a thick, salty yogurt-like liquid. This is the main base of Qurutob.
- Step 2- Prepare the Bread:
- Tear dry Tajik bread (or lavash) into small pieces. Avoid making them too soft. The bread will absorb the curd liquid later, creating a rich and soft texture.
- Step 3- Fry the Onions:
- Slice onions thinly. Heat the oil or butter in a pan and fry onions until golden and fragrant. For extra flavor, you can add a pinch of turmeric or paprika.
- Step 4- Prepare Fresh Vegetables:
- Chop tomatoes and cucumbers into cubes. Finely chop herbs like cilantro, basil, and dill. These fresh ingredients add both color and aroma.
- Step 5- Combine Bread and Qurut:
- Place the bread pieces in a large clay or wooden bowl. Pour the qurut liquid over them so the bread soaks it up evenly. Let it sit for a few minutes until soft.
- Step 6- Add Onions and Vegetables:
- Pour the fried onions with their oil on top of the soaked bread. Add the chopped cucumbers, tomatoes, and herbs. Gently mix everything together.
- Step 7- (Optional) Add Meat:
- If you’re making the meat version, place cooked or fried pieces of mutton or beef on top before serving. It adds protein and makes the dish perfect for colder days.
- Step - Serve:
- Qurutob is traditionally served in one large communal bowl. It’s eaten warm or cold, with everyone sharing from the same dish a beautiful reflection of Tajik hospitality.
Properties and benefits of Qurutob
- Nutritious and nutritious due to the presence of curd and fresh vegetables
- Body cooler, especially in summer
- Source of protein and calcium from curd
- Low-fat and light (compared to meat dishes)
- Suitable for vegetarians because it is usually prepared without meat
Disadvantages of Qurutob
- High salt: Dry curd is salty and may not be suitable for people with high blood pressure.
- Incompatibility with sensitive stomachs: Some people may have digestive problems with curd.
- Low calories: It alone may not be enough for people with high energy needs.
Conclusion
Qurutob is not just a dish; it is a combination of history, culture, and health. This simple yet flavorful dish is rooted in the hospitality of the Tajik people and is an experience that will take you on a delicious journey to the heart of Central Asia.
If you are looking for a meal that is both nutritious and light, can be prepared in the shortest time, and creates a different atmosphere for family gatherings or gatherings, Yogurt balls (qurut) is a great choice. So, the next time you are looking for a healthy, tasty, and different meal, put Qurutob Recipe on your list. Try it and let this traditional Tajik dish surprise you.
Frequently Asked Questions About Qurutob
1- What is Qurutob?
Qurutob is a traditional Tajik dish made with dried yogurt balls (qurut), flatbread, onions, vegetables, and herbs. It is often considered the national dish of Tajikistan.
2- Is Qurutob a vegetarian dish?
Yes, the classic version of Qurutob is vegetarian, made with bread, qurut sauce, and vegetables. However, in some regions, people add meat for extra flavor and nutrition.
3- How do you make Qurutob at home?
To make Qurutob, dissolve qurut in warm water, pour it over pieces of flatbread, and top with sautéed onions, tomatoes, herbs, and sometimes meat. It is usually served in a large communal dish.
4- What does Qurutob taste like?
Qurutob has a unique tangy and salty flavor from the qurut, balanced with the sweetness of onions and freshness of herbs. The bread absorbs the sauce, giving it a soft and rich texture.
5- Is Qurutob healthy?
Yes, Qurutob is a nutritious dish rich in protein, calcium, and probiotics from yogurt. However, it can be high in salt depending on how much qurut is used.