Qurutob is a traditional Tajik (from Tajikistan) recipe for a classic layered dish of bread, qurt and lamb tomato stew served traditionally in an earthenware dish for sharing. The full recipe is presented here and I hope you enjoy this classic Tajik version of: Qurutob.
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Qurutob or kurutob, (Tajik: Қурутоб) is a dish from Tajik cuisine. Sometimes described as a 'bread salad', it is created using qurut, dried balls of cheese, which are soaked in water; the resulting liquid, salty in flavour, is used as the base of the dish. Strips of fatir, a type of flatbread, are then placed on top. Qurutob is a shared dish, meant to be eaten with the hands.
For the Qurutob:
3200g onions, very finely sliced
2 tbsp olive oil
salt
4 balls of qurt
60ml water
1 fatir
2 tbsp flat-leaf parsley, chopped
2 tbsp basil, chopped
Method:
Begin with the lamb shanks: Mix the salt, cumin, coriander, and chilli pepper in a container. Season the lamb shank with the spice mixture on all sides. In a lidded, oven-proof, pan over high heat, fry the meat in the oil until nicely browned on all sides.
Add the tomatoes, cover with a lid, and cook slowly in an oven pre-heated to 150°C for 2 ½ hours.
Remove the lid, and cook for another 30 minutes, flipping the shank halfway through. Take out of the oven, and set aside to rest for 10 minutes. Pick the meat from the bones, trying to keep it in large chunks. Remove the skin from the tomatoes
For the qurutob: In a pan over medium heat, fry the onions with the olive oil. Season with salt, and cook until golden brown, stirring regularly (about 8 minutes).
Crumble the qurut balls into the pan, add the lamb cooking liquid and the water, then simmer for a couple minutes, stirring constantly. The amount of water you need to add may depend on the texture of your sauce. You want a sauce that’s fairly thick and lumpy, but still liquid.
Tear the fatir into small pieces (2cm squares), and toss into the pan.
Transfer to a ceramic serving dish, and arrange the meat and tomatoes on top. If necessary, reheat in your 150°C oven for 5 minutes.
Top with the parsley and basil. Serve the dish in the middle of the table and eat with your fingers.
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