User:Danusyastrans/Kurt (dish)

Kurut, kurut, korot, (Azerbaijan: qurut, Bashkir: ҡorot, Kazakh: Kurt, Kyrgyz: kurut, Tatar: Kort, Turkmen: gurt, Uzbek: qurt, Shor: kurut, Persian: کعک, Arabic :هك, Kurdish: keşk, Turkish: keş peyniri, Taj. kurut) — Turkic (Azerbaijani, Altai, Bashkir, Kazakh, Kyrgyz, Uzbek, etc.), Persian (Tajik, Afghan, Iranian), as well as Mongolian dry dairy product.

The word kurut comes from the Turkic adjective Kyry, or Kuru, which means "dry", just as katyk comes from the adjective kata.

Origin and General characteristics
Kurt was invented by the nomadic people of Central Asia. Usually represents the white balls (sometimes flattened) the size of a apricot or less, sometimes made in the form of small cylinders by compression in the palm of your hand

Types of kurut
three types of Kurut:


 * 1) Salty dried, in the form of balls or cylinders, compressed in the palm and sometimes retaining traces of compression.
 * 2) Boiled and dried. The mass is boiled for two to three hours, then rolled in the form of balls or cylinders, which are then dried in the sun.
 * 3) The cooked pasty. So Kurt is added to sobu (broth).

It should be noted that dried Kurt can also be added to the broth, but in this case it is pre-softened in water or broth.

The Bashkir is balls the size of an orange. In Kyrgyzstan, kurut is balls with a diameter of 1.5 to 4 cm. Kazakhs often add sour Kurt to meat fatty soups.

Preparation
Prepared from sheep, goat, cow's milk. In the South of Kazakhstan Kurt is made from Mare's milk. In the West of Kazakhstan Kurt is made from camel milk.

The salty worm is prepared by removing moisture from the condensed milk mass katyk]. To do this, the bags with the katyk are suspended in the shade and the humidity flows through the fabric for several days. Formed a thick nutritious weight is called [[[[Susma|suzma] and it is an individual product. Then salt is often added to the salt, and then its diameter is 1-5 cm.