This one felt like summer on a plate. I made qurutob, a Tajik dish built around bread, herbs, and a tangy yoghurt base.
I layered pieces of flatbread with a sauce made from qurut (dried yoghurt balls), then added onions (half cooked and half raw), tomatoes, and cucumber, finishing it with plenty of fresh coriander and dill, plus walnuts for texture. I also topped it with sliced lamb fillet, which added a bit of richness without taking away from how fresh the dish feels.
The qurut brings a really distinctive tang, sour, and slightly savoury taste that ties everything together. Combined with the herbs and vegetables, it ends up bright and incredibly refreshing.
It’s the kind of dish that’s simple at its core but hits all the right notes, especially in warmer weather. Definitely a dish I’ll be making again.
Always open to suggestions for where to go next, especially dishes that lean into fresh, seasonal flavours now that the sun is out where I’m from.
1 Comment
This one felt like summer on a plate. I made qurutob, a Tajik dish built around bread, herbs, and a tangy yoghurt base.
I layered pieces of flatbread with a sauce made from qurut (dried yoghurt balls), then added onions (half cooked and half raw), tomatoes, and cucumber, finishing it with plenty of fresh coriander and dill, plus walnuts for texture. I also topped it with sliced lamb fillet, which added a bit of richness without taking away from how fresh the dish feels.
The qurut brings a really distinctive tang, sour, and slightly savoury taste that ties everything together. Combined with the herbs and vegetables, it ends up bright and incredibly refreshing.
It’s the kind of dish that’s simple at its core but hits all the right notes, especially in warmer weather. Definitely a dish I’ll be making again.
Always open to suggestions for where to go next, especially dishes that lean into fresh, seasonal flavours now that the sun is out where I’m from.