Liquid Jameed Kashk has a smooth and creamy consistency and low salt content. Jameed is the Jordanian version of Persian kashk, a whey dairy product. Zayid liquid Kashk does not need to be diluted before using in Iranian dishes such as Kashke Bademjoon and Aashe Reshteh. Jammed Soup Starter 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
Kashk is found in the cuisines of Iran, Iraq, Syria, Egypt, the Caucasus, and Turkey. 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.