Recipe for the local drink kashk kalejosh from Kerman in Iran
This delicious and fragrant drink called kashk kalejosh is a local drink in Kerman, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Dry kashk = 7-8 pieces
- Animal oil = 4-5 tablespoons
- Chopped walnuts and pistachios and slightly levigated = 1/2 cup
- Dried mint and tarragon (from each) = 1 tablespoon
- Garlic = 2 cloves
INSTRUCTION :
1. Soak the curds for an hour.
2. Next, put it in a special container that we call a trough (an earthenware bowl with relatively sharp grooves inside which the curd is ground with the help of curds). Or any way you grind curd yourself.
3- When it becomes relatively thick and flavored (do not taste watery), set it aside.
4- Pour animal oil in the cooking pot and chop the garlic and fry it. Then add the powdered nuts, mint and tarragon and fry a little. Be careful, they burn quickly.
5- Then immediately pour the ground curd and heat it with a gentle flame. Be careful not to boil the curd, which becomes very sour.
Other points:
So when you plan to drive next time, do not eat this food that will make you sleepy.