Traditional Tajik Qurutob Recipe

 

Here's a detailed traditional recipe for Qurutob, Tajikistan's national dish, suitable for both groups and vegetarians. It's a hearty dish made with kurut (dried yogurt balls), pita bread, fried onions, fresh vegetables, and herbs. Qurutob is typically served in a large wooden bowl (lagan) and shared with everyone.

Traditional Tajik Qurutob Recipe

(Serves 4-5):

Ingredients

For the Kurutob base:

·         Kurut (dry yogurt balls) – 8-10 pieces (or about 200g; if you don't have them, 1.5 cups plain Greek yogurt + ½ cup crumbled feta cheese, whisked with ½ cup warm water and salt)

·         Warm water – 2-3 cups (to dissolve the Kurut)

·         Salt – to taste

·         Fatir (Tajik crispy pita) – 4-5 pieces (if you don't have fatir, you can use lavash, naan, or pita)

For the topping:

·         Onions – 2 large, thinly sliced

·         ½ cup Vegetable oil or clarified butter  

·         2 large Tomatoes , chopped

·         2 medium Cucumbers , chopped

·         1 bunch Fresh herbs  (Coriander, parsley, dill, or a combination), chopped

·         1-2 Green chili peppers (optional) , chopped

·         1-2 Bell peppers , chopped (optional)

Instructions:

Prepare the Kurut sauce:

Place the Kurut balls in a bowl.

Pour warm water over them and let them sit for 15-20 minutes.

Crush and mix until you have a creamy, salty yogurt sauce.

Adjust the salt if necessary.

(If using a yogurt-feta substitute, whisk everything until smooth.)

Prepare the bread base:

Cut the fatir (or lavash/naan) into bite-sized pieces.

Spread evenly on a large wooden board or large serving platter (lagan).

Prepare the onion sauce:

Heat the oil or butter in a pan.

Add the sliced ​​onions and sauté until golden brown and caramelized.

Remove from the heat and set aside.

Prepare the Kurutob:

Pour the Kurutob sauce evenly over the torn bread and let it absorb thoroughly.

Scatter the fried onions over the top.

Add freshly chopped tomatoes, cucumbers, peppers, chilies, and herbs.

Optionally, drizzle a little onion-frying oil on top for extra flavor.

Serving:

Traditionally, Kurutob is served immediately on a communal plate, and everyone eats together, spooning it from the sides to the centre with their hands.

Notes & Tips:

Kurut is the centrepiece of the dish.

If you can't find it, a yogurt-feta mixture is the closest alternative.

The dish is vegetarian but quite filling;

Sometimes Tajiks add fried eggs or extra vegetables for variety.

It's best enjoyed fresh and hot, as the bread absorbs the sauce quickly.