Qurutob | FoodieAtlas

Ingredients

4 large pieces of flatbread (such as Tajik non or lavash)
1 cup qurut (dried yogurt balls) or 1 cup thick yogurt or sour cream
1/2 cup warm water
2 large onions, thinly sliced
2-3 tablespoons vegetable oil
2 large tomatoes, chopped
1 large cucumber, chopped
1 bell pepper, chopped
Fresh herbs, such as cilantro, parsley, or dill, chopped
Salt to taste
Optional: cooked chickpeas or boiled eggs for added protein

Instructions

Prepare the Qurut Mixture

If using qurut (dried yogurt balls), dissolve them in the warm water, mashing them until you get a thick, smooth mixture. If using thick yogurt or sour cream, mix it with a little warm water to reach a thick, pourable consistency.

Prepare the Bread

Tear the flatbread into bite-sized pieces and place them in a large serving dish or a traditional wooden qurutob bowl.

Cook the Onions

In a large skillet, heat the vegetable oil over medium heat.

Add the thinly sliced onions and cook until they are golden brown and caramelized, about 10-15 minutes.

Assemble the Qurutob

Pour the qurut mixture or yogurt mixture over the torn bread pieces, ensuring that all the bread is soaked and softened.

Top the soaked bread with the caramelized onions.

Add the Vegetables

Arrange the chopped tomatoes, cucumbers, and bell peppers over the top of the dish.

Sprinkle with salt to taste.

Garnish

Sprinkle the fresh chopped herbs over the top of the qurutob.

If using, add cooked chickpeas or boiled eggs for added protein.

Serve

Qurutob is typically served at room temperature or slightly warm.

Mix everything together just before eating to ensure all the flavors are well combined.