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Ooo! I want to try some…

It’s qurt. Also called qurut, kurt, kashk, jameed or chortan.

Sun-dried yoghurt balls.

Very high in protein and calcium, it was historically very important across Central Asia as a portable and nutritious food. It will keep without refrigeration for years. It can be dissolved into a beverage or a soup. They’re salty, apparently, and can be spiced in various ways. They go hard as little rocks eventually.

The article says it “gave nomads a strategic military advantage in the 12th and 13th centuries A.D.” So, like, are we not allowed to call them Mongols any more? Because we’re obviously talking Genghis and the boys here (who, probably coincidentally, were said to stink of sour milk).

On this subject, if you haven’t heard Dan Carlin on the Mongol Invasion, that’s eight hours of your life that you didn’t spend listening to Dan Carlin on the Mongol Invasion. Unlike me. Though I think I bailed after three. Hardcore is right.

I can’t find a local source. They give a recipe, but a) it looks like a lot of work and b) how would I know if I got it right if I never tried it before? Also, the British version involves blow driers, because wet little island. Phooey on this ‘multicultural society’ thing if I can’t even get qurt on a whim.

p.s. If you aren’t on Atlas Obscura’s mailing list, I highly recommend it. One of the few bits of solicited junk mail I get that I actually read.

p.p.s. Have a good weekend!

March 12, 2021 — 8:23 pm
Comments: 25