Considered the national dish of Tajikistan, qurutob combines bread with a dry fermented yogurt sauce (qurut), reflecting the nomadic tradition of dairy preservation in Central Asia.
International
Qurutob
Traditional Tajik Qurutob bread with fermented yogurt sauce, authentic step-by-step recipe.
- Tajikistan
- Main course
- Light
- easy
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 12 g
- Carbohydrates 40 g
- Fat 12 g
Story behind the dish
Preparation
Qurutob is a Tajik preparation with easy difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 thin fatir or lavash type breads.
- Have ready: 200 g of qurut (fermented dry yogurt) or strained Greek yogurt.
- Have ready: 2 tomatoes.
- Have ready: 1 onion.
- Have ready: 1 cucumber.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the qurut (or very thick strained Greek yogurt) in a little…
Dissolve the qurut (or very thick strained Greek yogurt) in a little warm water until you obtain a creamy and somewhat liquid sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the bread into small, irregular pieces with your hands.
Break the bread into small, irregular pieces with your hands. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the chopped bread in a large bowl and pour the qurut sauce…
Place the chopped bread in a large bowl and pour the qurut sauce over it, mixing to coat it well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the tomato
Cut the tomato, onion and cucumber into small cubes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the onion in oil until lightly browned (optional
Sauté the onion in oil until lightly browned (optional, for a more aromatic touch). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Spread the vegetables and onion on the moistened bread.
Spread the vegetables and onion on the moistened bread, decorate with fresh cilantro and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The bread should be moist but not excessively soaked, adjust the amount of liquid in the qurut.
- It is traditionally eaten with the hands, mixing everything just before eating.
Variations
- Version with more seasonal vegetables.
- Qurutob with a touch of garlic in the yogurt sauce.
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