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You can make your own KASHK, simply boil the fresh plain yogurt, and as soon as it is heated it will separate, and the solid part is Kashk, depending on how tangy taste you like it, if you like it sweet as soon as it is separated strain it through a cheese cloth and add little bit of salt to keep longer and save it, and if you like it tangy you can keep it boiling until the liquid is completely gone. (in this case it will turn to light brown color), This way it is fresh, clean and you know what is in it, what you are eating, and how it was made.
Try NOT to burn it, keep the heat low and make sure you are attending it at all times, as it is not fun to burn it, and it is good for nothing if you do,
if you do it right, it will keep forever in the freezer. Since the time and effort is the same, I normally do it once every so often and make enough to last me a while.
And here is the fun part, if you remove the solid early on the process, then save the juice (liquid) and keep boiling it after a while it turns to a very aromatic and very sour dark brown and or almost black paste, almost like tar, you can roll it in flour so it will not be sticky anymore, and you can save this part too and use for condemn.
This is the best part of it; again this part will keep for a long time as well, once you use it as condemn with various dishes you do not want to do without it. And it is the best and greatest natural remedy I know of to help with the high blood pressure, and possibly many other ailments.
Sadly the recipe here for Kashk bademjoon is the short version, and lacks the original taste associated with this great dish, as originally this dish will take lot more than 15 minutes to prepare than it is stated here, but nonetheless right on track, and close enough.
This is an Eggplant dish with garlic, onions and mint.
Ingredientes
- Ingredients: (4 servings)
- small eggplants, 6
- kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
- tomato paste, one spoon
- medium onions, 2
- dried mint, 2 spoons (or 200 grams of fresh mint)
- cooking oil
- salt
- black pepper
Direcciones
- Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes.
- Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 441mg | 13% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.19g | 3% |
| Protein 2.05g | 3% |
Comentarios
16 de Diciembre de 2009
09 de Diciembre de 2008Any persian store.
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