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Abali 14.1 oz Greek Sheep and Goat Feta Cheese in Brine

Abali 14.1 oz Greek Sheep and Goat Feta Cheese in Brine

Jameedna 500 gram Liquid Kashk Whey

Jameedna 500 gram Liquid Kashk Whey

Jameedna 1000g Liquid Kashk Whey

$14.99

Liquid Jameed Kashk has a smooth and creamy consistency and low salt content. This liquid Kashk does not need to be diluted before using in Iranian dishes such as Kashke Bademjoon and Aashe Reshteh. Jameedna liquid kashk is shelf stable and only needs to refrigerated after opening.

Net weight: 2 packages 1.1 lb each for a total of 2.2 lbs. - 1000 grams

Availability: In stock
SKU
ZMN-PD-112205

Kashk is found in the cuisines of Iran, Iraq, Syria, Egypt, the Caucasus, and Turkey. This expansive geographic area contains different language groups, contributing to the complexity of pinpointing the development and usage of this term. In some languages it is called kashk or kishkh, qurut, gurt, qurt, Pashto, kurut. There are many varied names for this class of dishes including jameed, chortan, aaruul, and khuruud. Chortan is mentioned in the 19th century Armenian epic poem Daredevils of Sassoun, said to be based on an 8th-century oral tradition.[10][11]

According to Francoise Aubaile-Sallenave, the first known literary use of the term comes from the Armenian historian Yeghishe. In the 10th-century Persian Shahnameh Book of Kings by Firdausi the term is used in the sense of barley flour, but it's also used for a mixture of cracked wheat and cracked barley. Aubaile-Sallenave argues that the original Persian kashk known from early Persian literature was made with barley that contained either a mix of leaven with water or some fermented milk. To answer questions about the modern meaning in Iran for a dried dairy dish she argued "Iranian speaking pastorialists, for whom dried sour yogurt was a staple, and who had no easy access to barley, applied the word kashk by analogy to dry sour milk". Charles Perry offers an alternate explanation based on the 13th century Arabic cookbook Wasf al-Atimah al-Mutadah which says dried yogurt was a Turkomen style kashk.

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