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Kashk is a traditional Persian dairy product, often used in Persian cuisine to add a rich, tangy flavor to a variety of dishes. Made from fermented yogurt or whey, Kashk has a smooth, creamy texture and a deep, savory taste that enhances soups, stews, and dips. It is commonly used in popular dishes such as Kashk-e Bademjan (eggplant dip) or Ash Reshteh (Persian noodle soup), where it brings an added layer of complexity and depth. This nutritious ingredient is not only delicious but also packed with probiotics, offering numerous health benefits for digestion and gut health. In addition to its culinary uses, Kashk is a versatile ingredient in Persian cooking, enhancing both savory and vegetarian meals. It can be drizzled over rice or added to sauces, giving dishes a unique umami flavor. Its natural tanginess and rich texture make it a favorite for anyone seeking an authentic taste of Persian food.
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