Quritob (Tajik Bread in Qurut-Broth with Meat) 🥛

Name: Quritob (Tajik Bread in Qurut-Broth with Meat)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 2-4 servings
Cuisine: Tajik
Ingredients: 500 g lamb or beef on the bone, cubed; 2 onions (1 for the pot, 1 sliced raw for finishing); 1 carrot; julienned; 100-150 g qurut (dried salted yogurt balls) — for exile: 3 tbsp plain dried yogurt powder + 1/2 tsp salt + squeeze of lemon; 3 cups warm milk, plus water as needed; 2 tbsp butter or ghee, more for drizzling; 2 rounds of lavas or thin flatbread, torn into pieces; Salt; black pepper; a pinch of cumin; dill or green onion to finish

Tajikistan's national dish is a masterclass in farmhouse economy: layers of fat lavas flatbread soaked in a broth of qurut — sun-dried salted yogurt beads that every household crumbles into the pot — enriched with milk, melted butter and a crown of meat (lamb or beef with onion and carrots), finished with rings of raw onion and a sprinkle of green herb. It's humble-ingredient food that tastes like celebration: sour, milky, buttery, deeply savory. The mountain logic is obvious — dried qurut keeps for a year; on a cold evening one bag turns bread into a feast.

Central Asia Tajik ⏱ 100 min Intermédiaire

Méthode

1

Brown the meat in butter with the chopped onion and carrot, 8-10 minutes. Cover with water, skim, and simmer until tender, 60-80 minutes. Salt lightly — the qurut brings its own salt.
2

Soak the qurut in warm milk 20 minutes, then crush and stir it through, or grind to a paste first. Warm gently — don't boil hard or it can split.
3

Layer torn lavas in a wide serving bowl; if you have a kazan, build it there. Season each layer with a little pepper and cumin.
4

Pour the hot qurut-milk over the bread until it drinks everything; lay the meat on top in a mound; scatter raw onion rings and herbs.
5

Drizzle with melted butter and a spoon of the meat broth. Serve hot, with tea on the side — eat with your hands, or a spoon that fights the bread kindly.

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