Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 8 oz (225 g) qurut (dried salty yogurt balls) or 2 cups (480 ml) plain yogurt, strained
- 2 1/2 cups (600 ml) water, warm
- 3 tbsp (45 ml) butter or clarified butter (smen)
- 1 lb (454 g) lamb shoulder, cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced
- 2 medium tomatoes, thinly sliced
- 4 flatbreads (lepeshka or lepyoshka), about 8 in (20 cm) diameter, torn into bite-size pieces
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 green onions, thinly sliced (for garnish)
- 1/4 cup (10 g) fresh cilantro or dill, chopped (for garnish)
- 2 hard-boiled eggs, quartered (optional)

Instructions

1. If using qurut, break into pieces and dissolve in warm water, whisking until a smooth, pourable sauce forms; if using strained yogurt, whisk with warm water until the consistency of heavy cream. Season with 1 tsp salt and 1/2 tsp pepper; set aside.
2. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
3. In the same skillet, add 3 tbsp (45 ml) butter. Add sliced onions and fry over medium heat until deeply golden and crisp at the edges, about 15–20 minutes. Reserve half the fried onions for garnish; keep the rest in the pan.
4. Add minced garlic, ground cumin, and tomatoes to the onions remaining in the pan; sauté just until tomatoes soften, about 2–3 minutes. Return the browned lamb to the pan and warm through 2–3 minutes; adjust seasoning.
5. In a wide shallow serving dish, arrange torn flatbread pieces to cover the bottom evenly. Pour the qurut/yogurt sauce evenly over the bread so it soaks through. The bread should be saturated but not soupy; add a splash more warm water if needed.
6. Spoon the lamb and tomato-onion mixture over the soaked bread. Scatter the reserved crispy fried onions on top, then garnish with sliced green onions, chopped cilantro (or dill), and optional hard-boiled egg quarters.
7. Serve immediately, family-style, so diners can scoop portions of bread, sauce, and toppings. Leftovers can be gently reheated covered in a low oven until warm.