This is one of the most authentic traditional dishes of Fahraj, especially popular during the colder months of the year. It combines locally made kashk (a type of fermented whey) with Komach, a traditional local flatbread, creating a rich and unforgettable flavor.
Ingredients:
Finely ground local kashk
Komach (traditional flatbread)
Onion
Dried mint
Turmeric
Local animal fat or traditional cooking oil
Preparation:
Slice the onions and sauté them in oil until golden. Add turmeric and dried mint and sauté briefly. Dissolve the kashk in water and add it to the mixture, allowing it to boil. Finally, break the Komach into pieces and add it to the pot. Cook for a few more minutes until the flavors are well blended..