Yogurt
Quroot
قروت
Afghanistan
Strained yoghurt salted, dried into hard white balls and stored for months, then reconstituted into a sour sauce.
Original eatfuls sticker artwork
What it is
A closer look at Quroot.
Strained yoghurt salted, dried into hard white balls and stored for months, then reconstituted into a sour sauce.
What to look for
Know it when you find it.
Sold as rock-hard balls at markets. It has to be soaked and pounded before use; it is far sourer than fresh yoghurt.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Quroot.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Soft, sharply sour curd left after separating cream and whey from milk, eaten fresh with sugar or dried into aaruul.
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Yoghurt strained through cloth into a thick, tart cream, seasoned with garlic and mint and served over almost everything.
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Tangy strained yogurt used in northeastern Brazilian meals, desserts and savory sauces.
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මී කිරි සහ පැණි
Set buffalo milk curd served in the clay pot it was made in, with dark palm treacle poured over it.
Sweden
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Traditional fermented milk product with mild tangy flavor, similar to buttermilk but milder, poured over cereal.
Greece
Greek Yogurt
Ελληνικό γιαούρτι
Greek strained yogurt, thick and creamy, made from sheep or cow milk. A national breakfast and dessert staple, served with honey, walnuts, or fruit, a healthy and iconic dairy.
Iraq
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جاجيك
Thick yoghurt beaten with cucumber, garlic, dried mint and salt, served cold as a side to grilled meat and rice.
Karak, Jordan
Jameed
جميد
Sheep or goat yoghurt salted, strained and dried into hard white stones that keep for years and are reconstituted into sauce.