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.<\/p>\n
Ingredients:<\/p>\n
Finely ground local kashk<\/p>\n
Komach (traditional flatbread)<\/p>\n
Onion<\/p>\n
Dried mint<\/p>\n
Turmeric<\/p>\n
Local animal fat or traditional cooking oil<\/p>\n
Preparation:
\nSlice the onions and saut\u00e9 them in oil until golden. Add turmeric and dried mint and saut\u00e9 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..<\/p>\n","protected":false},"excerpt":{"rendered":"
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 …<\/p>\n