Entree: Tajikistan – National Cuisine – Қурутоб Qurutob (Dried-yogurt flatbread dish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 55 min

Ingredients

- 1 cup (140 g) qurut (dried salty yogurt balls), crumbled
- 4 cups (960 ml) water
- 1 large round flatbread (lepeshka), torn into pieces, approx. 14 oz (400 g)
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 3 large onions, thinly sliced, approx. 12 oz (340 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt to taste (if qurut is very salty, may be omitted)
- 1/4 cup (15 g) chopped fresh cilantro and dill combined
- 1 tbsp (15 ml) oil for finishing (optional)

Instructions

1. Place the crumbled qurut in a bowl and gradually whisk in 4 cups (960 ml) of warm water until completely dissolved into a smooth, pourable sauce; taste and adjust salt only if needed. Set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Add the diced potatoes and fry, turning occasionally, until golden and just tender, about 8–10 minutes. Remove and drain on paper towels.
3. In the same skillet add a little more oil if needed and reduce heat to medium. Add the thinly sliced onions and cook slowly, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes. Stir in 1 tsp (5 g) ground cumin and 1/2 tsp (2 g) black pepper toward the end.
4. Warm the torn flatbread briefly in a low oven (250°F / 120°C) or in a dry pan to restore pliability, then arrange the pieces on a large shallow serving platter to form an even base.
5. Pour the qurut sauce evenly over the arranged bread so the bread soaks but still retains some texture.
6. Scatter the fried potatoes over the sauce, then top liberally with the caramelized onions. Sprinkle 1/2 tsp (2 g) red pepper flakes if using.
7. Dot with 2 tbsp (30 g) unsalted butter (allowing it to melt over the hot dish) and drizzle 1 tbsp (15 ml) oil if desired. Finish with 1/4 cup (15 g) chopped cilantro and dill.
8. Serve immediately, family-style, letting diners scoop combinations of bread, sauce, potatoes and onions onto their plates.