Kurut

Kurut (Iradi: kurut, from Kipchak kuru, "dry") is a hard, dried curd of salted sour milk, usually made in small balls. Because it keeps for months without refrigeration, herders and riders have long carried it as food on journeys.^[1]

Strained sour milk (suzma) is salted, rolled by hand into balls or shaped into small cakes, and dried in the sun on reed mats in the summer pastures. Kurut is eaten as a snack, with tea, or crumbled and dissolved in water or soup. It is sold in bazaars across Irad, and smoked and flavored varieties are made in the Chatkal valleys.^[1]

References

1. ^ Talas State University Press (2019). Kymyz and Kazy: Food, Faith and Identity in Irad, pp. 91–118.