Gulmira's Kitchen

Kurut balls for the whole winter

Kurut is dried salty curd. In my house it is not a snack, it is a unit of measure: "two kurut" is how many guests will be unhappy if you forget.

Strain qatiq in a cloth for two days, salt it (1 spoon per kilo), roll into balls the size of a walnut, put on a clean cloth on the roof or window. Turn each morning. After 10 days they are hard like a stone. Keep in a jar. In winter you drop one in hot water and you get a sour soup, or you grind it on the plov. Or you eat it, slowly, as a punishment for being a child.

Kurut at the Kök-Bel road stalls: 30 som a heap in November. Mine is cheaper but I am a bad businesswoman.

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