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.